Looks good!
http://tiny.cc/3vjqfy

"graham" wrote in message ...

Looks good!
http://tiny.cc/3vjqfy
========

It does It is not a million miles from the ones I make

--
http://www.helpforheroes.org.uk

On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:

>Looks good!
>http://tiny.cc/3vjqfy

I make mine with left over chicken and keep the sauce white, so to
speak.

On Sunday, October 9, 2016 at 9:59:30 AM UTC-5, wrote:
>
> On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
>
> >Looks good!
> >http://tiny.cc/3vjqfy
>
> I make mine with left over chicken and keep the sauce white, so to
> speak.
>
Thank you. That was some nasty looking filling in that
er, um, 'pie.' Mushrooms and onions only? Looks bland
as well as a dirty pie.

On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:

>Looks good!
>http://tiny.cc/3vjqfy

I need to have the vegetables in the pie.
Janet US

On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
> On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
>
> >Looks good!
> >http://tiny.cc/3vjqfy
>
> I need to have the vegetables in the pie.
> Janet US

I clearly have no idea what chicken pot pie is (I've never made one);
I would have instinctively used chicken gravy rather than white sauce.
A single top crust is what makes it "pot pie" rather than "pie",
Banquet notwithstanding.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
> On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
>
> >Looks good!
> >http://tiny.cc/3vjqfy
>
> I need to have the vegetables in the pie.
> Janet US

I clearly have no idea what chicken pot pie is (I've never made one);
I would have instinctively used chicken gravy rather than white sauce.
A single top crust is what makes it "pot pie" rather than "pie",
Banquet notwithstanding.

Cindy Hamilton
=======

'Pot pie' is a term I have learned here. We just call them 'pies'

--
http://www.helpforheroes.org.uk

On Sun, 9 Oct 2016 19:06:32 +0100, "Ophelia" >
wrote:

> "Cindy Hamilton" wrote in message
> ...
>
> On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
> > On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
> >
> > >Looks good!
> > >http://tiny.cc/3vjqfy
> >
> > I need to have the vegetables in the pie.
> > Janet US
>
> I clearly have no idea what chicken pot pie is (I've never made one);
> I would have instinctively used chicken gravy rather than white sauce.
> A single top crust is what makes it "pot pie" rather than "pie",
> Banquet notwithstanding.
>
> Cindy Hamilton
> =======
>
> 'Pot pie' is a term I have learned here. We just call them 'pies'

You have fish pies, meat pies - no idea what you call dessert pies.
Maybe that's what a pudding pie is? Apparently Americans demand
precision. I suspect it's because we didn't have generations of older
folk to depend on for guidance, so we want measurements rather than
general terms like "a knob of butter". We are just babes in the woods
that need precise directions because the person giving them won't be
at our elbow, coaching us through.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" wrote in message ...

On Sun, 9 Oct 2016 19:06:32 +0100, "Ophelia" >
wrote:

> "Cindy Hamilton" wrote in message
> ...
>
> On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
> > On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
> >
> > >Looks good!
> > >http://tiny.cc/3vjqfy
> >
> > I need to have the vegetables in the pie.
> > Janet US
>
> I clearly have no idea what chicken pot pie is (I've never made one);
> I would have instinctively used chicken gravy rather than white sauce.
> A single top crust is what makes it "pot pie" rather than "pie",
> Banquet notwithstanding.
>
> Cindy Hamilton
> =======
>
> 'Pot pie' is a term I have learned here. We just call them 'pies'

You have fish pies, meat pies - no idea what you call dessert pies.
Maybe that's what a pudding pie is? Apparently Americans demand
precision. I suspect it's because we didn't have generations of older
folk to depend on for guidance, so we want measurements rather than
general terms like "a knob of butter". We are just babes in the woods
that need precise directions because the person giving them won't be
at our elbow, coaching us through.

===

Ahhh do I take it you are now learning to weigh ingredients?


