How can I make the crust of my chicken pot pie crunchy? I was wondering how to make the breading/crust on the top of a chicken pot pie really crunchy, not flaky, but crunchy and crispy.

I know all the ingredients to make the topping in the first place. I just don't know what to add to give it that extra crunch. I don't know if anyone has had the pot pie from KFC, but I want my topping and sides to be that crunchy.

Can anyone help me?
Just a thought, you might like to swap your normal breadcrumbs for "Panko" Japanese crumbs, (available in most supermarkets)
these crisp up more efficiently with tiny dots of butter on top. The other trick I often do for crispy breadcrumb toppings, is to add a small amount of dry couscous to the mix, before baking.

I also roll wet potatoes in dry couscous, to make roast potatoes really crispy, The extra texture and crunch is great.