You Should Flip Your Next Pot Pie Upside-Down | Eater

"This nostalgic, personal-sized frozen chicken pot pie — a circular, hand-held pie with a flaky crust labeled as “from scratch” — is celebrated as an after-school snack but has two common flaws: it bakes in an aluminum shell that makes cutting awkward, and the uneven crust-to-filling ratio produces either soggy filling or a dry bottom crust. Flipping the pie upside down after removing it from the pan solves both issues: the former bottom crust becomes a top, yielding a flan-like shape that can be sliced like a cake and delivers a consistent, ideal balance of buttery, flaky crust and savory filling. The same upside-down trick should apply to other pies so long as the filling is enclosed between two layers of crust." - James Park