Claire Thompson
Chicken pot pie is a hearty meal that can be made by home chefs of all levels. When making a chicken pot pie, it is important to ensure that the pie is heated to a high enough temperature to cook or reheat the centre of the pie thoroughly. This is important for food safety reasons. The temperature and time required to cook a chicken pot pie depend on the pie's size, thickness, and filling.
| Characteristics | Values |
|---|---|
| Oven temperature | 320°F to 350°F (160°C to 180°C) |
| Baking time | 30-40 minutes |
| Middle temperature | 160°F |
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What You'll Learn
Reheating a chicken pie on a stove-top
Reheating a chicken pie can be tricky, especially when trying to retain its flaky crust and moist, gravy-like filling. Here is a step-by-step guide to reheating a chicken pie on a stove-top:
Firstly, cut a portion of the pie and place it in a skillet or frying pan. You don't need to wait for the pan to be hot, as the pie only needs to be warmed, not cooked. The fats in the pie crust will also help it to be fairly non-stick.
Secondly, place the pan over medium heat on the stove. Cover the skillet with a lid to trap the heat and ensure even warming of the pie.
Thirdly, allow the pie to warm for about five minutes or until heated through to the centre. The skillet will warm the pie from the bottom up, helping to keep the bottom crust from getting soggy while reheating and ensuring the middle is warm while the top stays nice and un-scorched.
Finally, serve the chicken pie.
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Oven temperature and time
If you are baking a chicken pie, it is recommended to bake it in the middle of a 350ºF oven for 30 to 40 minutes. If the top browns too quickly, cover it loosely with aluminum foil. The pie is ready when the top is golden brown and the filling reaches a bubbly 160ºF.
If you are reheating a chicken pie, it is important to note that reheating more than once is generally not recommended for safety reasons. To reheat a chicken pie, heat the oven to 160ºC (320ºF) and put the pie on a tray. Reheat for about 30 to 40 minutes, checking the middle of the pie to see if it is hot. If the middle is not hot enough, cover the edges of the pie with foil and leave it in for another 10 minutes. Continue checking every 10 minutes until the middle is hot.
If you are baking a frozen unbaked pie, you can put it straight into a 375-degree F oven and bake for 30 to 35 minutes. If you are baking a frozen baked pie, bake for only 30 to 40 minutes.
Alternatively, you can reheat a chicken pie on a stovetop. Cut a portion of the pie and put it in a skillet. This method is faster and dries out the pie less. It also helps to keep the bottom crust from getting soggy.
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Portioning the pie
If you are reheating an entire chicken pot pie, it is recommended that you heat your oven to 200 degrees Celsius and put your pie on a tray. The pie should be heated for about 30 to 40 minutes. Check the middle of the pie to see if it is hot. If not, cover the edges of the pie with foil and leave it in for another 10 minutes. Continue checking every 10 minutes until the middle of the pie is hot.
If you are reheating a frozen chicken pot pie, you can pop it right into a 375-degree Fahrenheit oven and bake for 30 to 35 minutes. If you are baking an unbaked pie, add about 10 minutes to the cooking time.
For smaller pies, it is recommended that you heat your oven to 160 degrees Celsius (320 degrees Fahrenheit) and cook for about 60 minutes. Cover the pies with foil and check the temperature of the middle of the pie.
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Freezing a chicken pie
Chicken pot pie is a freezable dish, perfect for making in large batches and storing for later. It can be frozen either cooked or uncooked, but for the freshest-tasting pie, it is best to freeze it uncooked and then bake it up fresh on the day you want to eat it.
When freezing chicken pot pie, it is important to use a metal or foil baking pan as glass can shatter when going from freezer to oven. To freeze, wrap the pie tightly in aluminium foil, minimising any air exposure. It can be stored in the freezer for up to 2 months.
If you are freezing the pie uncooked, you can prepare the filling in advance and freeze that instead. To do this, melt butter, carrots, celery and onions in a large saucepan. Cook until tender, then sprinkle over flour and gradually add milk and chicken broth, stirring continuously. Bring to a boil and continue stirring until thickened. Finally, add cooked chicken, peas, and seasoning, and stir until combined. This filling can be frozen for later use and then defrosted and added to a pie crust when you are ready to bake the pie.
To bake a frozen chicken pot pie, preheat the oven to 200˚C and bake the pie for 30 minutes with the foil on top. Then, remove the foil and bake for another 30 minutes or until golden brown. It is important to note that baking times may vary depending on the mass and thickness of the pie. To check if the pie is ready, insert a meat thermometer into the centre of the pie—it should read 74˚C or above. Alternatively, insert a knife into the centre and ensure that it comes out hot.
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Using an oven-safe dish
To ensure your chicken pie gets hot enough in the middle without burning, it's important to use the right oven-safe dish. If you're making a chicken pot pie, a 9-inch glass pie plate is a good option, as it will help your crust brown and give it a flakier texture. You can also use a ceramic pie dish, as it acts similarly to glass.
When preparing your chicken pie, it's a good idea to bring your pie crust to room temperature before filling it. This will ensure that your crust is more pliable and easier to work with. Once you've filled your pie, it's time to decide whether to bake or freeze it. If you're baking it right away, preheat your oven to 350-425°F (175°C). Then, bake your pie for 30-60 minutes, or until the crust is golden brown.
If you'd like to freeze your assembled pie before baking, wrap it well with freezer-safe plastic wrap and store it for up to three months. When you're ready to bake it, preheat your oven to 375°F and bake your frozen pie for 30-35 minutes.
If you're reheating a chicken pie that you've baked and stored in the fridge, cover it with aluminium foil and place it in a cold oven. Then, preheat your oven to 320-350°F (160-175°C) and allow the dish to warm up gradually. This method will help protect your dish from shattering and ensure that your pie reheats evenly. Reheat your pie for 15-60 minutes, or until the centre is piping hot.
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Frequently asked questions
Reheat the pie at 160°C (320°F) until the centre of the pie is hot.
Reheating a chicken pie in the oven should take between 30-40 minutes.
Cover the pie with foil and check the middle of the pie every 10 minutes. Portioning the pie before reheating can also help prevent burning.
You can use a skillet on a stove-top. This method can help to crisp up the bottom crust.