--
http://www.helpforheroes.org.uk

sf wrote in rec.food.cooking:

> On Sun, 9 Oct 2016 19:06:32 +0100, "Ophelia" >
> wrote:
>
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
> > > On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
> > >
> > > > Looks good!
> > > > http://tiny.cc/3vjqfy
> > >
> > > I need to have the vegetables in the pie.
> > > Janet US
> >
> > I clearly have no idea what chicken pot pie is (I've never made
> > one); I would have instinctively used chicken gravy rather than
> > white sauce. A single top crust is what makes it "pot pie" rather
> > than "pie", Banquet notwithstanding.
> >
> > Cindy Hamilton
> > =======
> >
> > 'Pot pie' is a term I have learned here. We just call them 'pies'
>
> You have fish pies, meat pies - no idea what you call dessert pies.
> Maybe that's what a pudding pie is? Apparently Americans demand
> precision. I suspect it's because we didn't have generations of older
> folk to depend on for guidance, so we want measurements rather than
> general terms like "a knob of butter". We are just babes in the woods
> that need precise directions because the person giving them won't be
> at our elbow, coaching us through.

??? Really???

--

In article >,
says...
> Subject: Updated chicken pot pie.
> From: sf >
> Reply-To:
> Newsgroups: rec.food.cooking
>
> On Sun, 9 Oct 2016 19:06:32 +0100, "Ophelia" >
> wrote:
>
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
> > > On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
> > >
> > > >Looks good!
> > > >http://tiny.cc/3vjqfy
> > >
> > > I need to have the vegetables in the pie.
> > > Janet US
> >
> > I clearly have no idea what chicken pot pie is (I've never made one);
> > I would have instinctively used chicken gravy rather than white sauce.
> > A single top crust is what makes it "pot pie" rather than "pie",
> > Banquet notwithstanding.
> >
> > Cindy Hamilton
> > =======
> >
> > 'Pot pie' is a term I have learned here. We just call them 'pies'
>
> You have fish pies, meat pies - no idea what you call dessert pies.
>

Apple pie, blackcurrant pie, etc. Remember, apple pie isn't American

Janet UK

On Sun, 9 Oct 2016 09:38:34 -0700 (PDT), Cindy Hamilton
> wrote:

> On Sunday, October 9, 2016 at 11:03:19 AM UTC-4, Janet B wrote:
> > On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:
> >
> > >Looks good!
> > >http://tiny.cc/3vjqfy
> >
> > I need to have the vegetables in the pie.
> > Janet US
>
> I clearly have no idea what chicken pot pie is (I've never made one);
> I would have instinctively used chicken gravy rather than white sauce.
> A single top crust is what makes it "pot pie" rather than "pie",
> Banquet notwithstanding.
>
Agree. I used potato starch to thicken mine. There are no rules, but
I think it's one of the better ways to use up leftover white meat.
https://drive.google.com/file/d/0B7T...ew?usp=sharing


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 9 Oct 2016 08:12:53 -0600, graham > wrote:

> Looks good!
> http://tiny.cc/3vjqfy

It does, but the point of a pot pie is an all in one dish that you can
also use up leftovers in. I made one just last week.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> Looks good!
> http://tiny.cc/3vjqfy

A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead. I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!

On Sun, 9 Oct 2016 16:05:34 -0700 (PDT), dsi1 >
wrote:

>On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
>> Looks good!
>> http://tiny.cc/3vjqfy
>
>A meat pie with only a top crust might be easier to make but you might
>was well have chicken and dumplings instead. I like the idea of a meat pie
>with a shortcrust bottom and a puff pastry lid. Hoo boy!

I like stews but I prefer them with no crust... I don't eat the crust
on fruit pies either.

On Sunday, October 9, 2016 at 2:12:58 PM UTC-10, Brooklyn1 wrote:
> On Sun, 9 Oct 2016 16:05:34 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> >> Looks good!
> >> http://tiny.cc/3vjqfy
> >
> >A meat pie with only a top crust might be easier to make but you might
> >was well have chicken and dumplings instead. I like the idea of a meat pie
> >with a shortcrust bottom and a puff pastry lid. Hoo boy!
>
> I like stews but I prefer them with no crust... I don't eat the crust
> on fruit pies either.

