Because it isn’t necessary. And since already made frozen pie shells come two to a pack, I always have one for another pot pie a few weeks later.
I always put tarragon in my pot pie…(as well as the salt, pepper, and thyme.)
I don’t have the normal fare for Easter tomorrow , so I’m doing a brunch with what I have on hand.
Skillet meal.
I have a bag of red potatoes, so I’m dicing them small and frying them with green pepper and onion, mixing with bacon, then topping with 2 eggs each.
Blueberry pancakes
I just made banana nut bread (thankfully I had 3 bad bananas just waiting to be thrown away or used).
Yum, I’m looking forward to tomorrow.
Tonight are cheeseburgers and French fries (and peas). Ice cream for dessert for whoever wants it.
Just tried to make a new recipe. Total failure. I must have mismeasured something and the dough was so sticky there was no way to shape or roll it. Oh, well. Tossed it and might try again this afternoon or might not. 
I going to make chili tonight. That’ll be good for leftovers tomorrow. It’s chilly and windy here, so good weather for that dish too. I’ll make a salad to go with it.
I made the chicken pot pie yesterday and it was a big hit with H and D2 on a a rainy day in Southern California. Thanks everyone for all your suggestions.
@conmama don’t know if you have used red potatoes before for a skillet “fry” but I have found the red potatoes take longer to cook and brown - just a tip in your time planning!
Tonight we are just doing a big salad and some chicken gnocchi soup I made earlier in the week. I’m doing a smaller scale Easter dinner - just H, D2 who is here for now and S and DIL will come over if it’s nice enough out for us to eat out on the deck for social distancing. I picked up chicken tawook (uncooked but seasoned), hummus, fetoosh, tabbouli, garlic sauce, grape leaves and pita from my fav Middle Eastern Market - my one store stop for the weekend. I’ll add to that some smoked sausage and a simple augratin potato for my picky H who will not eat ANY of the stuff above.
D and I made a small batch of Easter cut outs and we’ll decorate those tonight. I’ll make a small carrot cake tomorrow.
Somehow this is making me feel like we don’t “miss” Easter. 
Brisket fried rice for lunch today, with my frozen brisket from back on post #328. I had it for dinner yesterday too in a brisket grilled cheese sammich with fresh jalapeños and thai peanut sauce.
Dinner will be an easy one-pot coq au vin inspired chicken stew. Toss 8 chicken thighs into a pot with a full bottle of red wine, add lots of fresh thyme, onion, garlic, a jalapeño or two, and beef bullion. Bring to a boil then medium simmer for an hour partially covered.
Take the chicken out and toss the skins if you left them on, pull the meat from the bone and do a rough chop, and toss it all back in including the bones. Add carrots to taste and simmer uncovered for another hour until liquid is reduced about 80% (almost to a glaze). Salt to taste, remove the thyme sprigs and bones, and serve over a baked potato or rice. Add frozen corn in the last 5-10 minutes if you prefer more veggies.
My D (who’s sheltering here) has taken over meal planning for two days, which is fine with us. Dinner tonight is a roasted chicken with a Whole 30 Broccoli pecan dish and a mixed green salad. I’m not a baker, but am going to try my hand at this Melissa Clark recipe for tomorrow. Looks pretty easy (I hope).
https://www.nytimes.com/2020/04/03/dining/pantry-poundcake-coronavirus.html
I really really want to go to @abasket for dinner tomorrow. How I miss Middle Eastern food, so so much.
Did you get the good pita bread? The really soft yummy kind 
My youngest son is making dinner. Homemade angel food cake with strawberries (I think he thinks that adding fruit makes it healthy), burgers (he’s grinding short rib and chuck) and “some sort of vegetable.” It’s nice to have him in the kitchen, not just because it’s a break from cooking but he’s just happy in there.
White chicken chili tonight with all the garnishes.
It is a pleasure to me to see my kids enjoy not only eating good or interesting food but also enjoy cooking too - even if easy stuff!
@deb922 , yes you bet, soft pita to pile all the goodness of the hummus, garlic sauce, taboulli, etc. on top of!!! We eat this type of food often - I can’t imagine not having it available!
Is anyone following Chef Michael Symon? He is doing daily dinners from the pantry with basic techniques and a whole list of substitutions each night. He does it on Facebook live. You can also find him on Twitter. Some great basics that can be done in almost infinite variations.
.@milee30 my youngest made dinner tonight too - she made chicken Parmesan with homemade marinara.
Last night Dh made mushroom risotto that was fabulous.
Tomorrow we are having a rib roast that Dh will make, I’m doing mashed potatoes and green beans (I’d wanted asparagus but they didn’t have them). Since I had to pre-order the roast, on a whim I ordered a pie from their bakery b/c I didn’t want to have to worry about having the right ingredients for a homemade dessert. The pie looks amazing so that was the right call!
Dh defrosted and cleaned our stand alone freezer in the garage today. Had to throw out a few really old meats that had gotten buried - killed me that we wasted several things but now the freezer is well organized and inventoried.
Dinner today will be spinach and egg piroshky I made from the frozen ball of dough acquired at the Euro deli. Surprisingly, the finished product looks awesome.
I saw a good tip the other day for people who have chest freezers. Buy several plain colored tote bags (canvas or otherwise). Assign a colored bag to a certain meat variety. For instance, the large green tote holds all beef, red holds chicken, yellow holds pork, blue holds bread products, etc. Easier to find what you actually want and see how much of a variety you have on hand!
I feel very fortunate to be able to post what kind of yummy food I am eating for dinner… many folks who lost their jobs are not. Today I tried to make a donation to our local food assistance program, but their website would not load. Will try others. Please consider donating to your local food bank.
We grow oysters on our beach and today I harvested a few dozen. We had the smaller ones raw on the half shell. The larger ones are more difficult to shuck, so I put them on the barbecue and grilled them until they opened, then drizzled them with a mixture of butter, garlic, sriracha, and chopped green onions. Delicious, and they go well with either beer or chardonnay.
@BunsenBurner - love your post and second the contribution to a local food pantry. Yes, we have done this.
H made another batch of the homemade Italian Wedding Soup. It’s even better the second day. Today he plans to cook ribs (using a friend’s recipe) and will probably also cook a steak for me. We are so fortunate to be able to have good food to eat.