I have been trying to sort the short crust pastry out - first attempt I used a dish that was too deep and it all sunk down the sides when I tried to cook the base.
Decided to go for a smaller pie using a proper pie dish - which was all going fine until I tried to remove the rice and baking paper (rice was al I had to weight it with) from the dish once it was cooked - tipped rice all over the floor completely missing the bin and got rice stuck in the "not quite hard" pastry on the base of the dish.
Grabbed my pastry brush to try and remove said rice and prompyly dropped the whole lot face down on the floor. I'm out of shortcrust pastry.
I have a large quantity of left over chicken, carrots, broccoli, onions, potatoes, rices (not the stuff that's now on the flooor ), pasta, etc etc.
In future, only make a pastry topping, not a base or sides, much much less hassle! I find it's also really nice with puff pastry, in which case I bake the right size of rolled out puff pastry on a baking tray and just pop it onto the top of the pie filling once it is cooked, so no soggy pastry either.
Chicken pie with mashed potato and swede is also really really nice and a good trist on the cottage pie solution already mentioned.