I like stews and crust. I like meat pies with extra crust - hand pie style. Plus you can carry them around with you. Very handy. Handy food is good.

On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > Looks good!
> > http://tiny.cc/3vjqfy
>
> A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.

Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
If you crave pot pie, dumplings wouldn't satisfy.

> I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!

Well, that would certainly maximize the amounts of fats and
carbohydrates in the dish. Hoo boy, indeed.

Cindy Hamilton

On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > Looks good!
> > > http://tiny.cc/3vjqfy
> >
> > A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.
>
> Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
> If you crave pot pie, dumplings wouldn't satisfy.
>
> > I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!
>
> Well, that would certainly maximize the amounts of fats and
> carbohydrates in the dish. Hoo boy, indeed.
>
> Cindy Hamilton

You will have some difficulty if you keep taking my posts literally. I know the difference between pie crust and dumplings. My point is that dumplings go only on the top but a pie should have a top and bottom crust. Some people feel that calling it a "pot pie" gives them license to do a job halfway. I suppose that it does but I hope I never become one of those people.

I did not realize that this was some kind of sanctimonious healthy livin' food group and that I was to be judged by that criteria. Hoo boy!

"dsi1" wrote in message
...

On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > Looks good!
> > > http://tiny.cc/3vjqfy
> >
> > A meat pie with only a top crust might be easier to make but you might
> > was well have chicken and dumplings instead.
>
> Dumplings aren't crisp like pastry. It wouldn't be the same at all,
> really.
> If you crave pot pie, dumplings wouldn't satisfy.
>
> > I like the idea of a meat pie with a shortcrust bottom and a puff pastry
> > lid. Hoo boy!
>
> Well, that would certainly maximize the amounts of fats and
> carbohydrates in the dish. Hoo boy, indeed.
>
> Cindy Hamilton

You will have some difficulty if you keep taking my posts literally. I know
the difference between pie crust and dumplings. My point is that dumplings
go only on the top but a pie should have a top and bottom crust. Some people
feel that calling it a "pot pie" gives them license to do a job halfway. I
suppose that it does but I hope I never become one of those people.

I did not realize that this was some kind of sanctimonious healthy livin'
food group and that I was to be judged by that criteria. Hoo boy!

=============

Unfortunately, you seem to have a similar sense of humour to me ... it
doesn't always go down well <g>

Never mind, at least I appreciate it)

--
http://www.helpforheroes.org.uk

On Monday, October 10, 2016 at 10:11:09 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> > On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > > Looks good!
> > > > http://tiny.cc/3vjqfy
> > >
> > > A meat pie with only a top crust might be easier to make but you might
> > > was well have chicken and dumplings instead.
> >
> > Dumplings aren't crisp like pastry. It wouldn't be the same at all,
> > really.
> > If you crave pot pie, dumplings wouldn't satisfy.
> >
> > > I like the idea of a meat pie with a shortcrust bottom and a puff pastry
> > > lid. Hoo boy!
> >
> > Well, that would certainly maximize the amounts of fats and
> > carbohydrates in the dish. Hoo boy, indeed.
> >
> > Cindy Hamilton
>
> You will have some difficulty if you keep taking my posts literally. I know
> the difference between pie crust and dumplings. My point is that dumplings
> go only on the top but a pie should have a top and bottom crust. Some people
> feel that calling it a "pot pie" gives them license to do a job halfway. I
> suppose that it does but I hope I never become one of those people.
>
> I did not realize that this was some kind of sanctimonious healthy livin'
> food group and that I was to be judged by that criteria. Hoo boy!
>
> =============
>
> Unfortunately, you seem to have a similar sense of humour to me ... it
> doesn't always go down well <g>
>
> Never mind, at least I appreciate it)
>
> --
> http://www.helpforheroes.org.uk

Well thank you.

