And no, the answer is not, "Just check what Banquet printed on the box!" ;)
Thanks to other posters here, I've decided on the meals I'm taking to a friend whose family is going through a rough patch right now. One of them has me a little stumped. I made two 9" deep dish chicken pot pies, which I'd normally just bake at 400 for about half an hour till the pastry (regular pie crust) is brown and the filling is bubbling.
But to deliver them, I'm freezing the pot pies. How long and at what temperature should I instruct the family to cook them? Should they thaw during the day, then bake as normal, or is there a rule of thumb for what to do with frozen items like this?
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