I had never bought a Chicken Pot Pie, but for some reason it sounded like a good idea.
It’s just a Chicken Pot Pie. The whole point of frozen food items is to not really cook…just easily heat up a previously cooked meal. It turns out that the Chicken Pot Pie defies the general ‘frozen food stereotype’ and actually requires a series of ‘almost cooking’ steps.
- The microwave instructions look lengthy, but I rarely actually microwave. I skimmed to the ‘conventional oven’ steps
- So next you take the pot pie out of the microwavable wrapper
- Wait…next you leave the pot pie in the paper tray?
I felt that sounded dangerous—I mean putting paper in the oven
*pretty sure I am wrong, because Marie Calendar wouldn’t want us to burn down the kitchen- right?*
- Ok, well…
Wrap the crust with aluminum foil?? Like just around the crust?? How much?? A thin layer??
Am I supposed to wrap from the bottom to protect the paper from catching fire??
I went with wrapping from the bottom, to not cause a fire…I don’t know if that was protocol.
- Finally the Pot Pie was prepped and ready for the oven.
- After spending 46-48 mins in the oven you should check on your Pot Pie to see if it is ready for consumption.
I don’t normally take the ‘CHECK that it is thoroughly cooked’ too seriously, because it is generally pretty basic.
The Pot Pie instructions displayed a more detailed method to ensure ‘thoroughly cooked’
- I did consider that a pot pie has more more features that make a visual prediction of ‘thoroughly cooked’ more challenging.
I was scrounging around for the meat thermometer that is rarely put to use.
That fact alone was a red flag that ‘heating’ a frozen Chicken Pot Pie sets a bar indicating there are in fact different levels of frozen food ‘cooking skill’
Chicken Pot Pie – intermediate to advanced