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.