"Nancy2" wrote:
> "Dee Dee" wrote:
>
> > I made "Barefoot Contessa"'s Chicken Pot Pie(s). *We ate one of them
> > for late lunch (baked in a regular Pyrex 10" pie dish - with handles).
> > The one in this picture *www.tinypic.com/2ihou3l.jpglooks smaller
> > than it is. *It has been baked in a stoneware (probably Psfalgraff)
> > deep dish that probably goes from freezer to oven (though I am not
> > totally sure). *It is 10" wide, (the same as the pyrex pie dish, but
> > is deeper @ 3").
>
> > I'm not sure now to wrap this in order to keep it intact and no
> > condensation/freezer burn. Can someone give me some advice? *The crust
> > was wonderful.
>
> > Thanks so much.
> > Dee Dee
>
> I should add that when you thaw it out, wait to unwrap it until it is
> ready to heat or until it is totally thawed.

Why would you thaw it, none of the frozen pot pies in the stupidmarket
freezer case neeed thawing, just take em out of cardboard box and pop
em in the oven in their little foil pans. And you don't need to wrap
pot pies for the freezer like they're a time capsule, just pop em into
any plastic bag and close securely, a twist tie, or just tie a knot.
None of the fully prepared frozen meals, caseroles, even pizzas need
defrosting, in fact defrosting prior to reheating causes a loss of
quality. And you certainly don't want to leave a meat pot pie to
defrost out on the countertop.