Question about Barbecued Chicken Pot Pie

[SueK]

I was planning to make this tonight, but have a question concerning the breadstick topping. I didn't see my answer when I searched on the board.

If I use the canned breadstick topping, won't it scorch? It says to bake the dish for something like 30 minutes, but those breadsticks only call for being baked for 10-12 minutes. I didn't want to ruin the topping. Any input would be appreciated!

[Nullsy]

Do the breadstick directions use the same oven temperature as the dish? I was thinking if the dish was lower than the breadstick topping would not cook quite as fast. Otherwise I would just start watching it after 15 minutes.

[lsdesign]

I have made this many times with the corn breadsticks as well as the reg. breadsticks. I followed the recipe directions with no scortching.

[LRuben]

In the letters section they printed revised directions. Since I can't remember which issue that was in, her are the directions from the Make it Ahead issue that was put out for the holidays. Bake uncovered, at 375 for 25 minutes or til golden brown and thoroughly heated, let stand for 15 minutes. Hope that helps.--Lisa

[tovie]

Not quite the same, but I have a chicken pot pie recipe that uses biscuits for topping, either from scratch or canned, and I've not had a problem with them burning. I have to sometimes leave it in longer for it to get done (Calls for 30 minutes, I've gone over 45) I don't know about canned biscuits, but there is a temperature difference between the pot pie and biscuits, the pie calls for 400 degrees and my biscuit recipe says 450.

Tovie

[hlao23]

The BBQ Chicken Pot Pie was in the MAKE AHEAD issue of CL. For freezing, you were supposed to do everything except the breadsticks.

This is one of my favorite recipes. I make it frequently and get a lot of requests for copies. I tend to check on it about 5 min. before it is supposed to be finished. Sometimes it will turn out a little too brown (I've never had it actually burn) if left in for the full cooking time. I also use a can and a half of breadsticks because of complaints of not enough topping (you can pop the rest of the breadsticks in for the last 10 min of cooking time).

[robinf]

This is one of our favorite recipes too, and I don't recall having a problem with the corn sticks burning. I've done a vegetarian version using kidney beans instead of chicken too.

I've frozen it already baked with the topping and it was fine. I just underbaked it slightly and then reheated it in the oven. I have reheated it in the microwave but the corn sticks are a bit soggy. We sort of like it that way though!

[andrea]

my topping turned out VERY CRISPY! good thing i was watching it!!!

[RunnerKim]

Have any of you tried to freeze your pot pies? If so how do you do it? Put the bread crust on then freeze or don't put it on until you bake it. Do you thaw before baking? I'd like to make some meals to give to family that can be put in their freezers.

Kim