In article >, dsi1
says...
>
> On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> > On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > > Looks good!
> > > > http://tiny.cc/3vjqfy
> > >
> > > A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.
> >
> > Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
> > If you crave pot pie, dumplings wouldn't satisfy.
> >
> > > I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!
> >
> > Well, that would certainly maximize the amounts of fats and
> > carbohydrates in the dish. Hoo boy, indeed.
> >
> > Cindy Hamilton
>
> You will have some difficulty if you keep taking my posts literally. I know the difference between pie crust and dumplings. My point is that dumplings go only on the top but a pie should have a top and bottom crust. Some people feel that calling it a "pot pie" gives them license to do a job halfway. I suppose that it does but I hope I never become one of those people.
>
> I did not realize that this was some kind of sanctimonious healthy livin' food group and that I was to be judged by that criteria. Hoo boy!

You're a tad touchy, old chap.

On Monday, October 10, 2016 at 10:40:38 AM UTC-10, Bruce wrote:
> In article >, dsi1
> says...
> >
> > On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> > > On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > > > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > > > Looks good!
> > > > > http://tiny.cc/3vjqfy
> > > >
> > > > A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.
> > >
> > > Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
> > > If you crave pot pie, dumplings wouldn't satisfy.
> > >
> > > > I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!
> > >
> > > Well, that would certainly maximize the amounts of fats and
> > > carbohydrates in the dish. Hoo boy, indeed.
> > >
> > > Cindy Hamilton
> >
> > You will have some difficulty if you keep taking my posts literally. I know the difference between pie crust and dumplings. My point is that dumplings go only on the top but a pie should have a top and bottom crust. Some people feel that calling it a "pot pie" gives them license to do a job halfway. I suppose that it does but I hope I never become one of those people.
> >
> > I did not realize that this was some kind of sanctimonious healthy livin' food group and that I was to be judged by that criteria. Hoo boy!
>
> You're a tad touchy, old chap.


That's certainly true. It beats the hell out of me why you mugs can't seem to remember this most simple of truths!

On 2016-10-10 4:07 PM, dsi1 wrote:
> On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton
> wrote:

>
> You will have some difficulty if you keep taking my posts literally.
> I know the difference between pie crust and dumplings. My point is
> that dumplings go only on the top but a pie should have a top and
> bottom crust. Some people feel that calling it a "pot pie" gives them
> license to do a job halfway. I suppose that it does but I hope I
> never become one of those people.

I made the mistake of Googling pot pie. According to that source, a pot
pie is a type of knish with a top crust. An Pennsylvania pot pie is a
stew with no crust at all. I had to look up knish, and that is nothing
like any kind of pot pie I have ever had.

FWIW, my mother used to occasionally buy frozen (Swanson?) pot pies, and
they always had a top and bottom crust. There were bakeries around here
that make meat pies, with top and bottom crust. My wife makes a lot of
excellent meat pies, but she makes them with just a top crust.

> I did not realize that this was some kind of sanctimonious healthy
> livin' food group and that I was to be judged by that criteria. Hoo
> boy!

I like pie pastry, but I have had to learn to avoid it because it is so
high in carbs and fat. It really. Pie pastry is basically two parts
flour (high carb) and one part shortening.... fat.

