Buy Cheap Roche Valium Pop tart/chicken pot pie tart, which is best?
Honestly, I don’t think I have ever eaten a pop tart in all my years on this earth. My kids had their share of pop tarts I’m sure; they just never appealed to me. If I wanted a crust with fruit filling, I would have made a real pie or strudel.
Kellogg first introduced their non-frosted pop tarts in 1964. That was a year before I graduated from high school, the year Hello Dolly was released on Broadway, the Beatle’s “I want to hold your hand” topped the US charts and Richard Burton and Elizabeth Taylor married for the first time. Ok, ok, enough, that’s depressing enough thinking I’m that old. But, I can say our youth was definitely the “good old days”.
We (my sister, brother, and I) wouldn’t have eaten pop tarts because our mother and grandmother use to make the best fried pies and yes they were much better than some fake fruit sandwiched between some pastry that was full of preservatives.
I have been thinking of chicken pot pie lately and how comforting it is. What do pop tarts and pot pie have in common? Nothing, except I decided to make a chicken pot pie pop tart and instead of icing drizzled over the top, I’m giving my pop tart a peas and carrot sauce and a cute little cranberry sauce chicken cut-outs. Don’t ask me why but when I have pot pie, I want cranberry sauce; always have, always will and of course, I always want some type of slaw. The three are inseparable and it wouldn’t hurt to throw in some mashed potatoes.
So, you don’t have to make a pop tart from these ingredients. It’s much easier to pop everything in a pan for a large pot pie. I always use just the broth the chicken cooks in to make the gravy but this time I added about 1/2 cup of heavy cream and I really liked the results. Boiled eggs are a must for the pop pie and when you cook your chicken, do not use boneless chicken parts. Use the whole chicken, debone it and then save the broth for making the filling.
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