Thanks, Teresa, I don't think I've ever seen a chicken pie recipe without vegetables, that looks really interesting and efficient, because Bud and Makayla wouldn't have to pick out the pieces of veggies, LOL. Ruthanna, the chicken pudding looks good, I'm going to try a couple of these as meals when Elery's family comes. I'll have 11 visitors for 5 days over the 4th of July weekend, so I'm going to have to find things that I can bake ahead or multiply to get enough servings. The following week is Fair Week too, so Bud and Makayla are spending the night tomorrow night, the fair entries will just have to be baked and frozen, then thawed for the fair. (shrug) Just as well, they're getting too complacent about all those ribbons every year, make 'em work at it this time! Ryse, where are you that you need to move to Tennessee for a better climate? I live in North/West Michigan and I really like to process chickens in the fall, far fewer flies and I don't rush so much to get the birds on ice like I do when it's warmer here. sleevendog, the traffic cones actually worked pretty well, but they weren't quite deep enough. Hey, I'm creative! I didn't have enough room to partially freeze all those halves before packaging, that was part of the problem, I think. On another food related note, the second calf of the year was born today, hooray. I left Mama to tend it and didn't bother them by getting close enough to determine whether it was a heifer or bull, I'll know soon enough. Oh, and Elery and I had chicken on the grill last night. No salting or pre-brining, because I wanted to see just how it was. Elery cooked it slowlyl on the cooler side of the grill and it was moist, juicy and delicious. I'm happy. Annie

Cooked chicken keeps very well in the freezer. I'd suggest putting it in user-friendly packets/containers (vacuum-sealed if you have that capability). Shred some, cube some, slice the breast meat for sandwiches.... That's how I do it when I get a roasted chicken from the store, then make soup with the carcass. -Grainlady

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Just to throw in my two cents regarding yogurt... I'm Greek, and my family always served plain, unsweetened yogurt on the side, as a condiment, for spicy & tomato-ey dishes. Similar to the use of raita sauces in Indian cuisine. When Yoplait came out with sweetened, fruit flavored yogurts, I couldn't stand them. To me, yogurt always went with savory dishes. After all these years, I still don't care for the sweet & fruity yogurts. I agree with Woodie that Greek yogurt is easier on get down. And I've also come to the conclusion that full-fat yogurt tastes bests. The non-fat or lower fat versions seem way too sour to me. This chicken recipe sounds really good. I'm going to have to try it soon.