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.jpg looks 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

"Dee Dee" > wrote in message
oups.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.jpg looks 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
>

There are these newfangled things called zip lock freezer bags. You might
have to ask your grocery store to special order them for you. I think you
also need a permit to buy them.

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.jpg looks 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!

On Mar 6, 3:02 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.jpg looks 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 am having a great experience with the Glad Press 'n Seal Freezer
Wrap. You can smooth this down right on top of the food item, seal it
to itself all around the dish, and then put it in a freezer Ziplock.
I have had no freezer burn with individual ground beef patties, pork
tenderloins, chicken tenders, quiche, or anything else since I started
using it. You just need to make sure it is as tightly against the
food item as possible.

N.

On Mar 6, 3:02 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.jpg looks 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.

N.

"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.

On Mar 6, 4:14 pm, "Nancy2" > wrote:
> On Mar 6, 3:02 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
>
> I am having a great experience with the Glad Press 'n Seal Freezer
> Wrap. You can smooth this down right on top of the food item, seal it
> to itself all around the dish, and then put it in a freezer Ziplock.
> I have had no freezer burn with individual ground beef patties, pork
> tenderloins, chicken tenders, quiche, or anything else since I started
> using it. You just need to make sure it is as tightly against the
> food item as possible.
>
> N.


Thanks Nancy for the info on the Glad product. I use Glad Cling Wrap
to wrap foods that have fats touching the wrap, such as pie dough,
etc. I will look at Glad Press n' Seal, too. I do wrap some meats in
a deli wrapper and then put them in a freezer Ziplock.

Gallon-sized ziplock is the largest I can find and this dish wouldn't
fit into it.
Dee

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

"Dee Dee" > wrote in message
oups.com...
> On Mar 6, 4:14 pm, "Nancy2" > wrote:
>> On Mar 6, 3:02 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
>>
>> I am having a great experience with the Glad Press 'n Seal Freezer
>> Wrap. You can smooth this down right on top of the food item, seal it
>> to itself all around the dish, and then put it in a freezer Ziplock.
>> I have had no freezer burn with individual ground beef patties, pork
>> tenderloins, chicken tenders, quiche, or anything else since I started
>> using it. You just need to make sure it is as tightly against the
>> food item as possible.
>>
>> N.
>
>
> Thanks Nancy for the info on the Glad product. I use Glad Cling Wrap
> to wrap foods that have fats touching the wrap, such as pie dough,
> etc. I will look at Glad Press n' Seal, too. I do wrap some meats in
> a deli wrapper and then put them in a freezer Ziplock.
>
> Gallon-sized ziplock is the largest I can find and this dish wouldn't
> fit into it.
> Dee

Look for Hefty Jumbo OneZip bags. Red box, 2.5 gallon. UPC 13700-83812. If
you tell me the names of supermarket chains in your area, I may be able to
tell you who carries it.

In article .com>,
"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.jpg looks 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.

The best way, if you have a vacuum sealer is to freeze it first and then
vacuum seal it. If your freezer is self-defrosting, cover the pie so
the moisture won't get sucked out of it while it is freezing.

On Mar 6, 2:09 pm, "Dee Dee" > wrote:
> 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.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
>
> > 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- Hide quoted text -
>
> - Show quoted text -
When I wrap stuff, I pull the plastic out far and leave the box on the
counter. Then I put whatever I'm wrapping in the middle of the
plastic, and then wrap. That way, it's totally enclosed and the wrap
wont come off the top. Then I repeat, but turn the dish so the sides
are sealed, too. This uses lots of wrap, but it's a lot more secure
than just putting it on the top. I like your sticker idea

"Dee Dee" > wrote in message
oups.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.jpg looks 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
>

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.

kimberly

In article .com>,
"Dee Dee" > wrote:
> Gallon-sized ziplock is the largest I can find and this dish wouldn't
> fit into it.
> Dee

Two-gallon exists; Ziploc is the brand I have.
FWIW.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Mar 6, 5:11 pm, "JoeSpareBedroom" > wrote:
> "Dee Dee" > wrote in message
>
> oups.com...
>
>
>
>
>
> > On Mar 6, 4:14 pm, "Nancy2" > wrote:
> >> On Mar 6, 3:02 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.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 am having a great experience with the Glad Press 'n Seal Freezer
> >> Wrap. You can smooth this down right on top of the food item, seal it
> >> to itself all around the dish, and then put it in a freezer Ziplock.
> >> I have had no freezer burn with individual ground beef patties, pork
> >> tenderloins, chicken tenders, quiche, or anything else since I started
> >> using it. You just need to make sure it is as tightly against the
> >> food item as possible.
>
> >> N.
>
> > Thanks Nancy for the info on the Glad product. I use Glad Cling Wrap
> > to wrap foods that have fats touching the wrap, such as pie dough,
> > etc. I will look at Glad Press n' Seal, too. I do wrap some meats in
> > a deli wrapper and then put them in a freezer Ziplock.
>
> > Gallon-sized ziplock is the largest I can find and this dish wouldn't
> > fit into it.
> > Dee
>
> Look for Hefty Jumbo OneZip bags. Red box, 2.5 gallon. UPC 13700-83812. If
> you tell me the names of supermarket chains in your area, I may be able to
> tell you who carries it.- Hide quoted text -
>
> - Show quoted text -

Thanks!
We only have a couple of supermarket chains, one of which is Martins
which is really a Giant store.
The other is Food Lion - I don't know how widely spread it is. (No
Kroger or A&P or Albertson)
The markets I try to shop at every few weeks are Wegmans, Whole Foods
and Trader Joes. And large Asian/Hispanic markets and small mid-
eastern stores.
But I will look for Hefty Jumbo OneZip bags - I assume they are for
food?
Thanks.
Dee

