Chicken and Beef Pot Pies
Please keep in mind that the filling for our Pies is pre-cooked, you are only re-heating the meat and stew and baking the pastry.
**For best results, reheat our pot pies in a conventional oven**
Brush pastry with mixture of equal parts water and egg, if desired.
Make vents in pastry, by carefully making slits in the top with a sharp knife.
Preheat oven to 350 degrees Fahrenheit. Bake for 1 hour and 10 minutes (approx) from frozen. Do not defrost.
Alternatively, for best results, preheat oven to 400 degrees Fahrenheit. Bake at 400 degrees for 10 minutes, then turn oven down to 350 degrees. It is very important to turn oven down after 10 minutes to prevent burning.
(excluding pecan, just thaw and serve)
**Do not Defrost**
Place on top of a cookie sheet.
Brush pasty with mixture of equal parts water and egg, if desired.
Preheat oven to 425 degrees Fahrenheit and bake as follows:
425 degrees – for the first 20 min.
375 degrees – 40 – 60 min. or until filling has thickened and fruit is tender.