Frozen Chicken Pot Pie - thaw first, or cook frozen?

[ChicagoLarry]

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.

[kadesma]

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

[jabbur]

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.

[GB]

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.

[Mrs. Cuillo]

I've learned the hard way with this...don't thaw it before you cook it!!

[LPBeier]

I vote for "all of the above"! Don't thaw, don't lower temp and cover only if necessary!

[ChicagoLarry]

Quote:

Originally Posted by kadesma 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

[Wyogal]

... and put it on a cookie sheet in case of it bubbling over!

[ChicagoLarry]

Quote:

Originally Posted by Wyogal ... and put it on a cookie sheet in case of it bubbling over!

Thanks!

[chefkathleen]

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.