Lately I've been making mine with just a biscuit dough top crust. And I make them in single serving size dishes:
I also use the same dishes for cottage pies.
My wife loves the pot pies the way I make them, but I do plan on making some with a full pastry crust this fall.
Last week I made a batch of mini frittatas, of sorts.
The batch in front was chorizo browned with a bit of minced onion and serrano, the back batch was mushroom, shallot and mozzarella.
And last year I made a batch of shepard's pies. I used rounds of wheat bread for the crust. Baked them to get a bit of color then put in the minced lamb, topped with the mash and cheddar,
Made some nice sauted chicken cutlets with a mushroom, shallot and lemon sauce. Ate maybe half of mine. I think I am getting sick. Not fun.
And though I didn't eat much of it, the sauce was good. Karen took her first bite and said "Wow - this is yummy!" I love when that happens.
A long time ago we lived in South Bend, Indiana. My father would make occasional business trips to Chicago, there on the shore of Lake Michigan. He would come home with a few pounds of smoked chub, I think it was, that had been caught in the lake, salted and cold smoked. It was SO good! At least to me and my dad. I don't think anyone else in the family liked it.