A savory meal which is created by chiseling a frozen pot pie into chunks and then heating it in a
pot on the stove.
Best if a portion is eaten directly from the
pot and the rest is
left (lidless) overnight to form a slight crust.
Once the crust has formed, it
may be picked off with a raspoon. (A raspoon is a spoon with sharpened edges.) After picking off the crust, the raspoon should be disposed of along with the crust.
The savory gouche must be consumed momentarily before a second crust forms.