Help! I over-salted my chicken pot pie filling.

Emilie · **Posted:** Wed Dec 12, 2012 8:41 am

Oohhhh- the mini loaf pans are a great idea. I was looking at my ramekins after I read Amy's post (glad to know they work better frozen with just a top crust) and thinking what I great idea that is, except my son could eat at least 3 of them at one time! (And they'd be bigger than 8 ounces.) Plus, that gives me an excuse to buy some more mini loaf pans

But actually DH already put in his order for the stuffing-topped version so at the rate we're going I think I might not have nearly as much filling left as I thought. Thanks again for all the suggestions!

Emilie

talanhart · **Joined:** Thu Dec 18, 2008 7:43 am **Posts:** 1427

Emilie wrote:

Oohhhh- the mini loaf pans are a great idea. I was looking at my ramekins after I read Amy's post (glad to know they work better frozen with just a top crust) and thinking what I great idea that is, except my son could eat at least 3 of them at one time! (And they'd be bigger than 8 ounces.) Plus, that gives me an excuse to buy some more mini loaf pans

But actually DH already put in his order for the stuffing-topped version so at the rate we're going I think I might not have nearly as much filling left as I thought. Thanks again for all the suggestions!

Emilie

A stuffing topped pot pie sounds interesting.

cmd2012 · **Joined:** Thu Oct 06, 2011 7:53 pm **Posts:** 946

If you bake individually sized stuffing topped ones at 400 F the top gets crispy while the bottom stays soft from the filling. It's really tasty. Large ones I bake at 350 just so the top doesn't burn while I'm getting the filling hot.

BeckyH · **Joined:** Tue Feb 03, 2009 5:03 pm **Posts:** 1149

I have used foil pans for this, since they don't get so fragile when frozen. Also, I culd stick one in the oven at work and it would be ready when I took my break.

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Help! I over-salted my chicken pot pie filling.

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