On Mar 6, 4:14 pm, "merryb" > wrote:
> On Mar 6, 1:02 pm, "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
>
> 2-3 layers of plastic wrap, and then a layer of foil. When you go to
> reheat it, dont forget about the plastic under the foil!

Yes, this is how I've wrapped it initially for the refrigerator to
cool and then to go later into the freezer, but it didn't seem so
secure. I have to admit, I didn't wrap that well with the plastic
wrap. I'll give it another go.

Usually I put a sticker on the top of the foil to remind me that there
is plastic under the foil.
Thanks.
Dee