I've been experimenting with various methods of making puff pastry for my pot pies. I've generally been enjoying the taste of it, but I've been finding that while it puffs nicely when baked on its own, it isn't really puffing in pot pie form, which leaves me with a crust that doesn't have a really great texture.
So, setting aside my previous poor experience with frozen pie pastry, I decided to make some from scratch.
The result was very tender, which is a nice improvement over the puff pastry, and it tasted great too. Plus it's a lot less work to prepare, so I think I'm quite happy with it.