Chicken Pies With Pastry

[BJE]

I am in the process of making chicken pies with pastry on the tops. I would like to freeze them.
Should I :
- bake them before freezing
- freeze and then bake

In either case should I thaw before baking or reheating and what temperature should be used .

[mels]

I make chicken pot pies (individual in ramekins) once in a while and since it is time consuming I make a big batch and freeze it. I make the filling and freeze it in a Ziploc bag. Then I freeze the dough separately in a lump. I thaw everything out in the fridge, put the chicken mixture in the ramekin, roll out the dough and put the tops on and bake it all up at 400F for 20-25 minutes.

[Candy]

I'd freeze them unbaked. They'll take a little longer to bake than if freshly made.

[BJE]

Candy, what temperature would you bake them at? Also would you thaw them out before baking? I was thinking if they were left frozon the crust may be baked before the inside was heated through.

[baseballfan]

I make homemade chicken pot pies and freeze them without cooking first. I thaw them before baking and then bake at 425 for about 45 minutes or until bubbling and the crust is golden. It is the edges of the crust that you have to watch as these can burn before the rest is done. Two ways to avoid...once the edges are at the desired doneness you can take strips of tin foil and put around the edges or at any good kitchen store (Sur la Table, Williams Sonoma) you can buy a metal ring that goes around the edge and keeps it from browning further.

[Candy]

I put them in the oven frozen on a cookie sheet and bake at 325 F until browned and bubbling. Remember Swanson's pot pies when they were good and not the microwavable mess they are now? That is how we baked them then.