Cracked open to reveal the goodness:
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Buzz is killing it with the food the last few days. What kind of sauce was on that fish, buzz?

Edit: nvm, I read your response to listo. Looks good, man.
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Chicken pot pie is on my list with peas and carrots, been putting it together in my head for awhile now. Did you get the cup shape from muffin tins? I was thinking whole pie in a pie dish.
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I used these:

http://www.target.com/p/sunbeam-non-...prods_vv|pdpv1

The advantage of smaller pies is that you increase the crust to filling ratio.

I also used a hot water crust, which stands up better to a meat pie.


Combine:
2 1/2 cup flour
75 grams of sharp cheddar cheese cut into tiny cubes and mushed into flour with finger tips
1/2 t salt

Boil

2/3 cup water
1/3 cup butter

pour the flour mixture into the water/butter and stir till combined. The dough can be molded by hand, like playdough.

I accidentally used only 2 cups of flour (instead of 2.5 cups) and it came out a little tougher and less flaky than the last time I made it.

I can't decide if the cheddar would compliment chicken or not. If you want to leave the cheese out, just increase the butter to 2/3 cup.
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Thanks Tim Bone.
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wrong link on the pans. It was these:

http://www.target.com/p/wilton-3-pie...g&gclsrc=aw.ds
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Thanks, good info, you put some time into that.
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http://www.amazon.com/Norpro-Nonstic...iduel+pie+pans
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Heh, I'm thinking these.


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Dollar Tree.

I just wonder if you can get the crust right with the tin foil.
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You could make a decent pie in tin foil. But please don't make your family eat out of those. Take the care to take the pies out of the tins and serve the food directly on a proper plate. Please for the sake of common decency.
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You guys are killing it lately. Good work men.
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I just have visions of the old swansons pot pied when they were in the tin before nuke ovens. The 30 to 40 minutes frozen in oven top browns but crust was always soggy inside the pan.
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