Modern factory made pot-pies are often encased top and bottom crusts. (they are also mostly pretty bad) Below are some images. I'd make the pies just like you have described. Just make a bottom shell, blind bake it with an egg-wash so it becomes more waterproof once you add the filling. Or just tell him to buy a frozen one and shaddauppabout it!
10/23/14 at 2:45pm