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A chicken pot pie is a quiche with very mature eggs

⁨150⁩ ⁨likes⁩

Submitted ⁨⁨2⁩ ⁨weeks⁩ ago⁩ by ⁨SirSamuel@lemmy.world⁩ to ⁨showerthoughts@lemmy.world⁩

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  • givesomefucks@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    A chicken is just an overly complicated way for an egg to make another egg

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  • IceBear@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    I mean…no…quiche is a custard base with cheese and no top crust. A chicken pot pie uses a roux with no cheese and a top crust.

    The top crust is not really that big a deal, but custard vs roux is significant. Also, cheese.

    The veggie mixture tends to be very different too, but that is pretty flexible for quiche and I’m sure a quiche with similar veggies to a pot pie would be good, but I don’t think it would be a traditional flavor profile.

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    • kelpie_returns@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      Ok sure. They’re still both sandwiches tho

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      • SirSamuel@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        Is a breakfast burrito a sandwich?

        Asking for a friend

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    • SirSamuel@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      Booooo! Get out of here with that reasonable and accurate analysis! We’re not here for truth, we’re here for shower facts

      (Yes you are correct, eggs =/= chicken as an ingredient. You learn this when you try to use pureed chicken breast as an egg replacement in cake. It was a meaty cake)

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      • IceBear@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

        Haha true I don’t think I’d like a cake made with pureed chicken instead of eggs!

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    • Kolanaki@pawb.social ⁨1⁩ ⁨week⁩ ago

      According to the way my dad makes “quiche” it’s an ommelette with more cheese than egg.

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  • BlueEther@no.lastname.nz ⁨2⁩ ⁨weeks⁩ ago

    scrambled egg is just shredded chicken, but ready in 2 min?

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  • man_wtfhappenedtoyou@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

    I just came here to say that I really love chicken pot pie.

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    • SirSamuel@lemmy.world ⁨2⁩ ⁨weeks⁩ ago

      I made one yesterday. I tried using 100% butter in the crust instead of 50/50 butter/shortening. It was delicious. Harder to work, i wound up putting it in the fridge for a couple hours so that I could work it before it got too soft, but absolutely delicious. Melt in you mouth top crust, with just the right about of flake.

      I also made the rue thicker than usual, knowing most of it would be lunch later this week. After resting for an hour it had the consistency of a fresh quiche, almost like a custard. Thus my shower (kitchen) thought

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      • man_wtfhappenedtoyou@lemmy.world ⁨1⁩ ⁨week⁩ ago

        I’m salivating 🤤 today is the perfect day for one too

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  • e0qdk@reddthat.com ⁨2⁩ ⁨weeks⁩ ago

    A breakfast burrito is kind of like a quick quiche. 🤔️

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