How do you pronounce that phyllo dough, and can you make pot pie with it?

[Randomguy]

?

[Parsnip Totin Jack ★]

I pronounce it “Fie-low”. You could use it for pot pie but I think a traditional crust is status quo. Pot pie only has the top crust, no bottom correct? I’ve never made a pot pie. I made a beef and Guinness pie but that had a top and bottom crust. 

[Randomguy]

1 hour ago, Parsnip Totin Jack said:

I pronounce it “Fie-low”. You could use it for pot pie but I think a traditional crust is status quo. Pot pie only has the top crust, no bottom correct? I’ve never made a pot pie. I made a beef and Guinness pie but that had a top and bottom crust. 

I have never made a pot pie, either.  The gf was threatening making one yesterday and stopped and bought phyllo dough, but it was getting late to cook something by the time we would have to make it.  Abandoned, temporarily.

I like the sound of top and bottom crust, though, ain't no damn pie without top and bottom if you ask me, the non-expert.  I suppose pot pies could be different in that regard.  I like gravy filled things, though, so there is that.

I have pronounce it the same way as you, though.

[MickinMD ★]

1 hour ago, Parsnip Totin Jack said:

I pronounce it “Fie-low”. You could use it for pot pie but I think a traditional crust is status quo. Pot pie only has the top crust, no bottom correct? I’ve never made a pot pie. I made a beef and Guinness pie but that had a top and bottom crust. 

Some pot pies have a top and bottom crust. The commercial ones probably do it because adding more crust is cheap.

The one at Costco is really good - maybe I'll pick one up tomorrow.  It has a cross-hatched top crust and a bottom crust.  About 5.5 lbs.  Take home, put in oven for about 90 min. until 165F, and you've got an easy meal.

 

[maddmaxx ★]

1 hour ago, Parsnip Totin Jack said:

I pronounce it “Fie-low”. You could use it for pot pie but I think a traditional crust is status quo. Pot pie only has the top crust, no bottom correct? I’ve never made a pot pie. I made a beef and Guinness pie but that had a top and bottom crust. 

Good pot pies have both top and bottom.

[dinneR ★]

I pronounce it fee-low dough. I worked at a French restaurant and our pot pies only had a top crust. Phyllo dough would work, but wouldn't be my choice for a pot pie. 

[maddmaxx ★]

That's the French for you.  Only half a crust.

[Parsnip Totin Jack ★]

27 minutes ago, maddmaxx said:

That's the French for you.  Only half a crust.

In my kitchen I don’t wave a white flag. Full crust it is. 

[shootingstar]

I would make sure the meat was partially already cooked before assembling the pie. Phyllo dough doesn't take long to bake and get crisp.

[Airehead]

I have only had phyllo dough used to make little turnovers with beef pot pie lime filling. 
 

puff pastry on top of a pot pie is good. 

[Thaddeus Kosciuszko]

Wikipedia says phyllo dough was first created by Phyllo Diller:

 

[maddmaxx ★]

Try Phyllo dough cups  Fill with a mix of sour cream, bacon bits and Rotel with lime. (use tiny muffin tins) Bake till the shell is done.  Serve as bite sized appetizers.

[groupw]

I always say it with a Cajun accent because that’s the way Sophie, who was the first Greek chef I knew said it. Fee-lo-doe. 
I can see it being an interesting topping for pot pie. 

[Razors Edge ★]

16 hours ago, dinneR said:

I pronounce it fee-low dough.

...is how I would pronounce it if asked. Likely would just say fie-low if not paying attention. I have horrible pronunciation.