That's a several-times-used piece of parchment paper, folded over twice, then tucked under to make it easy (and far less messy) to remove the pie. :)
Often, when I'm travelling longer distances, or doing a major Supply run, in the morning I'll buy a Banquet pot pie, then start it in my crockpot.
5 to 6 hours later, it's ready to eat, and I've enjoyed a mild mental boost from the Aroma Therapy, which, in my case, improves Driving Safety. :)
It also makes it easy to resist fast food restaurants, which saves me money.
These are the perfect size for my small crockpot, and tend to turn out somewhat better than in a microwave.
After the first few, I've stopped poking steam release holes, since it's a slow cook. So far, the crust cooks better without the holes, and there's not yet been any sign of pressure build up.
The only annoyance is getting it out. The best solution is to cook it with some sort of "strap" to remove it. Parchment paper (either new or used) can be folded over, and works perfectly. :)
A Geek Friend has suggested using Aluminum foil, which I have just sourced, and will try soon. Stay tuned! :)
Pie, after 5 1/2 hours, crust is a nice color, ready to eat:
That's a several-times-used piece of parchment paper, folded over twice, then tucked under to make it easy (and far less messy) to remove the pie. :)
Contents of a previous pie:
Empty Box:
Instead of indulging in fast food, this gives me a much cheaper, still indulgent treat. :)