On Mar 6, 3:43 pm, "Sheldon" > wrote:
> "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.jpglookssmaller
> > > 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.


If you freeze it for a month or more, it will get some freezer burn if
it has airspace around it. I thaw baked quiche in the fridge, and
then warm it by the piece, as I need it, in the microwave. Different
strokes, and all that.

N.