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[EarthNSky <erthnsky AT bellsouth.net>]

It's hard to believe, but Ron likes some store bought things better than
he does homemade.  Kraft mac and cheese over homemade...etc.  He was
raised on boxed foods and I suppose things like that seem to him like
homecooking does to the rest of us.  Go figure.  Anyway, one of the
things he likes is Banquet Pot Pies.  That brand has a bottom, pie like
crust.  He doesn't like the doughy type crusts, only the pie-like crusts.
So anyway, here I am with 5 pounds of leftover roasted elk and potatoes
and carrots, etc., and I am thinking..stew??  Then Ron says, make some
pot pies for me to take to work.  So here I have a bit of a challenge
since I am no good at making pie crusts.  I do have a bunch of homemade
frozen biscuits (dough), however.  So here's my question...can I take
the frozen biscuit dough, thaw it, roll it out thin like a pie crust,
and use that, or will that work?  I just remember that mother used
crushed ice when making a pie crust and biscuit dough doesn't seem like
it would work...I dunno.  My first inclination is to roll out the dough
and treat it like a pie crust or pizza crust, baking the bottom crust
first to cook and brown it, then add the filling and the top crust and
bake again to brown the top crusts.  Will doing that give me that
pie-like crust texture, or will it still be doughy like a biscuit?
Perhaps I should not pre-bake the bottom crust?

I know, I know, I could go online and search for a crust recipe, but I'd
rather use what I already have, if possible.  Advice?
Also, I am looking for a tried and true recipe for authentic Southern
Cathead biscuits...

Bev
--
Bevanron of EarthNSky Farm   Sleep well tonight, for somewhere in the
ocean's depths, MY son is protecting YOUR freedom.