Store in the freezer. Thaw in refrigerator for 24-48 hours before cooking (recommended) or cook from frozen. (If frozen, add 15 minutes to the cooking time.)
OVEN DIRECTIONS FOR THAWED: Preheat the oven to 400ºF. Remove the plastic lids. Place both the chicken pot pie and apple crisp on the sheet pan, then put them into the hot oven. Because all ovens cook a little differently, check the pot pie and apple crisp after 30 minutes. When both are bubbly and have a golden brown, crispy top, they're ready to remove from the oven! It is recommended to heat to 165ºF. Let cool for 3-4 minutes before serving.
Chef's Tip: We like our Caramel Apple Crisp with a big scoop of ice cream. When it tastes that good, calories don't count!