On Sunday, October 9, 2016 at 7:05:42 PM UTC-4, dsi1 wrote:
> On Sunday, October 9, 2016 at 4:13:22 AM UTC-10, graham wrote:
> > Looks good!
> > http://tiny.cc/3vjqfy
>
> A meat pie with only a top crust might be easier to make but you might was well have chicken and dumplings instead.

Dumplings aren't crisp like pastry. It wouldn't be the same at all, really.
If you crave pot pie, dumplings wouldn't satisfy.

> I like the idea of a meat pie with a shortcrust bottom and a puff pastry lid. Hoo boy!

Well, that would certainly maximize the amounts of fats and
carbohydrates in the dish. Hoo boy, indeed.

Cindy Hamilton