Double-Crust Chicken Pot Pies Southern Living, January 2017, page 77. We doubled the best part of a pot pie—the crust—for an indulgent take on a classic dish. Par-baking the bottom crust ensures that it stays golden and crisp, not soggy. Share this recipe with friends and family! Send this recipe to friends Your email * Your name * Friend's email * Friend's email Friend's email Friend's email Friend's email Your message * Check out this delicious recipe I discovered on Keyingredient.com! Human check * *required fields We would like to remind you that we do not save these email addresses and no undesired emails will be sent. If this is your first participation on Keyingredient.com, you will receive an email giving you the possibility to participate actively on the website and manage your subscriptions. OK Recipe Print Comments Photos Send this recipe to friends