On Mar 6, 3:10 pm, "Dee Dee" > wrote:
> On Mar 6, 5:50 pm, "Nexis" > wrote:
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> > "Dee Dee" > wrote in message
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> roups.com...
>
> > >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").
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> > > 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.
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> > > Thanks so much.
> > > Dee Dee
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> > My mom's pot pies are very popular, so when she makes pot pie, she always makes at
> > least 4. What she does is freeze them in the pie plates, then remove them and wrap
> > them. That way the pie plates aren't relegated to the freezer for however long until
> > she makes the pot pies again, and there's no worry about the pie plate going from
> > freezer to oven. When she's ready to bake one, she slips it into a room temp pie
> > plate and into the oven. It's also easier to wrap them this way, and they never get
> > freezer burn.
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> > kimberly
>
> I'm glad you mentioned this because I've been wondering about it.
> Last night when I got out my foodnetwork programs that I had recorded
> for pot pie recipes, none of them included a crust/shell on the
> bottom. Some of the recipes even called for buying puff pastry and
> using that for the top crust. I wonder if no one uses a crust on the
> bottom. Am I imagining that moms used to make them that way?
> Since I didn't put a shell/crust on the bottom of my pie, I don't
> believe your way of freezing would work for me, but it certainly is a
> grand idea.
> Thanks, Kimberly
> Dee Dee- Hide quoted text -
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> - Show quoted text -
I have used a bottom crust, but it doesn't bake well with all the
filling. And I've used puff pastry, which was absolutely fantastic.