On Monday, October 10, 2016 at 12:16:40 PM UTC-10, Dave Smith wrote:
> On 2016-10-10 4:07 PM, dsi1 wrote:
> > On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton
> > wrote:
>
> >
> > You will have some difficulty if you keep taking my posts literally.
> > I know the difference between pie crust and dumplings. My point is
> > that dumplings go only on the top but a pie should have a top and
> > bottom crust. Some people feel that calling it a "pot pie" gives them
> > license to do a job halfway. I suppose that it does but I hope I
> > never become one of those people.
>
> I made the mistake of Googling pot pie. According to that source, a pot
> pie is a type of knish with a top crust. An Pennsylvania pot pie is a
> stew with no crust at all. I had to look up knish, and that is nothing
> like any kind of pot pie I have ever had.
>
> FWIW, my mother used to occasionally buy frozen (Swanson?) pot pies, and
> they always had a top and bottom crust. There were bakeries around here
> that make meat pies, with top and bottom crust. My wife makes a lot of
> excellent meat pies, but she makes them with just a top crust.
>
> > I did not realize that this was some kind of sanctimonious healthy
> > livin' food group and that I was to be judged by that criteria. Hoo
> > boy!
>
> I like pie pastry, but I have had to learn to avoid it because it is so
> high in carbs and fat. It really. Pie pastry is basically two parts
> flour (high carb) and one part shortening.... fat.

I'm eating such a concoction as I type this. It's good eats! I don't believe that I'll be wanting to live that much longer.

On Monday, October 10, 2016 at 6:16:40 PM UTC-4, Dave Smith wrote:
> On 2016-10-10 4:07 PM, dsi1 wrote:
> > On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton
> > wrote:
>
> >
> > You will have some difficulty if you keep taking my posts literally.
> > I know the difference between pie crust and dumplings. My point is
> > that dumplings go only on the top but a pie should have a top and
> > bottom crust. Some people feel that calling it a "pot pie" gives them
> > license to do a job halfway. I suppose that it does but I hope I
> > never become one of those people.
>
> I made the mistake of Googling pot pie. According to that source, a pot
> pie is a type of knish with a top crust. An Pennsylvania pot pie is a
> stew with no crust at all. I had to look up knish, and that is nothing
> like any kind of pot pie I have ever had.

I found that definition on Wikipedia. It's a sucky definition. Googling
for pot pie history was much better.

> FWIW, my mother used to occasionally buy frozen (Swanson?) pot pies, and
> they always had a top and bottom crust. There were bakeries around here
> that make meat pies, with top and bottom crust. My wife makes a lot of
> excellent meat pies, but she makes them with just a top crust.
>
> > I did not realize that this was some kind of sanctimonious healthy
> > livin' food group and that I was to be judged by that criteria. Hoo
> > boy!
>
> I like pie pastry, but I have had to learn to avoid it because it is so
> high in carbs and fat. It really. Pie pastry is basically two parts
> flour (high carb) and one part shortening.... fat.

I'm the same way. I love pastry, but strictly limit my intake of it.

Cindy Hamilton

On Mon, 10 Oct 2016 13:07:15 -0700 (PDT), dsi1 >
wrote:

> On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> > On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > > Looks good!
> > > > http://tiny.cc/3vjqfy
> > >
> > > A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.
> >
> > Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
> > If you crave pot pie, dumplings wouldn't satisfy.
> >
> > > I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!
> >
> > Well, that would certainly maximize the amounts of fats and
> > carbohydrates in the dish. Hoo boy, indeed.
> >
> > Cindy Hamilton
>
> You will have some difficulty if you keep taking my posts literally. I know the difference between pie crust and dumplings. My point is that dumplings go only on the top but a pie should have a top and bottom crust. Some people feel that calling it a "pot pie" gives them license to do a job halfway. I suppose that it does but I hope I never become one of those people.
>
> I did not realize that this was some kind of sanctimonious healthy livin' food group and that I was to be judged by that criteria. Hoo boy!

