Pot Pies, freeze question

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dragnlaw

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I like to make individual Pot Pies, eat one and freeze the rest. Couple of questions.

Do you usually put a bottom crust, either when not freezing or freezing?
as in, do you put a bottom crust on your pie when eating immediately and not when you are freezing?

When freezing, do you freeze with the crust unbaked? Or baked?

I can never make up my mind which is better. As you can probably guess I'm not much of an expert on freezing these pies. Sometimes they're good other times so-so.
Have never had a WOW! :blush:
 
We make one crust individual pot pies and bake them all. Before freezing, we cool them and wrap them in plastic wrap. Then we thaw it on the counter and reheat it uncovered in the oven. You can't tell they've been frozen.
 
Typically no. However, that's just because it's the way things work out. I've never tried to cook them from frozen. No doubt it would work. Probably have to cover it in the beginning then uncover to crisp up the crust.
 
@dragnlaw here's what I do:

Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.
Next, place pie in gallon-size freezer plastic bag. Place pie in freezer for up to 2 months.
When ready to bake pie, heat oven to 450°F. When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie.
Bake 20 minutes. Reduce oven temperature to 375°F; bake 20-30 minutes longer or until crust is golden brown and bubbly. Allow to rest for a few minutes.

Tip: I watch the crust, if it's getting brown around the edges, I put some tin foil strip just around the edge.

I do this for individual Apple Pies as well.
IMG_5982.JPG
 
OK, thanks Andy, Kgirl, much appreciated. Will be making them today or tomorrow. LOL a 4 lb chicken is a bit much for one person. Actually I was going to spatchcock the bird but never got the chance and had to cook the bird whole. Been eating chicken all week... :innocent: :blush:
 
I watched a Jacques Pepin video the other day about leftover chicken. He said that if you eat leftover chicken in the same form as it was served freshly cooked it will never be as good. However, if you used that leftover chicken to create a new dish, it can be excellent. So chicken pot pies are a great second use for a roast chicken.
 
Well, in this particular case I think I might beg to differ with Mssr. Pepin. I had some of the breast meat sliced with pan gravy the next day and it was to die for.

The thighs and drumsticks I can't vouch for because they were eaten cold (a most favourite way). More of the breast went into a humongous sandwich, of course, tender, moist but no, not as originally served, LOL
The rest is headed into the pie.

I used to poach a lot of chicken breasts for pies etc. but I think I'll start using roast chicken more often for cold meats.
 
I roasted the chicken for our most recent pot pies. We often use a Costco Rotchik. It provides the exact right amount of meat for our recipe.
 
Andy, when you freeze pot pies, what sort of container are the individual pies in? Are they in some sort of disposable pie plate?
 
My pot pies always taste bland. Freeze them? As a last resort for a doomsday event and that would not be a sure thing. I want to break crust on something exciting. I need a vacation!
 
It's Corning Ware. It's freezer safe.
Do I use the same freezer schedule for corning ware as for plastic? 3 mos for uncooked and 6 mos for fully cooked?

I'm trying a new recipe. Fully cooked biscuit in the bottom topped with chopped chicken covered with small cut vegetables and white peppery sauce topped with a slice of buttery pastry crust on top.
 
I made my pie mixture. Ate one last night and packaged up 2 more.

I froze them flat in zip lock bags, no crust, saving space. Ate last night's with a chunk of bread.
Yeah I know, not a pie per se BUT I accidently grabbed the red jalapenos from the freezer instead of sweet red peppers. I now have Spicy Chicken Pie fillings. wooof... even decided to take out the red chunks. Didn't even realize I had any left over from the last summer garden!

I love it but can't serve to family. Guess I'll make biscuits to go with when the time comes, makes for better soaking up the sauce anyhow.
Think I should be calling it Chicken and Dumplings. Whatever it's called it's delish!
 
The thickening agent of frozen pot pies (hand pies for the UK) is one of those things....

Usually starch thickeners (flour, roux, cornstarch) don't do as well unless simmering inside of a shortcrust pastry after freezing. Which can cause the crust to be overcooked at times...so playing with temperature and cooking times is a must to avoid either drying out the pie or burning the crust.

If you are using a gum to thicken the sauce with meat and veggies (canned soup preparations or xanthan gum or whatever) Then freezing doesn't do anything to the consistency.

And for hand pies, extra spicey and zesty very much is required for tasty hand pies...overseason the filling with more pepper than what you think you should use...also use things like marinades and steak seasonings and Worcestershire sauce go in it as well.
The crust(including biscuits) is going to calm down the filling so much that over seasoning is almost required for most people's tastes.

Just my experience in selling hand pies on a daily basis in the SE of the USA.
 
I used a flour & butter roue. Believe me, a handful of chopped red jalapenos will give you some bite! Even taken out. I actually saved them and will slide some into the next couple of meals where I can.

I actually thought these would calm down with freezing. The opposite seems to have happened - they're spicier!
 

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