I am going to assume that you used pastry for the crust of your pot pie.
Did you make the crust yourself or did you use store bought crust? If you are making the crust yourself, then there are several things you can do to make the crust "crunchier."
You can change the recipe of the crust slightly and make it into a shortcrust pastry dough rather than the flaky pastry. A shortcrust pastry is very similar in flavor to the flaky pastry but due to slightly different ratios and preparation, the texture is closer to what you desire. It uses less fat to flour ratio(about 2:1 flour to fat) and fully incorporates the butter and the flour. Most pastry recipe will tell you to not over-mix the dough or it will not turn out flaky. Since you want the opposite, you should on purposely fully mix it. This will result in a less flaky, firmer crust. Finally, adding an egg wash will also give the top crust some extra crunch.
These changes will insure that the taste is still relatively similar while the texture become a bit closer to what you want.