Not sure whether to put this in with the chicken questions....or the pastry. I have good recipes for cpp fillings...but I always have trouble with the crust on top. It usually comes out too hard. What am I doing wrong? Is there a recipe out there that calls for pouring a batter on top of the filling and letting it cook into a bread top? Does cpp usually have a bottom crust also? I really love eating this meal...beef pot pie...the veggies...gravy...bread...meat...hmmmmmm oh! I spilled some gravy on my shirt!
Last edited: