"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Reply
 
Thread Tools Display Modes
 
Old 10-27-2009, 02:22 PM   #1
Assistant Cook
 
Join Date: Jun 2009
Posts: 20
Frozen Chicken Pot Pie - thaw first, or cook frozen?

I've seen conflicting advice about this at various internet links. If someone who is actually experienced in this can answer fairly definitively, that would be great.

I bought this HUGE uncooked, unfrozen chicken pot pie at Costco. It has a bottom pastry crust and wide pastry lattice strips on top.

I froze it uncooked.

I figure the simplest thing would be to thaw it in the refrig for a couple of days, then cook according to directions. But I wonder if that will screw up the pastry part—like making it soggy or something.

So my question is, should I go that route, OR should I go directly from freezer to oven? If the latter, I suppose I should cook covered for a while, until I think it's thawed, and maybe at a slightly lower temperature than called for. No?

Any advice from a confident source would be appreciated! Thanks.

__________________

__________________
ChicagoLarry is offline   Reply With Quote
Old 10-27-2009, 02:42 PM   #2
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
If it were me, I'd start out frozen and uncovered. Keep an eye on it and if the crust starts to get to dark, just cover lightly with a piece of foil. You don't have to tuck it around the pie tightly just lay it on top.
kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 10-27-2009, 03:00 PM   #3
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
I vote with Kadesma. I also wouldn't lower the oven temp at all. I think if you thaw it out first the crust will be very soggy. We bake pies frozen without thawing so I would think this would work the same way.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 10-27-2009, 03:05 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I will agree with Kadesma and jabbur as well. Go right from freezer to oven. Keep the original baking temp. Only cover (just lay a piece of foil on top like Kadesma said) if you notice the top getting too dark. I would guess you will end up adding an additional 20 minutes to your cooking time.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-27-2009, 03:53 PM   #5
Sous Chef
 
Mrs. Cuillo's Avatar
 
Join Date: Dec 2006
Location: Virginia
Posts: 717
I've learned the hard way with this...don't thaw it before you cook it!!
__________________
You never know if you like something until you try it once. ~Grandpa Walt
Mrs. Cuillo is offline   Reply With Quote
Old 10-27-2009, 05:57 PM   #6
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,944
I vote for "all of the above"! Don't thaw, don't lower temp and cover only if necessary!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 10-29-2009, 01:23 PM   #7
Assistant Cook
 
Join Date: Jun 2009
Posts: 20
Quote:
Originally Posted by kadesma View Post
If it were me, I'd start out frozen and uncovered. Keep an eye on it and if the crust starts to get to dark, just cover lightly with a piece of foil. You don't have to tuck it around the pie tightly just lay it on top.
kadesma
This is to thank all the wonderful people who replied. I'll attach this to the one who replied first, as you all had essentially the same answer. That's great!

And again, many thanks.

Larry
__________________
ChicagoLarry is offline   Reply With Quote
Old 10-29-2009, 02:21 PM   #8
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
... and put it on a cookie sheet in case of it bubbling over!
__________________

Wyogal is offline   Reply With Quote
Old 10-29-2009, 02:27 PM   #9
Assistant Cook
 
Join Date: Jun 2009
Posts: 20
Quote:
Originally Posted by Wyogal View Post
... and put it on a cookie sheet in case of it bubbling over!
Thanks!
__________________
ChicagoLarry is offline   Reply With Quote
Old 10-29-2009, 06:50 PM   #10
Sous Chef
 
chefkathleen's Avatar
 
Join Date: Oct 2008
Location: Florida!
Posts: 697
I'm really surprised that it didn't have recommended cooking directions. If it were me and I was in doubt, I'd call the place that I bought it from and ask that department.
__________________

__________________
chefkathleen is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.