"Dee Dee" > wrote in message
oups.com...
> On Mar 6, 5:11 pm, "JoeSpareBedroom" > wrote:
>> "Dee Dee" > wrote in message
>>
>> oups.com...
>>
>>
>>
>>
>>
>> > On Mar 6, 4:14 pm, "Nancy2" > wrote:
>> >> On Mar 6, 3:02 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.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 am having a great experience with the Glad Press 'n Seal Freezer
>> >> Wrap. You can smooth this down right on top of the food item, seal it
>> >> to itself all around the dish, and then put it in a freezer Ziplock.
>> >> I have had no freezer burn with individual ground beef patties, pork
>> >> tenderloins, chicken tenders, quiche, or anything else since I started
>> >> using it. You just need to make sure it is as tightly against the
>> >> food item as possible.
>>
>> >> N.
>>
>> > Thanks Nancy for the info on the Glad product. I use Glad Cling Wrap
>> > to wrap foods that have fats touching the wrap, such as pie dough,
>> > etc. I will look at Glad Press n' Seal, too. I do wrap some meats in
>> > a deli wrapper and then put them in a freezer Ziplock.
>>
>> > Gallon-sized ziplock is the largest I can find and this dish wouldn't
>> > fit into it.
>> > Dee
>>
>> Look for Hefty Jumbo OneZip bags. Red box, 2.5 gallon. UPC 13700-83812.
>> If
>> you tell me the names of supermarket chains in your area, I may be able
>> to
>> tell you who carries it.- Hide quoted text -
>>
>> - Show quoted text -
>
> Thanks!
> We only have a couple of supermarket chains, one of which is Martins
> which is really a Giant store.
> The other is Food Lion - I don't know how widely spread it is. (No
> Kroger or A&P or Albertson)
> The markets I try to shop at every few weeks are Wegmans, Whole Foods
> and Trader Joes. And large Asian/Hispanic markets and small mid-
> eastern stores.
> But I will look for Hefty Jumbo OneZip bags - I assume they are for
> food?
> Thanks.
> Dee
>

Yes, they're for food. Wegman's carries them. I don't have data on the other
stores.

On Mar 6, 5:50 pm, "Nexis" > wrote:
> "Dee Dee" > wrote in message
>
> oups.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.jpg looks 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
>
> 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.
>
> 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

On Mar 6, 3:10 pm, "Dee Dee" > wrote:
> On Mar 6, 5:50 pm, "Nexis" > wrote:
>
>
>
>
>
> > "Dee Dee" > wrote in message
>
> 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").
>
> > > 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
>
> > 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.
>
> > 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 -
>
> - 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.

"Dee Dee" > wrote in message
oups.com...
> On Mar 6, 5:50 pm, "Nexis" > wrote:
>> "Dee Dee" > wrote in message
>>
>> oups.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.jpg looks 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
>>
>> 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.
>>
>> 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
>

lol....you know, I've always had them this way when they're homemade...whether my mom
or my grandma or one of my aunt's was the one making it...so I kinda naturally jumped
to the conclusion that you'd have made a double crust. Sorry about that

You're not imagining it...that's what a pot pie IS, to me. That stuff with the puff
pastry on top? It may be tasty, but to me, it isn't a real pot pie.

kimberly

On Mar 6, 4:06 pm, "Dee Dee" > wrote:
> On Mar 6, 4:14 pm, "Nancy2" > wrote:
>
>
>
> > On Mar 6, 3:02 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.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 am having a great experience with the Glad Press 'n Seal Freezer
> > Wrap. You can smooth this down right on top of the food item, seal it
> > to itself all around the dish, and then put it in a freezer Ziplock.
> > I have had no freezer burn with individual ground beef patties, pork
> > tenderloins, chicken tenders, quiche, or anything else since I started
> > using it. You just need to make sure it is as tightly against the
> > food item as possible.
>
> > N.
>
> Thanks Nancy for the info on the Glad product. I use Glad Cling Wrap
> to wrap foods that have fats touching the wrap, such as pie dough,
> etc. I will look at Glad Press n' Seal, too. I do wrap some meats in
> a deli wrapper and then put them in a freezer Ziplock.
>
> Gallon-sized ziplock is the largest I can find and this dish wouldn't
> fit into it.
> Dee


They make 2-gallon Ziplocks. Ask your grocer to stock it or order it
from Amazon.

N.

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.

On Mar 7, 11:28�am, "Nancy2" > wrote:
> 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. *
>
>Different
> strokes, and all that.

When folks need to add those types of --don't dare challenge me
disclaimers-- it simply means every word they wrote is a big fat lie
and/or they haven't a clue what they're talking about. Your warning
in no way threatens me, I take it as a challenge.

Baked pie crusts and other baked goods do not get freezer burn...
eventually ice crystals may form and if not well wrapped they absorb
odors, adn they may eventually go rancid, but no freezer burn. Only
exposed surfaces of animal protein that contain substantial water like
meats and eggs get freezer burn (and rarely within a month or two)...
most cheese and dry sausage does not get freezer burn either. Baked
goods like breads, cakes, and pie crusts do not get freezer burn
mostly because baked goods surfaces do not contain much water. Frozen
pizza is not even wrapped very well yet they can remain frozen a long
time (a year or two) and no freezer burn will develop, however
eventually flavor and texture will be compromized... ice crystals will
form, crust will become stale, cheeze and pepperoni will become
rancid... but no freezer burn will develop, especially not on the
baked crust.

Sheldon