This is a ConAgra Banquet turkey pot pie Amy and I purchased the evening of Oct. 9, 2007 and kept in the freezer. It had the P-9 code on the side — the ones implicated in the Salmonella outbreak — and on sale, 2-for-$1.
This is me in our kitchen on Monday Oct. 8, preparing Thanksgiving (Canadian) chicken for guests. Note the white microwave in the back left corner.
This is our GE Turntable microwave oven cooking the turkey pot pie at 10:30 a.m. on Oct. 10, 2007. I have no idea what the wattage is.
The microwave cooking instructions on the back state: For food safety and quality, follow these cooking directions: Microwave Oven (fine print: Ovens vary; cooking time may need to be adjusted.) 1. Place tray on microwave-safe plate; slit top crust. I could not slit the top crust. It was frozen solid. 2. Microwave on High. (Med. OR High Wattage Microwave 4 mins. Low Wattage Microwave 6 mins).
This is the turkey pot pie after 4 minutes on high in the microwave. I was able to slit the crust. The temperature stabilized around 48 F. I must have a low wattage microwave.
The is the turkey pot pie after 6 minutes on high in the microwave. Near the surface, the temperature registers at 204 F (left). However, the temperature lowered as I moved the probe to the center. Temperature approximately 127 F (right).
After 3 standing for 3 minutes the interior of the pot pie reaches 148 F. The recommended safe end-point temperature for poultry is 165 F.
This is the pot pie after 6 minutes in the microwave on high, standing for 3 minutes, followed by an additional 2 minutes in the microwave on high; 194 F.
This is completely anecdotal and in no way representative. However, as my research colleague Randy Phebus just posted on barfblog.com:
“Why any food product containing raw ingredients of any kind (actually, in this case the chicken cubes were fully cooked, but the veggies and dough were not) would have microwaving as a primary preparation procedure, particularly when starting from a completely frozen state. Microwave heating of this type of product would no doubt be variable, and particularly when you look at all the different types of microwave ovens out there. Perhaps the message that we should be spreading is that microwaves should only be used to heat pre-cooked products. Then, we also need to address the almost universal ambiguity in prep instructions on food packages. What do consumers really understand, or better what do they not understand, about these written label instructions? One other important bit…are the label instructions always properly validated for their food safety effectiveness in the first place?”
Quickstart this comforting one-dish meal by making the creamy filling, loaded with chicken and veggies, in the microwave. Top it with a sheet of puff pastry and finish it off in the oven for highly delicious results.
Instead, we bought three 7-oz. Swanson frozen chicken pot pies, which are the same weight, 7 oz., as the Banquet frozen chicken pot pies, heated them in a 830-watt microwave oven for the recommended 4 minutes on high, and then, let them sit for 3 minutes to equilibrate. The box does say, in small type, that tests were done using a 1,100-watt microwave oven. Swansons instructions are exactly the same as those found on the Banquet frozen chicken pot pie, which I purchased at the grocery store, on Tuesday evening, before they were taken off the market.
The Swansons label also says, in very small type, “This product must be cooked to an internal temperature greater than 150ºF prior to eating.” The problem is that the pie is only an inch thick. So, if consumers use bimetallic coil thermometers to measure food temperature, they will have no idea what the actual center temperature of the pot pie is. Also, only a very few people have thermometers of any type.
There appears to be a major issue here. Most manufacturers of frozen meals had better cook the ingredients thoroughly and only sell cooked, ready-to-eat food, because, if they rely on consumers to follow their instructions, the instructions do not appear to be adequate for frozen meals, and certainly, most consumers will not have tip-sensitive thermometers (thermistors or thermocouples) to assure that there are no cold spots in these meals where Salmonella can survive.
