I’d call that a crumble. A cobbler has a (non-pastry) cohesive topping, like scone dough or batter.
Yes! Great pie!
Of course I like soggy crust, when what it’s soggy with is pot pie.
And a cobbler doesn’t have a distinct crust at all: It has the breadstuff and the fillingstuff all just mixed together.
No, it has dough/batter baked on top. Bottom layer is another variation.
perhaps not definitive, but clear:
Huh. I prefer my pot pie to not have a bottom crust, because it always ends up soggy.
I find that an extra layer of fat helps prevent soggification, generally a heavy brushing of olive oil (for savory) or melted butter (for sweet). Not completely, but enough for my hand pies to not fall apart when picked up. And it also depends on how ‘liquid’ your pot pie filling is. As stated upthread, I thicken considerably so it’s almost gooey - sog happens much more easily if the filling is lower on binders.
I agree. I mean, I like a bowl of stew with a piece of bread on the side as much as the next person, but I wouldn’t call that a pie.
I also like mopping up gravy with bread. I even like gravy on french fries. Soggy and delicious!
I buy Marie Callender Chicken pot pies. The broccoli cheddar & potato pot pie is very good.
One calorie tip. Buy the 6 pack of pies from Walmart or Sams Club. They’re 10 oz pies and less calories. IIRC the restaurant bulk pack at Sams Club has 8oz pies.
The single pies are 15 or 16 oz. My wife and I split one and have a salad too.
No because it’s just bread, not crispy delicate delicious pie crust.
I do mop up gravy with bread, because it’s a way to consume gravy, that’s more socially acceptable than spooning it up. But I really don’t get the enjoyment of soggy fries. Yeah, I know that poutine is a popular dish. But I don’t get it. Two delicious foods that are each diminished by being combined.
There’s no accounting for tastes.
There is a big difference between the dense, soggy crust that’s been sitting under the gravy for hours and a nice, delicate, flakey crust dipped into the gravy mere seconds before consuming. I like milk on my cereal, but that doesn’t mean I like my cereal soaking in it for an hour before I eat it.
100% this. This is also my personal bugbear. You can’t just put little disk of pastry on top of some meat stew and call it a pie. A pie must be fully enclosed in pastry or its a non-pie abomination!
Even dessert pies like lemon meringue? 
Can’t handle them or Marie Callender’s. I like crust as much as the next guy but there’s not enough “pie” in them. My favorite frozen PP Trader Joes.