I may have done something wrong - the bottom crust seemed almost uncooked (my daughter didn't even realize there was a bottom crust and left it in the pan!). My sons both mentioned that there wasn't enough (crispy top) crust. It was also requested that the next time, I stir the cheese into the chicken mixture. I thought the flavor was good overall, though.
Might try pastry crust for the top next time, or even refrigerated croissant dough. Might also bake the bottom crust first.
One last tip - bake in pie tin placed on a cookie sheet. Actually, just realized that my glass pie dish and the cookie sheet might be why the bottom crust didn't bake well. But putting it on the cookie sheet helped avoid cleaning up the inevitable drips.
