If you turn your pies on their sides, and suspend them from wires, will they stop arrows? If so, they'd make dandy archery targets.
I'm sorry. I couldn't resist. And truly, I wasn't making fun of you. I just pictured a very thick pot pie suspended from wires, in my twisted little mind's eye, and I mean little mind, and got a chuckle.
To be useful though, I do have some advice. AS was stated by constance, the uncooked pie shell might become soggy if broth and flour are added to it. To avoid this, try pre-coking the filling in a pot until the desired results are reached. This will also allow you to correct the seasoning. Blind bake the bottom crust after brushing with egg wash. The egg wash will seal the crust against the moisture and keep it flaky and tender. Then, just add the filling, place the top crust on and poke a few vent holes in it, and bake at high heat to lightly brown and cook the top crust (I'd say 425' F. should work nicely).
Another thing I've done is to use bullion instead of salt in my pie crust, to add extra flavor to the pie.
Keep trying. You will nail this dish with a bit of practice.
Seeeeeya; Goodweed of the North