I've been requested by my mother in law to make the pot pie recipe I use but in a way that can be frozen and then reheated in the future. The recipe I use is a Chowhound recipe that has a puff-pastry top over a casserole dish filled with creamed chicken and veggies. My initial thought was to make the filling, put it in smallish glass containers (borosilicate glass), refrigerate until thoroughly cooled, then top with the puff pastry and freeze. Then they can defrost overnight in the fridge and bake until the filling is warmed and the top is puffed and golden. But with this method, will the top be burned by the time the filling is warmed? Alternately, I could make it all the way through to baking and then freeze in small portions that they can microwave, but then the puff pastry may get soggy. Any recommendations?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)