I love the freezer. Just ask Ruckus. I freeze all kinds of
things. My latest freezer test subjects were these mushroom pot pies. Every
year, my family fasts for Yom Kippur. By the time it’s over, we’re all super
hangry (like you do), but I really want a hot meal. I don’t know how people do
the bagel breakfast thing. I need real
life comfort food. So I decided to make these pot pies and freeze them to see
if they would work for the Break Fast. Turns out they tasted just as good
frozen as they did made fresh. Yes!
The trick for these is to move them from the freezer to the
refrigerator the night before and then put them in the oven while it’s heating
up. This will make sure that 1, you eat faster, and 2, your ramekins don’t
shatter from the extreme temperature change. In the time it takes to wash up
and set the table, you’ll have a beautiful dinner ready for the whole family to
So where did this recipe come from? It’s a weird mix of a lot of things. The filling is adapted from an old Pillsbury recipe (can’t find the link for it anymore), and the crust is adapted from a family recipe. The original filling had chicken (of course) and a bit less gravy. I amped up the gravy portion to help cover all the mushrooms and help with the freezing process. I don’t know why, but the frozen gravy gets thicker in the freezer. Side note, if you don’t have the Trader Joe’s Umami seasoning (which I highly recommend!), the original pot pie recipe calls for Poultry Seasoning.