I make mine with one crust because I prefer a wet filling and the
bottom crust comes out soggy under that condition. Turns out it
didn't matter because we don't require two crusts, so all's well that
ends well.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, October 10, 2016 at 1:18:12 PM UTC-10, sf wrote:
> On Mon, 10 Oct 2016 13:07:15 -0700 (PDT), dsi1 <dsiyahoo.com>
> wrote:
>
> > On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> > > On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > > > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > > > Looks good!
> > > > > http://tiny.cc/3vjqfy
> > > >
> > > > A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.
> > >
> > > Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
> > > If you crave pot pie, dumplings wouldn't satisfy.
> > >
> > > > I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!
> > >
> > > Well, that would certainly maximize the amounts of fats and
> > > carbohydrates in the dish. Hoo boy, indeed.
> > >
> > > Cindy Hamilton
> >
> > You will have some difficulty if you keep taking my posts literally. I know the difference between pie crust and dumplings. My point is that dumplings go only on the top but a pie should have a top and bottom crust. Some people feel that calling it a "pot pie" gives them license to do a job halfway. I suppose that it does but I hope I never become one of those people.
> >
> > I did not realize that this was some kind of sanctimonious healthy livin' food group and that I was to be judged by that criteria. Hoo boy!
>
> I make mine with one crust because I prefer a wet filling and the
> bottom crust comes out soggy under that condition. Turns out it
> didn't matter because we don't require two crusts, so all's well that
> ends well.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

It's clear that some folks like having one crust. I learn something new every day!

On Monday, October 10, 2016 at 4:07:19 PM UTC-4, dsi1 wrote:
> On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> > On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > > Looks good!
> > > > http://tiny.cc/3vjqfy
> > >
> > > A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.
> >
> > Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
> > If you crave pot pie, dumplings wouldn't satisfy.
> >
> > > I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!
> >
> > Well, that would certainly maximize the amounts of fats and
> > carbohydrates in the dish. Hoo boy, indeed.
> >
> > Cindy Hamilton
>
> You will have some difficulty if you keep taking my posts literally.

If you don't write what you mean, how can anyone be expected to understand
what you are saying?

> I know the difference between pie crust and dumplings. My point is that dumplings go only on the top but a pie should have a top and bottom crust.

Yes, a pie should have both. A pot pie, however, need have only one.
Otherwise, why call it a POT pie?

The pot pie originally had no bottom crust. The frozen food industry
has accustomed people to having a two-crust pot pie. I'm willing to
go along with calling a two-crust pie a pot pie, since language evolves*,
but a one-crust pot pie is still a pot pie.

> Some people feel that calling it a "pot pie" gives them license to do a job halfway. I suppose that it does but I hope I never become one of those people.
>
> I did not realize that this was some kind of sanctimonious healthy livin' food group and that I was to be judged by that criteria. Hoo boy!

*I'm coming to terms with "decimate" being a synonym for "destroy" rather
than "kill one in ten". When some talking head says "The town was
decimated" my natural inclination is to say "Well, 90% of the town is
fine."


Cindy Hamilton

Cindy Hamilton wrote:
>
> The pot pie originally had no bottom crust. The frozen food industry
> has accustomed people to having a two-crust pot pie. I'm willing to
> go along with calling a two-crust pie a pot pie, since language evolves*,
> but a one-crust pot pie is still a pot pie.

I'll occasionally buy a Banquet pot pie. The turkey ones are good. They
have top and bottom crust but my only problem with that is the amount of
filling. They would be much better with more filling. It's just a bit
too much crust with what they sell now.

On Tuesday, October 11, 2016 at 12:27:04 AM UTC-10, Cindy Hamilton wrote:
> On Monday, October 10, 2016 at 4:07:19 PM UTC-4, dsi1 wrote:
> > On Monday, October 10, 2016 at 8:59:06 AM UTC-10, Cindy Hamilton wrote:
> > > On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> > > > On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > > > > Looks good!
> > > > > http://tiny.cc/3vjqfy
> > > >
> > > > A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.
> > >
> > > Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
> > > If you crave pot pie, dumplings wouldn't satisfy.
> > >
> > > > I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!
> > >
> > > Well, that would certainly maximize the amounts of fats and
> > > carbohydrates in the dish. Hoo boy, indeed.
> > >
> > > Cindy Hamilton
> >
> > You will have some difficulty if you keep taking my posts literally.
>
> If you don't write what you mean, how can anyone be expected to understand
> what you are saying?
>
> > I know the difference between pie crust and dumplings. My point is that dumplings go only on the top but a pie should have a top and bottom crust.
>
> Yes, a pie should have both. A pot pie, however, need have only one.
> Otherwise, why call it a POT pie?
>
> The pot pie originally had no bottom crust. The frozen food industry
> has accustomed people to having a two-crust pot pie. I'm willing to
> go along with calling a two-crust pie a pot pie, since language evolves*,
> but a one-crust pot pie is still a pot pie.
>
> > Some people feel that calling it a "pot pie" gives them license to do a job halfway. I suppose that it does but I hope I never become one of those people.
> >
> > I did not realize that this was some kind of sanctimonious healthy livin' food group and that I was to be judged by that criteria. Hoo boy!
>
> *I'm coming to terms with "decimate" being a synonym for "destroy" rather
> than "kill one in ten". When some talking head says "The town was
> decimated" my natural inclination is to say "Well, 90% of the town is
> fine."
>
>
> Cindy Hamilton

