I love goulash. I have a supply in the freezer during the winter months. I've never found a pot pie recipe that I liked...could never achieve the same crust as the frozen stuff,so I don't even bother trying.
@John Brunner I make goulash different ways at times. My own recipe is a bit spicy so I improvise off and on. For chicken pot pie I just use basic recipe from a site I use. Use bought pie crust.
I cobbled together my own macaroni & ground beef concoction, with an authentic Hungarian Goulash sauce. It has caraway seeds in it that I briefly toast in a cast iron skillet, along with 3 different types of paprika (including spicy.) It's something I've refined over time but always seem to be tweaking. Regarding your pot pie...do you pre-bake the crust before putting in the filling?
Had a late fast food lunch, so dinner's gonna be a salad and bread...or maybe a salad with cheese & crackers.
I basically made my own recipe this time. This then added the past time I cooked chicken in skillet with onion and celery. Then added one can of cream chicken soup and some milk. Then added the peas and carrots. Added about 1/3 cup of parmasseon cheese shavings. Oh Lordy this Was good
I just buy the Pepperidge Farm puff pastry in the frozen foods section at the store. You can buy it in sheets or in little cups, like this...
So neither of you uses a bottom crust like the frozen stuff? Maybe that was my problem. The bottom crust was always soggy. I guess that's why everyone just makes a top crust.
I don't bother with a bottom crust for pot pies; my husband doesn't like crust if you can imagine. The good thing is, I get his crust so that's a win. Lately my "recipe" for pot pie is Marie Callender.
Obviously, I like the crust. There is a brand that lacks the bottom crust, and I always feel cheated if I happen to buy it. Since the crust contains so much fat, I'll make a large M.C. pot pie and stretch it with chicken & gravy I keep on hand and some extra frozen veggies. That way, I get two meals out of the thing and only eat half the crust at each sitting. Besides, the filling-to-crust ratio is always lacking, regardless of the brand.