Emilie Meyer
Chicken pot pies are a great comfort food, and they're even better when you can make them ahead of time and freeze them for later. But what's the best way to cook and reheat them? Well, it depends on a few factors, including the type of pastry you use and whether you're cooking from frozen or thawed. In general, it's best to cook pot pies at a moderate temperature to ensure the crust doesn't burn before the filling is cooked. For a 9-inch frozen pot pie, it's recommended to bake it covered for 30 minutes, then remove the foil and bake for an additional 35-45 minutes until the crust is golden brown and the filling is bubbling. If you're reheating a refrigerated pie, it will take less time, around 25-35 minutes, and you can use a higher temperature of 350 degrees Fahrenheit to recrisp the crust. So, whether you're cooking a frozen pie or reheating leftovers, with a little patience and attention, you can enjoy a delicious, flaky chicken pot pie.
| Characteristics | Values |
|---|---|
| Ideal temperature for reheating | 325-375°F |
| Temperature to avoid | 425°F |
| Minimum baking time | 25 minutes |
| Maximum baking time | 60 minutes |
| Ideal baking time | 30-45 minutes |
| Type of pastry to use | Short crust pastry |
| Type of pastry to avoid | Puff pastry |
| Type of baking pan to use | Metal or foil |
| Type of baking pan to avoid | Glass |
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What You'll Learn
Recommended oven temperature and time
The recommended oven temperature and time for cooking a frozen pot pie vary depending on the size of the pie and the oven's power. Here are some detailed instructions and guidelines to ensure your pot pie is cooked properly and safely:
- Oven Temperature: Preheat your oven to 350-375 degrees Fahrenheit (around 180-190 degrees Celsius). This temperature range is recommended by most sources and ensures thorough cooking without burning.
- Oven Settings: It is recommended to use the 'bake' setting on your oven, which provides a consistent temperature throughout the cooking process. If your oven has a 'convection' setting, you can use it, but you may need to adjust the temperature down by 25-50 degrees Fahrenheit as convection ovens tend to cook faster.
- Cooking Time for a Single Frozen Pot Pie: The cooking time will depend on the size of your pot pie and the power of your oven. For a standard 9-inch frozen pot pie, the recommended cooking time is around 45-60 minutes in a conventional oven. However, always refer to the package instructions as cooking times can vary between brands and pie sizes.
- Cooking Multiple Pot Pies: If you're cooking more than one pot pie at once, you'll need to adjust the cooking time accordingly. As a general rule, add 10-15 minutes to the total cooking time for each additional pie in the oven. Ensure they are
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How to avoid burning the crust
To avoid burning the crust of your pot pie, there are several methods you can use. One common technique is to cover the edges of the pie with aluminium foil before placing it in the oven. This helps to deflect some of the heat and prevent premature browning of the crust. You can remove the foil during the last 10 to 15 minutes of baking to allow the edges to brown evenly. Alternatively, you can purchase a reusable pie shield or create your own by cutting a circle out of aluminium foil that is slightly smaller than the pie and placing it over the pie before baking.
Another way to avoid burning the crust is to ensure that your oven temperature is correct. Many home ovens may be improperly calibrated, which can result in inconsistent heating and hot spots that cause uneven browning. To counteract this, try rotating the pie halfway through the baking process or, in extreme cases, swapping racks. You can also adjust the temperature by starting at a lower temperature and gradually increasing it to achieve the desired level of doneness without burning the crust.
Additionally, it is important to consider the type of pastry used for the crust. For example, a short crust pastry is more forgiving and can be baked from frozen without thawing, whereas a puff pastry requires more heat to puff up the crust, which may result in an undercooked centre. Adjusting the temperature and baking time based on the type of pastry can help prevent burning.
Furthermore, the consistency of the filling plays a crucial role in avoiding a burnt crust. A filling that is too runny or too thick can affect the overall baking process. It is recommended to aim for a consistency that is similar to adding half a can of liquid to a can of condensed cream soup. By ensuring the filling is not too watery, you can help prevent the crust from becoming soggy and burning.
Lastly, when baking a frozen pot pie, it is essential to allow enough time for thorough cooking. While the recommended baking time for a frozen pot pie is around 60 minutes at 400 degrees Fahrenheit, this may vary depending on your oven and the size of the pie. To avoid burning the crust, check the pie regularly during the baking process and adjust the temperature or cover the crust with foil if it starts browning too quickly.
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Reheating in a toaster oven
Reheating a pot pie in a toaster oven is possible, but it requires careful attention to avoid burning the crust. The toaster oven's heating effect is primarily infrared, causing the surface to heat up faster than the centre. Here are some detailed instructions to help you successfully reheat your pot pie in a toaster oven:
Preparation:
- Remove the pot pie from any plastic wrap or other packaging.
- If the pie was stored in a tin or aluminium dish, you can leave it in the same container. Otherwise, transfer the pie to an oven-safe dish.
- Wrap the edges of the pie with aluminium foil to prevent the edges from drying out or burning. Leave the centre of the pie exposed to allow heat circulation.
