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Freezing a cornbread-topped pot pie?

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I tried to ask this yesterday but I don't think it worked. Apologies if I inadvertently post this twice.

Anyway I want to make cornbread-topped pot pies with the rest of the Thanksgiving leftovers and put them in the freezer for later. What would be the best way to do this? Bake the whole thing as normal and freeze when it is cooled, or with either unbaked or partly baked cornbread? I'm concerned that the bread part will be horrible and soggy when the pie is reheated.

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  1. I would freeze fully baked and then reheat from directly from freezer.