Larry’s out of town, so I treated myself to the last of my frozen chicken pot pies tonight.
I’ve been experimenting with cooking times. I think I’ve settled on 425 degrees for one hour with foil covering the pastry, then another 15 minutes uncovered. The foil keeps the pastry from getting too brown. I poked a fork in after an hour to see if it’s done, but it usually is slightly cold in the middle, still.
Next time, I think I’ll also try brushing the tops with an egg wash before putting them in the oven.
These are definitely better fresh, but still very good for a frozen dinner.