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Nigella Lawson makes Chicken Pot pie with Organic Dorset Pastry, Puff Pastry

Nigella Lawson makes Chicken Pot pie with Natural Dorset Puff Pastry and Dorset Pastry's Moira Blake is interview on BBC's South Today ...

Why is Chicken Pot Pie called Chicken Pot Pie? Or any other Pot Pie, for that matter?

Feb 08, 2631 by Shprinkles! | Posted in Other - Food & Drink

Undeniable, I understand the "Chicken" and the "Pie" part, but what about the "Pot" part?
Is it because you prepare the ingredients in a pot, or is the answer a little more involved than that?

They were cooked in a pot (now a pie pan.)
The padding is entirely enclosed in a pie crust. Not like the frozen things you buy with only a crust on the top. Yum, Yum

Is a chicken pot pie left in oven overnight safe to heat again and eat?

Jan 08, 2008 by Julie S | Posted in Other - Food & Drink

I made a chicken pot pie last unendingly. It was done around 10 pm, since it was so hot I "left it to cool" and then forgot about ot and went to bed. I realized the next morning around 6:30 am. Can I activate it and have it for dinner tonight as I had planned or do I just need to throw it out?

put out it out

Chicken Pot Pie Without the Crust: What would you call it?

Oct 27, 2007 by majesty65 | Posted in Cooking & Recipes

I'm making the wadding of a chicken pot pie to be served over buttered rice which is really a "stew." I want to call it something fancier than a chafe. Any suggestions?

Savory Chicken Over Buttered Rice, Savory Chicken Anxiety over Buttered Rice.....

The distinctions between stew, soup, and casserole are fine ones. The ingredients of a goulash may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more molten than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for sample, an oyster stew is thin bodied, more like a soup. The choice of name is largely a matter of custom; it is imaginable for the same dish to be described as soup, stew, or casserole.