Well the best pie that I've made anyway. This was our tea last night. The filling was leftover roast chicken, corn, leek and carrot with a creamy sauce. I think one of the reasons it turned out so well was the pastry. I have only recently learned that it is best to use short crust pastry on the bottom of your pie and flaky puff pastry on the top. That way the bottom is quite solid and crunchy and doesn't go soggy and the top is light and puffy.