How to store a double crust chicken pot pie?

Discussion in 'Food & Cooking' started by akira181, Jun 15, 2013.

  1. akira181

    akira181

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    I made a chicken pot pie filling and the pie dough for a dinner party planned for tonight but we had to shift the date to tomorrow.  Also, looking at it, I've probably made too much so need to figure out how to store it for the next few days.

    I'm guessing I cannot assemble the pie and freeze/refrigerate it unbaked since the gravy will destroy the pie casing.

    But if I freeze them separately, I need to bake the pie frozen so I would not be able to assemble the top of it.

    Can I freeze them baked and then reheat in the oven?  Would the bottom crust get soggy?
     
    Last edited: Jun 15, 2013
  2. siduri

    siduri

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    I recently baked a chicken pot pie with a biscuit crust only on top, and it worked perfectly.  But with the bottom crust, who knows. 

    Maybe you can line your pie dish with parchment paper, and then pour the filling in and freeze. 

    When it's time to bake, roll out the dough, lift out the pie filling (now solid) and line the pie pan, lay the solid piece of filling in, and then cover with the second crust.   (or if you have an identical pie pan, do it in advance and line the second pan with the dough and freeze that too.)

    Or perhaps, paint the crust with eggwhite and then partly bake it (ten min) and then freeze.  That should prevent the defrosting filling from mushing it up. 

    Or maybe best of all, since if i understand the definition of "pot pie" the idea is that there is only a top crust. 

    My biscuit crust was fine with the freezing and they browned nicely and rose perfectly, to my surprise, i admit. 
     
  3. akira181

    akira181

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    true, pot pie is not the correct definition of what I'm asking.  Self taught so learning as I go along :)  I used a pot pie recipe but want to do a double crusted pie.  Not sure on the correct terminology but basically I want I have a complete pie that I can serve on a plate as a single portion.

    What you suggested is a very good idea.  Freeze the filling, put the frozen filling in the pastry, and freeze again as a complete pie.  That should work if I get the baking time and temperature correct.

    I'll give it a shot and post an update.  Thanks for the suggestion!
     
    Last edited: Jun 16, 2013
  4. siduri

    siduri

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    Ok, hope it works.  I'm just guessing, and telling you what i would try.  There are probably others out here who have more experience with this sort of thing.  Good luck.  Let us know how it works. 
     
  5. chefedb

    chefedb

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    Thousands of  FROZEN chicken pot and other pot pies are sold and made daily. Both commercially and privately.
     
  6. siduri

    siduri

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    You're right chefedb, but do they do anything to make sure the bottom doesn;t get soggy?  How good are these pies? 
     
  7. akira181

    akira181

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    question was not "could you" but "how to"

    I did as you suggested Siduri.  Froze the filling, put it in the pastry and closed the top.  Worked a treat.

    Will bake one of them from frozen tonight and see how it goes
     
     
  8. chefedb

    chefedb

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    You do not have the facility to flash freeze. That's how its done. 

    When cooking pie  the sauce is being boiled inside the crust so it will get slightly soggy on the bottom,  and no matter what process you use you can't stop it