I have no great thoughts today, so I'm just going to post a wonderful recipe for chicken pot pie. In the long run, chicken pot pie is much more useful.
Chicken Pot Pie (serves 3-4)
2-3 cups of shredded, cooked chicken
large can mixed veggies with potato
8 0z sliced fresh mushrooms
2-3 heaping teaspoons better than bouillon chicken flavor (you can use chicken stock instead of water in next step if you don't have this)
1 cup water
2 tbsp cornstarch
1 teaspoon herbes de provence
2 tbsp sherry
ready made pie crust
preheat oven to 350
in a large saute pan, melt butter
add mushrooms, saute 4-5 minutes
add sherry, cook 1 minute
add veggies, herbes de provence
in a mixing cup or bowl, add water (or stock) to cornstarch and stir.
add cornstarch mixture to saute pan. cook until thickened (2 minutes or so).
ladle mixture into small ramekins or small bread pans (i used disposable mini loaf pans), or in 1 large deep dish baking dish
cover pans with ready-made pie crust (you may have to cut to fit, reroll, etc). Make vent in pie crust. put pans on baking sheet and bake for 15-20 minutes, or until crust is nicely browned.