Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.
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Question: CONTEXT: As far as I can see, you don't defrost the pie before baking in the recipe so some of the time in the oven would just be defrosting the pie; so this could be done in advance by bringing it out of the freezer an hour and a half before baking say. As the chicken is already cooked it looks like all you're doing is cooking the pastry so you could just use thinner pastry which would cook quicker, or better you could use layers of phyllo pasty which would cook a lot quicker but of course wouldn't puff up like the puff pastry.If you follow this it could probably bake for just 25 minutes or there about.Hope this helps!  <sep>  Q: How can I reduce baking time for a frozen pot pie? A: bringing it out of the freezer an hour and a half before baking say  Q: how long will it bake if I thaw it? A: If you follow this it could probably bake for just 25 minutes or there about  <sep> FOLLOWUP_Q: Can a bake it ahead and re-heat to shorten that even more?

Answer: No


Question: CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie.  <sep>  Q: What is an appropriate substitute for dried coconut? A: Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later  Q: Does the coconut tend to be more oily? A: Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe  <sep> FOLLOWUP_Q: Would I be able to substitute other dry ingredients like flour or oats?

Answer: Yes


Question: CONTEXT: The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor. You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra "eggplant" flavor. Since the recipe you're using has strong flavors already, this should not be a problem. However, if the recipe were using more delicate flavors, it would not turn out quite as the recipe author intended.  <sep>  Q: Can a "regular" eggplant be substituted for a chinese eggplant in a recipe? A: You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra "eggplant" flavor  <sep> FOLLOWUP_Q: Does the cooking time have to be adjusted?

Answer:
No