28 comments
gillym82
gillym82

OK, I'm still confused even after reading the comments LOL. I will be making these and placing in the freezer. Once I take out of the freezer how do I cook them? Should I thaw prior to cooking or can I cook from frozen? Thank you.

MoniqueDLG
MoniqueDLG

I just made the filling for this and will be freezing into two bags. When ready to use I'll make homemade pie crusts and pop in the oven. I followed the recipe exactly and my only addition was a few sprinkles of poultry seasoning to the veggies and butter, then another sprinkle with the salt and pepper. It thickened up nicely and can't wait to try it out. Oh and my kitchen smells delicious! Thanks for sharing your recipe.

jlfought
jlfought

We are a family of 7, so do you think we would need 2 of the pot pies for one sitting??  

JulieYatesNeff
JulieYatesNeff

So just to clarify... you cook 30 minutes @ 350 if it's thawed from being previously frozen and 30 @ 375 +30 covered if it's still frozen? What about if you cook it right after you make it? Same as the thawed instructions?

AprilFresh
AprilFresh

I'm also confused of how long I'm suppose to be cooking these.  If I cook them as soon as I make them, am I cooking them for 30 minutes uncovered and then another 30 minutes covered?


AprilFresh
AprilFresh

do you have to use frozen peas?  can i use canned peas?

DoreneNelson
DoreneNelson

This is sooo good. I used frozen corn instead of peas because the husband won't eat peas. I also added a few pinches of thyme to the sauce. Was planning on freezing the second half in a ziploc but the pie crust I got was a deep dish and it used about 3/4th to fill it. Next thing I knew the hubby had biscuits in the oven and put the remaining 1/4th over the biscuits. That was also very good. I love the sauce. Think I might make up another batch and just put them in ziplocs. Of course I will do this when the hubby is not at home. Thanks for the great recipe.

Nica
Nica

Found this recipe on Pinterest. I cut the recipe in half. Came out good, my family enjoyed it very much. My crust was a little too dark after 30 minutes, so next time I would keep a closer eye on it in the first 30 minutes before covering it.

Jamie
Jamie

This looks fantastic. Do you need to bake bottom crust prior tio putting filling in?

Bethany
Bethany

I'm a little confused, the recipe says bake 375 for 30 min hen cover with foil and bake another 30, but the foil pans in your picture say bake 350 for 30 min only?? which is correct? looks yummy!

Brandi
Brandi

Hi this may be a dumb question but I am making these for freezer meals. Once input the crust on am I baking these uncovered for 30 minutes and ten once they cool put the lid on and freeze them then when ready to eat that them and then bake for the 30 ? Thank you

Glenda
Glenda

The recipe looks fantastic! Where do you buy the tins you prepared the pies in? Would they be freezer-safe?

Valerie
Valerie

This looks absolutely delicious and with the busy Weeks ahead I would love to have meals prepared ahead of time. I was wondering how long it would keep on the freezer already completely prepared in the crust (prior to baking of course). Thanks for this recipe! Can't wait to make it.

Diana
Diana

Made this today. Doubled the recipe, used pre-made and left off the top crust. I instead added a crumble topping. This way I got 4 pies out of the mixture instead of 2. =) Here's the crumble instructions. It says to bake it separately but I just put it on top and then baked them 30 minutes. Crumble Topping 2 cups all-purpose flour 2 tsp baking powder 3/4 tsp salt 1/2 tsp ground black pepper 1/8 tsp cayenne pepper 6 tbsp butter, cut into 1/2 inch cubes, chilled 1/2 cup parmesan cheese, grated 3/4 cup plus 2 tbsp heavy cream For the topping: Combine the flour, baking powder, salt, black pepper and cayenne pepper in a large bowl. Sprinkle the butter pieces in and incorporate with your fingers until it resembles coarse cornmeal. Stir in the parmesan, then add the cream and stir until just combined. Place on a lined, rimmed baking sheet and bake 10-13 minutes until becoming fragrant and browning. Sprinkle crumble topping evenly over the top and bake like instructed above.

Laura Bussie
Laura Bussie

I just made these last week and the who family LOVED them. I was confused on the baking time, but reading the comments I thought I figured it out, and it seemed tow ork for me. I did NOT thaw, and cooked it straight from frozen...30 minutes uncovered, then another 30 minutes covered. I did end up throwing it back in for a little while longer uncovered again because I didn't feel like the center of the crust was cooked enough. Next time I'm going to try covering only the edges with foil for the second 30 minutes, and leave the center uncovered. My understanding is that if the pot pie is thawed, then you would only cook for 30 minutes.

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

I don't normally bake it before hand...just bake as you would any other filled pie!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Ah, I need to update that. The difference is that on the foil pans it also says "thaw" then cook for 30 minutes. The instructions in the recipe as written otherwise means if you are baking from frozen. Hope this helps!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Hi Brandi, No, you do not need to bake them ahead of time. You can just freeze after you assemble and then thaw and bake from there. Hope this helps!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Glenda, I bought them at Dollar Tree. They are 3/$1 and include lids! They are definitely freezer safe! You can also buy the tins at any grocery or discount store (like Target or Walmart). This is one of my family's all-time favorites. I love that it the cream sauce is made from scratch--really quite easy to put together.

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Valerie, thanks for your comment! You know, I was just thinking I need to make a few of these myself to store in my freezer too for the upcoming school year. Normally, you can freeze most things for up to 3 months and retain the same quality. For some things longer (and I have done longer before for lots of things) but you risk the quality deteriorating....nothing will spoil on you though. Hope this helps and thanks for stopping by!

Laura Bussie
Laura Bussie

So if I'm baking it right after I assemble it, how long would you recommend I cook it? Covered or uncovered?

Rina Teel
Rina Teel

Do you leave the lid on them when you back them after thawed?

alyssa
alyssa

UH OH... I made one to eat and one to freeze for a family in need of meals. I baked both, and froze the one for the family. Am I able to thaw and heat it up, or will it be a disaster??? Thank you, Alyssa

Glenda
Glenda

Yay! Thanks for sharing that! I'm excited to get some in the freezer.

Valerie
Valerie

It helps tremendously. Thanks so much!!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

No, you should remove the lid and then cover with a separate piece of foil. The like is foil lined cardboard. Hope this helps!

Meal Plan Mom (Brenda)
Meal Plan Mom (Brenda)

Hi Alyssa, You should be ok. I'd suggest you thaw it fully in the refrigerator first though and keep it covered with foil when you reheat in the oven so that the crust does not get too brown. You will basically just be heating it through so probably 20-30 minutes. LMK how it turns out!

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