Blind baking a pot pie crust is not necessary or commonly done. In traditional pot pie recipes, the crust is typically baked along with the filling. Blind baking refers to the process of partially or fully baking a pie crust before adding the filling. It is often done when the filling is not cooked separately or requires less baking time than the crust.
In the case of a pot pie, the filling typically contains ingredients that require cooking, such as meat, vegetables, and a sauce. The crust and filling are assembled together, and the pie is baked as a whole. This allows the filling to cook and flavors to meld while the crust becomes golden and crisp.
Blind baking is more commonly used for pie recipes where the filling is either pre-cooked or doesn't require as much baking time as the crust. Examples include custard pies or pies with delicate fillings that may become soggy if baked for too long.
So, in the case of a pot pie, blind baking the crust is not necessary. Simply assemble the pie with the crust and filling and bake it until the crust is golden and the filling is cooked through.