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The Hoosier Mama "Warm it up" page

Instructions for baking off frozen savory pies
and reheating refrigerated savory pies & quiches. 



FROZEN CHICKEN POT PIE
Chicken pot pies can be purchased frozen and baked off at home.  Baking cooks the thyme pastry crust and reheats the already cooked chicken and vegetable filling.  

Conventional Oven - Preheat oven to 400 °F 
  • 9 inch pie - bake for 60-75 minutes.   
  • 6 inch pie - bake for 45-55 minutes.
Convection Oven - Preheat oven to 350 °F
  • 9 inch pie - bake for 40-55 minutes.   
  • 6 inch pie - bake for 30-40 minutes.
Notes:
Bake pies from frozen.  Do NOT thaw.  Place a baking sheet beneath the pie to catch any juices that bubble over.  Rotate the pie 180 degrees about half way through to ensure even baking.  Bake until crust is a dark golden brown and the filling is heated through. The filling will bubble up slightly through the vents. Ovens vary, so baking times are approximate. Let pie rest for 5 to 10 minutes before serving.
 

REFRIGERATED PRE-BAKED CHICKEN POT PIE
Fully baked chicken pot pies can be purchased and only need to be reheated before serving.

Conventional Oven - Preheat oven to 400 °F  
  • 9 inch pie - bake for 30-40 minutes.  
  • 6 inch pie - bake for 20-25 minutes.
Convection Oven - Preheat oven to 350 °F  
  • 9 inch pie - bake for 25-35 minutes.   
  • 6 inch pie - bake for 15-20 minutes.
Notes: 
Rotate the pie 180 degrees about half way through to ensure even heating.  Bake until the filling is heated through and slightly bubbling through the vents. If crust begins to get too dark a  Let rest for 5 to 10 minutes before serving.
 


REFRIGERATED QUICHE
Quiche are always sold already baked and refrigerated.  They can be quickly reheated in the oven for serving.

Conventional Oven - Preheat oven to 300 °F
  • 9 inch quiche - bake for 20-30 minutes.   
Convection Oven - Preheat oven to 275 °F
  • 9 inch quiche - bake for 15-25 minutes.   

Turn the quiche about halfway through to ensure evene heating.  Let the quiche rest about 5 minutes before serving.


 
 
 
 
  

 

   
 
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