> > Thats a great idea, Pete, but what is the accuracy of the popup > thermometers used in turkeys? If they do work properly, a similar > device could be used in the pies, but would increase the cost per pie. > They could include Ecolab stick thermometers pretty cheaply right in > the package, a cellophane-wrapped insert with instructions — but > would the consumer mostly throw out the thermometers without using? > Sounds like another topic for a study on consumer KAPs. > > Peter > > Peter Esko, REHS > Environmental Scientist > Del Norte County Public Health Branch > 880 Northcrest Drive > Crescent City, CA 95531 > 707-464-3191 x295 (phone) > 707-465-1792 > pe…@co.del-norte.ca.us > > > > > >
> Out of curiosity Pete where did you poke the pies for temperature > (depth, distance from center)? Were the coldest temperatures in the > same location from pie to pie? Did the microwave rotate the pies > during cooking? Do you think that variations from pie to pie are an > oven issue and/or an issue of the contents variation from pie to pie? > > Thanks, > > Alan Ismond, P.Eng. > Aqua-Terra Consultants > > >
The microwave cooking instructions on the back state: For food safety and quality, follow these cooking directions: Microwave Oven (fine print: Ovens vary; cooking time may need to be adjusted.) 1. Place tray on microwave-safe plate; slit top crust. I could not slit the top crust. It was frozen solid. 2. Microwave on High. (Med. OR High Wattage Microwave 4 mins. Low Wattage Microwave 6 mins). This is the turkey pot pie after 4 minutes on high in the microwave. I was able to slit the crust. The temperature stabilized around 48 F. I must have a low wattage microwave.
The is the turkey pot pie after 6 minutes on high in the microwave. Near the surface, the temperature registers at 204 F (left). However, the temperature lowered as I moved the probe to the center. Temperature approximately 127 F (right).
This is a ConAgra Banquet turkey pot pie Amy and I purchased the evening of Oct. 9, 2007 and kept in the freezer. It had the P-9 code on the side — the ones implicated in the Salmonella outbreak — and on sale, 2-for-$1.
“Why any food product containing raw ingredients of any kind (actually, in this case the chicken cubes were fully cooked, but the veggies and dough were not) would have microwaving as a primary preparation procedure, particularly when starting from a completely frozen state. Microwave heating of this type of product would no doubt be variable, and particularly when you look at all the different types of microwave ovens out there. Perhaps the message that we should be spreading is that microwaves should only be used to heat pre-cooked products. Then, we also need to address the almost universal ambiguity in prep instructions on food packages. What do consumers really understand, or better what do they not understand, about these written label instructions? One other important bit…are the label instructions always properly validated for their food safety effectiveness in the first place?”
This is the pot pie after 6 minutes in the microwave on high, standing for 3 minutes, followed by an additional 2 minutes in the microwave on high; 194 F.
How To Microwave A Pot Pie
FAQ
How do you cook Marie Callender’s pot pie in the microwave?
Can you cook a pie in the microwave?
How do you cook a frozen pie in the microwave?
Can you cook a chicken pot pie in a 1000 watt microwave?
Can you cook a pot pie in the microwave?
First, make sure the pot pie is in a microwave-safe dish. Second, cover the dish with a microwave-safe plate or bowl to prevent splattering. Finally, heat the pot pie for one to two minutes, or until it is heated through. If you are heating a frozen pot pie, you may need to add a few minutes to the cooking time.
How do you cook a banquet pot pie in the microwave?
To prepare a banquet pot pie in the microwave, start by removing the film lid and piercing the pie several times with a fork. Place the pot pie on a microwave-safe dish and heat it on high for 4-5 minutes. Once heated, let the pot pie stand for 1-2 minutes before serving. Enjoy your delicious banquet pot pie!
Can you cook a frozen pie in the microwave?
If you’re going to bake an unbaked, frozen pie, place it on a 9×9 glass pie plate and microwave it for 13 to 16 minutes. This pot pie will be at an optimal temperature for poultry when it reaches 148 degrees Fahrenheit after 3 minutes in the microwave on high, standing for 3 minutes, then 2 minutes on high after that.
Can you cook a chicken pot pie in the microwave?
Cooking in the microwave is often considered a last resort, but with Marie Callender Chicken Pot Pie, it’s a time-saving solution that doesn’t compromise on taste. Gone are the days of reaching for unhealthy fast food when you’re short on time.