I can't help you with your problem with words. My father-in-law had problems with understanding words too. He was a computer programmer of the lowest levels. BASIC was tough for him to learn because the commands seemed so vague and obscured. Good luck in your quest to find the one true meaning of "pot pie." My guess is that you'll find it located somewhere near the Holy Grail.

On 10/11/2016 4:26 AM, Cindy Hamilton wrote:
>
> *I'm coming to terms with "decimate" being a synonym for "destroy" rather
> than "kill one in ten". When some talking head says "The town was
> decimated" my natural inclination is to say "Well, 90% of the town is
> fine."
>
However, when they use the term "literally decimate" they had better be
correct!
Incidentally, I heard a farmer from Montana on the radio who obviously
intended to use that but also combined it with a malapropism. He said
that his herd had been "literally disseminated".
Graham

On Tue, 11 Oct 2016 03:26:59 -0700 (PDT), Cindy Hamilton
> wrote:

> *I'm coming to terms with "decimate" being a synonym for "destroy" rather
> than "kill one in ten". When some talking head says "The town was
> decimated" my natural inclination is to say "Well, 90% of the town is
> fine."

I hear decimate and think 90% destroyed.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/9/2016 10:12 AM, graham wrote:
> Looks good!
> http://tiny.cc/3vjqfy

I am not a big fan of mushrooms. I sure don't want them in my chicken
pot pie. I don't want bacon in chicken pot pie, either. I love bacon
but it does have it's place... right next to the eggs at breakfast.

Jill

jmcquown wrote:
>
> I am not a big fan of mushrooms. I sure don't want them in my chicken
> pot pie.

You sure wouldn't have liked my dinner last night then.
It was "Marie Callender's Creamy Mushroom Chicken Pot Pie"
It was tasty but too much crust.
I think a top crust only is the way to go.

> I don't want bacon in chicken pot pie, either.

Bacon in corn chowder is good...also clam chowder.

Hey...I'll cook bacon every chance I get. Even if I don't add to my
dish, I can snack on it later.

On 10/14/2016 12:02 PM, Gary wrote:
> jmcquown wrote:
>>
>> I am not a big fan of mushrooms. I sure don't want them in my chicken
>> pot pie.
>
> You sure wouldn't have liked my dinner last night then.
> It was "Marie Callender's Creamy Mushroom Chicken Pot Pie"
> It was tasty but too much crust.
> I think a top crust only is the way to go.
>
>> I don't want bacon in chicken pot pie, either.
>
> Bacon in corn chowder is good...also clam chowder.
>
> Hey...I'll cook bacon every chance I get. Even if I don't add to my
> dish, I can snack on it later.
>
Bacon in potato soup and in any kind of chowder is fine with me.

Mushrooms, nope.

Jill

On 10/19/2016 7:14 PM, Sqwertz wrote:
> On Sun, 9 Oct 2016 08:12:53 -0600, graham wrote:
>
>> Looks good!
>> http://tiny.cc/3vjqfy
>
> I bet you didn't think this post would get 240 replies (and still
> counting).
>
> -sw
>
No! But the thread drift doesn't surprise me!