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 10:16:28 AM UTC-5, Gary wrote:
>
> 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.
>
>
Marie Callender's pot pies have a top and bottom crust, too.

On Tue, 11 Oct 2016 14:43:50 -0700 (PDT), "
> wrote:

> On Tuesday, October 11, 2016 at 10:16:28 AM UTC-5, Gary wrote:
> >
> > 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.
> >
> >
> Marie Callender's pot pies have a top and bottom crust, too.

It's just another commercial product. Did your grandmother's pot pie
have two crusts? I remember my grandmother spoke about meat pies as a
main dish when she was growing up, but she never called them pot pies.
Pot pies are a stew-like filling (often constructed from leftovers),
usually in a deep dish, and covered with a shortcrust pastry instead
of mashed potato or biscuits.


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

sf wrote:
>
> "
> > Marie Callender's pot pies have a top and bottom crust, too.
>
> It's just another commercial product. Did your grandmother's pot pie
> have two crusts?

Looking it up, the official definition of a pot pie is only a top crust.
That said, many commercial ones have a bottom crust too.

Looking at today's sale ads for the week, my regular store is selling
16oz Marie Callender pot pies for only $1.88 each and they are 16oz
pies, not the Banquet pies that are only about 80z for $1.00.

Sounds like a better deal. I plan to buy one or two tomorrow morning and
try them out. With that 8oz more filling, it sounds just like what I
would prefer.

Or I could make my own. Lazy me. heheh

On Wednesday, October 12, 2016 at 8:00:30 AM UTC-5, Gary wrote:
>
> Looking at today's sale ads for the week, my regular store is selling
> 16oz Marie Callender pot pies for only $1.88 each and they are 16oz
> pies, not the Banquet pies that are only about 80z for $1.00.
>
> Sounds like a better deal. I plan to buy one or two tomorrow morning and
> try them out. With that 8oz more filling, it sounds just like what I
> would prefer.
>
> Or I could make my own. Lazy me. heheh
>
>
Gary, my Kroger has them advertised as well. I just happen
to have some $1 off 3 of these that were on the outside of
the boxes of some I bought a few weeks ago. Check the boxes
when you buy yours to see if they also have the coupons.

On Wed, 12 Oct 2016 06:07:03 -0700 (PDT), "
> wrote:

>On Wednesday, October 12, 2016 at 8:00:30 AM UTC-5, Gary wrote:
>>
>> Looking at today's sale ads for the week, my regular store is selling
>> 16oz Marie Callender pot pies for only $1.88 each and they are 16oz
>> pies, not the Banquet pies that are only about 80z for $1.00.
>>
>> Sounds like a better deal. I plan to buy one or two tomorrow morning and
>> try them out. With that 8oz more filling, it sounds just like what I
>> would prefer.
>>
>> Or I could make my own. Lazy me. heheh
>>
>>
>Gary, my Kroger has them advertised as well. I just happen
>to have some $1 off 3 of these that were on the outside of
>the boxes of some I bought a few weeks ago. Check the boxes
>when you buy yours to see if they also have the coupons.

I don't need sales and coupons... I just prepare a huge pot of stew...
I don't want any pie crust, I don't eat that part anyway.

On Wednesday, October 12, 2016 at 12:50:11 PM UTC-5, Brooklyn1 wrote:
>
> On Wed, 12 Oct 2016 06:07:03 -0700 (PDT), "
> > wrote:
>
> >Gary, my Kroger has them advertised as well. I just happen
> >to have some $1 off 3 of these that were on the outside of
> >the boxes of some I bought a few weeks ago. Check the boxes
> >when you buy yours to see if they also have the coupons.
>
> I don't need sales and coupons... I just prepare a huge pot of stew...
> I don't want any pie crust, I don't eat that part anyway.
>
>
I like a good crust.

"Gary" wrote in message ...

sf wrote:
>
> "
> > Marie Callender's pot pies have a top and bottom crust, too.
>
> It's just another commercial product. Did your grandmother's pot pie
> have two crusts?

Looking it up, the official definition of a pot pie is only a top crust.
That said, many commercial ones have a bottom crust too.

Looking at today's sale ads for the week, my regular store is selling
16oz Marie Callender pot pies for only $1.88 each and they are 16oz
pies, not the Banquet pies that are only about 80z for $1.00.

Sounds like a better deal. I plan to buy one or two tomorrow morning and
try them out. With that 8oz more filling, it sounds just like what I
would prefer.

Or I could make my own. Lazy me. heheh

========

At the weekend when you are not working? You might enjoy it and you can make
it exactly to your own taste



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

Ophelia wrote:
>
> "Gary" wrote:
> Sounds like a better deal. I plan to buy one or two tomorrow morning and
> try them out. With that 8oz more filling, it sounds just like what I
> would prefer.
>
> Or I could make my own. Lazy me. heheh
>
> ========
>
> At the weekend when you are not working?

