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I skip the foil, a just spray butter PAM on the crust before placing in oven...browns beautifully!
I don't like it that brown, though. I liked it back in the days when it came with the crust still white, and you could control how brown it got. I feel that way about frozen soft pretzels, too. They used to come uncooked, and I used to make them barely light brown, but now they come pre-browned so people can microwave them.
I happen to love Banquet frozen pot pies. I usually eat the chicken ones. I prefer a Banquet pot pie over a Marie Callenders. (The other choice, at my grocery store.)
We'll have them maybe every couple of months.
I like the beef pot pies. I think that Marie Callender’s just waves the chicken over theirs....
I liked the Swanson dinners when I occasionally got one when mom and dad went out for the evening. I got to eat it on a TV tray in the living room, too!
Yes, my siblings and I would enjoy our tv dinners in the living room while watching "Chiller Theater" on the rare Saturday night when my parents would go out. We would get to pick out what we wanted earlier in the day at the grocery store. Looking back, those dinners were probably not the greatest, but as a kid it was a real treat.
Yes, my siblings and I would enjoy our tv dinners in the living room while watching "Chiller Theater" on the rare Saturday night when my parents would go out. We would get to pick out what we wanted earlier in the day at the grocery store. Looking back, those dinners were probably not the greatest, but as a kid it was a real treat.
Not everything we eat has to be health food or "organic." How boring! And pretentious...
I thought Banquet TV dinners and potpies were crap. Even by kid standards, they tasted like MSG gravy, no matter what meal. The potpies had only a top crust (unlike Swanson’s), and the tiny cubes of “meat” felt and tasted like finely ground-up fat, skin, gristle, with some kind of gelatin added to make the dross more uniform and “tender.” GROSS.
I agree somewhat with the 'meat' in the pot pies being rubbery and not so great, but I am happy to say that the breakfast pie with sausage doesn't seem to suffer too much from that same problem.
This thread made me curious about the banquet pie crusts, the very best part IMO, so last time we were at the store I stopped to check and they all had both a top and bottom crust.
I never eat the "mystery meat cubes" in either pot pies or canned soup, but still enjoy the rest of it.
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