Why oh why must you use “chicken lips” and other “awkward chicken-ness” in your pot pies? The crust, yum, the sauce, yum, the added veggies, most of the time, yum…but the bite into the tastebud revolting crunchness, gristly, fibery, veiny chicken piece that seems to find it’s way in there – DISGUSTING! Makes me want to throw up…I have to lurch for a kleenex or napkin to spit out the horrible-ness! Here’s the thing. I haven’t met anyone yet who says, “Man, I love the awkward chicken parts! I wish I could have them in my dinners!” No, it’s a well-known fact that most chicken lovers love WHITE MEAT! I carefully trim chicken meat to just the juicy white meat morsels for my family when I’m cooking, why, chicken-pot pie makers in the world, why can’t you do the same? After all, aren’t we just one big happy family?