This area got hit bad enough that no one cares about painting their
house this week. Looks like I'll be off until next Tuesday and even that
is weather permitting. I hate my life (occasionally). heheh

"Gary" wrote in message ...

Ophelia wrote:
>
> "Gary" wrote:
> Sounds like a better deal. I plan to buy one or two tomorrow morning and
> try them out. With that 8oz more filling, it sounds just like what I
> would prefer.
>
> Or I could make my own. Lazy me. heheh
>
> ========
>
> At the weekend when you are not working?

This area got hit bad enough that no one cares about painting their
house this week. Looks like I'll be off until next Tuesday and even that
is weather permitting. I hate my life (occasionally). heheh

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

So! Pie making time



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

On Wed, 12 Oct 2016 08:59:40 -0400, Gary > wrote:

>sf wrote:
>>
>> "
>> > Marie Callender's pot pies have a top and bottom crust, too.
>>
>> It's just another commercial product. Did your grandmother's pot pie
>> have two crusts?
>
>Looking it up, the official definition of a pot pie is only a top crust.
>That said, many commercial ones have a bottom crust too.
>
>Looking at today's sale ads for the week, my regular store is selling
>16oz Marie Callender pot pies for only $1.88 each and they are 16oz
>pies, not the Banquet pies that are only about 80z for $1.00.
>
>Sounds like a better deal. I plan to buy one or two tomorrow morning and
>try them out. With that 8oz more filling, it sounds just like what I
>would prefer.
>
>Or I could make my own. Lazy me. heheh

If I am going to eat a store bought pot pie, I prefer Marie Calendar's
beef pie instead of the chicken. Don't know why exactly but I don't
care for the chicken one. If you're going to get some on coupon, get
one of each and see what you think.
Janet US

On Wednesday, October 12, 2016 at 10:09:10 AM UTC-5, Janet B wrote:
> >>
> >> "
> >> > Marie Callender's pot pies have a top and bottom crust, too.
>
> If I am going to eat a store bought pot pie, I prefer Marie Calendar's
> beef pie instead of the chicken. Don't know why exactly but I don't
> care for the chicken one. If you're going to get some on coupon, get
> one of each and see what you think.
> Janet US
>
>
I did pick up a beef version today! Also a turkey and
another chicken but don't know why I haven't tried the
beef yet but it will be devoured sometime this week.

Janet B wrote:
>
> If I am going to eat a store bought pot pie, I prefer Marie Calendar's
> beef pie instead of the chicken. Don't know why exactly but I don't
> care for the chicken one. If you're going to get some on coupon, get
> one of each and see what you think.

No coupon, just regular store sale price. I'll take your advice and try
a beef one too. Also a turkey, if they have it. Those are more
flavorable than chicken in the Banquet world.

Regardless. A 16oz pie is a very filling meal to me as long as I have a
slice or two of bread with butter.

On Tuesday, October 11, 2016 at 6:19:21 PM UTC-5, sf wrote:
>
> > Marie Callender's pot pies have a top and bottom crust, too.
>
> It's just another commercial product. Did your grandmother's pot pie
> have two crusts? I remember my grandmother spoke about meat pies as a
> main dish when she was growing up, but she never called them pot pies.
> Pot pies are a stew-like filling (often constructed from leftovers),
> usually in a deep dish, and covered with a shortcrust pastry instead
> of mashed potato or biscuits.
>
>
If my grandmother ever made a pot pie I never knew it nor did I
taste one if she had. I never heard my mother say she did and
my mother never made one either.

On Wed, 12 Oct 2016 06:03:54 -0700 (PDT), "
> wrote:

>On Tuesday, October 11, 2016 at 6:19:21 PM UTC-5, sf wrote:
>>
>> > Marie Callender's pot pies have a top and bottom crust, too.
>>
>> It's just another commercial product. Did your grandmother's pot pie
>> have two crusts? I remember my grandmother spoke about meat pies as a
>> main dish when she was growing up, but she never called them pot pies.
>> Pot pies are a stew-like filling (often constructed from leftovers),
>> usually in a deep dish, and covered with a shortcrust pastry instead
>> of mashed potato or biscuits.
>>
>>
>If my grandmother ever made a pot pie I never knew it nor did I
>taste one if she had. I never heard my mother say she did and
>my mother never made one either.

Likewise. I probably had my first one when I was at university.
Janet US

On Tue, 11 Oct 2016 11:15:43 -0400, Gary > wrote:

> 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.

Bottom crust in a commercial pot pie is just another cheap filler.


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