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["Lynda" <lurine AT softcom.net>]

Why not make a deep dish pot pie which would have no bottom crust and just 
have a biscuit topping?

Lynda
----- Original Message ----- 
From: "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.