I was taught that a pot pie crust should be thicker than a fruit pie crust. Especially if you’re making them and plan to freeze them ahead of time.
I like chicken pot pit with biscuits on top. 
I never buy pie crusts. Over the years I’ve tried various ways of making them, but my go to method for quite a while has been to use the cuisinart to cut in the fats (I use half butter and half crisco stick), then dump it out into a bowl and add the ice water and mix it with a fork, finishing by gathering it with my hand and giving it a few gentle semi-kneads. I found that it was always over-mixed if I added the liquid in the processor. I also find that the amount of liquid suggested is almost always not enough. You don’t want to drown it, but there is no advantage to a dry mix that has to be worked a lot to adhere and then cracks a lot around the edges while rolling.
If I didn’t have a food processor I’d cut in the fat with a pastry cutter, but the processor makes it so easy and quick. I am also happy to have granite to roll it out on, and a heavy marble rolling pin.
@Gourmetmom What’s your review upon tasting?
@doschicos I thought the crust was pretty darn good! H thought it was fantastic and ate nearly half the pie, plus more for lunch today. Very flakey and tender.
The flavor is similar to Pillsbury, but it did not seem nearly as greasy and the bottom crust held up so it was easy to cut and serve, even though the filling was oozing a bit. I’ve noticed the Pillsbury bottom crusts often turn to mush. I always do an egg wash, but this one really turned a nice deep golden color - Pillsbury crusts always seem a little pale. And I really did prefer the thicker dough, especially for a chicken pie, but I think it would be equally nice on an apple pie or more substantial fruit pie. I think it’s a winner - not as good as a great homemade crust, but close.
Maybe try it again and don’t roll it out next time?
Thanks for the feedback, @Gourmetmom. I actually didn’t roll it out, just unrolled it to put it in the pie plate and it cracked a lot. unlike you, I found it didn’t brown as much as I wished. I’ll try it some time again with a different recipe and see if I have better success.
I picked up the Trader Joe’s pie crust today. I decided there’s no need to wait until Christmas to start our taste test. 
I’ve had an apple peeler like the one in the video below for many years; it peels, cores, and slices the apples all at the same time, making apple pies quick and easy.
Thanks for the link! My mom always said Mrs. Smith’s was just like homemade to her.
[Homer Simpson voice] “Mmmm, pie…
If anyone is looking for inspiration on making a unique looking pie check this out.
http://www.msn.com/en-us/foodanddrink/foodnews/a-self-taught-baker-makes-pies-with-mesmerizing-patterns-that-will-make-your-head-spin/ss-BBRLPV1?li=BBnb7Kz
I don’t know if I mentioned this earlier in this thread but if you love pie, great recipes and a good story, check out “Sister Pie” - a cookbook by the owner of Sister Pie in Detroit. Fabulous story and our visit to the pie shop has us wanting to return.
https://www.amazon.com/Sister-Pie-Recipes-Stories-Big-Hearted/dp/0399579761
I bought this for my D1’s BF for Christmas. He is the pie baker in his family. He stayed with us for two days over the holidays and was immersed in the book. D1 sent me a pic tonight of the new pastry blender and special butter he bought as recommended by the book/baker.
I’m hoping he will make me pie of some sort next time I visit them!