Take and Bake Instructions

10" Family Style Chicken Pot Pie Baking Instructions: Bake from Frozen

Set oven to 425 Degrees

Cover edges with strips of aluminum foil.  Bake for 40 minutes, then cover pie with a sheet of aluminum foil sprayed with nonstick cooking spray, shiny side down. Continue baking for about 80 minutes. Remove top foil, leaving foil on sides, bake 20 minutes. Take off side foils and back 10 min or until crust is no longer moist and is lightly brown. Internal temperature should be 165 degrees.  

6" Pot Pie Baking Instructions: Bake from Frozen

Set the oven at 425 degrees.  Cover edges with strips of aluminum foil.  Bake for 30 minutes, then cover the pie with a sheet of aluminum foil, shiny side down. Continue baking for about 45 minutes.  Bake until the internal temperature is about 150 degrees. Remove foil and bake until the crust is no longer moist and is lightly brown.  Internal temperature should be165 degrees. Store leftovers in the refrigerator.

6” or 10” Double crust Baking Instructions: Bake from Frozen

Bake at 375 degrees. Instructions are for using a convection oven. A conventional oven will work but baking times will be longer. Cover the edge of the pie with aluminum strips. Bake for 20 minutes. Cover pie with aluminum foil, dull side of foil out. Rotate the pie. Bake for another 50 or 60 minutes until the center of the pie is no longer moist and is starting to bulge. Remove the foil and bake until the top crust is light golden brown and no longer moist. Allow to cool thoroughly before slicing. Store on the counter for up to 5 days. Do not refrigerate double crust pies. 

Thaw & Serve Pie Directions

Remove pie from freezer. If wrapped in cellophane, remove cellophane.  Place in the refrigerator the night before wanting to serve. Consume within 3 days once thawed*