- If the pie is frozen, consider thawing it first to reduce cooking time. You can do this by covering the pie with a damp paper towel and microwaving it for three minutes.
Cooking:
- Preheat your toaster oven to 325°F to 375-400°F. The higher temperature range is suitable for the toaster oven, while the lower temperature is recommended for a conventional oven.
- Place the pot pie on a baking sheet and put it in the toaster oven.
- For refrigerated pies, reheat for 25-35 minutes. For frozen pies, reheat for at least 30 minutes or longer.
- Check on the pie regularly to ensure even cooking. The goal is to have a flaky crust and a hot, bubbling filling.
- If the crust is browning too quickly, you can cover it with foil or lower the temperature.
- For a whole pie, make a few small cuts in the crust to allow steam to escape and prevent sogginess.
- If you have an instant-read thermometer, check the internal temperature of the pie. It should be 165-170°F, with the filling bubbling when cut.
- Allow the pie to cool to a comfortable temperature before serving. Enjoy!
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The best type of pastry for freezing
When it comes to freezing pot pies, there are a few key considerations to keep in mind to ensure the best outcome. Firstly, it is essential to choose the right type of pastry that can withstand freezing and reheating without compromising the taste and texture of the final product.
Short crust pastry is an excellent option for freezing pot pies. It tends to hold up well during the freezing and reheating process, making it a popular choice for those who want to cook their pot pies directly from frozen. When using short crust pastry, it is recommended to start the baking process at a lower temperature to ensure the middle of the pie gets up to temperature before increasing the heat to brown the crust.
On the other hand, puff pastry is more delicate and requires special attention when freezing and reheating. Puff pastry needs sufficient heat to puff up the crust, and if the temperature is too low or the baking time is insufficient, the centre of the pie may remain cold or undercooked. Therefore, it is generally advisable to thaw puff pastry pies before baking to ensure even cooking and a pleasant dining experience.
Additionally, the shape of the pie also plays a role in how well it freezes and cooks. Thinner, wider pies tend to freeze and cook more evenly than taller, chubbier pies. This is because thinner pies allow for better heat distribution, reducing the likelihood of an undercooked centre or an overcooked, burnt crust.
When freezing pot pies, it is recommended to wrap them well in plastic wrap before placing them in the freezer. This helps to protect the pie from freezer burn and extends its shelf life. Some pies may also benefit from being wrapped in aluminium foil for added protection.
In terms of reheating, it is generally recommended to thaw frozen pot pies overnight in the refrigerator before reheating. For flaky crust pies, reheating in an oven at 325-350 degrees Fahrenheit for 15-20 minutes can help recrisp the crust and ensure a pleasant texture. However, it is important to note that the ideal reheating temperature and duration may vary depending on the type of pie and personal preferences.
In summary, when choosing the best type of pastry for freezing pot pies, short crust pastry is a reliable option that tends to hold up well during freezing and reheating. Puff pastry, while delicious, requires more careful handling to ensure optimal results. Additionally, the shape of the pie, proper wrapping, and reheating techniques all contribute to the overall success of freezing and reheating pot pies.
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How to store a pot pie
To store a pot pie, you can either refrigerate it or freeze it. If you plan to eat the pie within a few days, refrigeration is a good option. Place the pie in an airtight container and store it in the fridge, where it will keep for about 3–5 days.
If you want to store the pot pie for longer, freezing is recommended. To freeze a pot pie, wrap it well with plastic wrap, ensuring it is covered to prevent freezer burn. Then, wrap the plastic-wrapped pie in aluminium foil for extra protection. Finally, place the wrapped pie in a freezer bag and store it in the freezer. A well-wrapped frozen pie will keep for up to two months, although some sources say it can last for up to three months.
When you are ready to serve a frozen pie, thaw it overnight in the refrigerator. If the pie has a flaky crust, reheat it in an oven preheated to 325–350 degrees Fahrenheit for about 15–20 minutes. This will warm the pie through and recrisp the crust. After reheating, the pie can sit at room temperature for up to four hours.
Some people prefer to cook pot pies before freezing them, while others freeze the uncooked pie and bake it straight from frozen. If you choose to freeze an uncooked pie, be aware that the cooking time and temperature may need to be adjusted. It is recommended to start with a lower temperature of around 320–355 degrees Fahrenheit and increase it to 425 degrees Fahrenheit towards the end of the baking process to brown the pie.
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Frequently asked questions
It is recommended to cook a frozen pot pie at 350°F for 30 minutes covered in foil, and then for another 35-45 minutes uncovered. However, some sources suggest cooking at 320-355°F for 35-60 minutes.
To reheat a refrigerated or frozen pot pie, place it on a baking sheet in the oven and heat for 25-45 minutes. The goal is to heat the pie through without burning the crust.
It is up to you whether you thaw a frozen pot pie before cooking. It will take longer to cook if it is frozen, but some sources say there is little difference in the quality of the final product.
To freeze a pot pie, wrap it tightly in plastic wrap, then aluminium foil, and place it in the freezer. It should keep for up to two months.
