Emilie Meyer
Chicken pot pie is a classic comfort food, perfect for cold winter nights. It is typically cooked at 350°F for 20 to 40 minutes, but the cooking time can vary depending on the type of pastry used for the crust and whether the pie is baked from frozen. For a shortcrust pastry, it is recommended to start with a low temperature to ensure the middle gets up to temperature, and then increase the heat to brown the crust. On the other hand, puff pastry requires more heat to ensure the crust puffs up before setting.
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F |
| Baking time | 20-40 minutes |
| Filling | Chicken, vegetables, butter, milk, flour, salt, pepper, bouillon paste, celery seed, garlic powder |
| Top crust | Shiny, brushed with whisked egg |
| Holes in the crust | 2-3 |
| Foil | Cover crust edges |
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What You'll Learn
Bake for 30 minutes
To cook a chicken pot pie at 350°F, preheat the oven to 350°F. Cut the chicken breast into 0.5-inch pieces and season with salt and pepper. Heat a deep skillet or Dutch oven over medium heat and add cooking oil. Add the chicken and cook until done. Remove the chicken from the skillet. While the chicken is cooking, dice an onion. Add the onion and butter to the skillet and sauté until softened. Sprinkle flour over the onions and continue cooking for two minutes. Add the chicken broth and milk to the skillet and whisk to combine. Let the mixture come to a simmer and thicken into a gravy. Put the chicken back into the skillet with thyme, sage, salt, and pepper.
Pour the filling into the bottom pie crust in a pan and cover with the top crust. Prick a few holes in the crust and bake at 350°F for 30 minutes. Check on the pie and if it is getting too brown, cover loosely with foil.
If you are baking from frozen, wrap the pie and cook for 25 minutes, then unwrap and cook until the crust is brown and the filling is bubbling out, usually another 20 minutes at 350°F. If the crust starts browning too quickly, cover it with foil.
For a shiny crust, brush the crust with whisked egg before putting it in the oven.
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Cover crust edges
Covering the crust edges of a chicken pot pie is important to prevent them from burning. The crust edges are thinner and more susceptible to burning compared to the centre of the pie. Covering the edges allows the centre of the pie to continue baking and brown without the edges getting too dark or burning. This technique is suitable for all types of pies, including fruit pies, meat pies, frozen pies, fresh pies, homemade pies, and store-bought pies.
To cover the crust edges effectively, you can use aluminium foil or a pie crust shield. First, bake the pie uncovered for about 15 minutes to let the crust take on some colour. Then, remove the pie from the oven and cover the edges of the crust with foil or the pie crust shield. Make sure that only the edges are covered, leaving the centre of the crust exposed.
If you're using foil, it's recommended to use a strip of foil long enough to wrap around the circumference of the pie. You may need more than one strip, especially for larger pies. Place the pointed tip of the foil at the centre of the pie and cut the foil along the pie's round shape, about one inch larger than the pie's diameter. Then, cut out the inside of the foil cover by estimating a line about one inch smaller than the pie's diameter. This will ensure that only the thin edge crust is covered.
After covering the edges, return the pie to the oven and continue baking. For a chicken pot pie baked at 350°F, the total baking time is about an hour. However, it's important to monitor the pie and adjust the baking time as needed to ensure that the crust is evenly browned and the filling is cooked through.
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Blind bake for 20-25 minutes
Blind baking is a technique used to pre-bake a pie crust before filling it. This helps to ensure that the crust is cooked thoroughly and does not become soggy from the filling. When blind baking, the pie crust is typically lined with parchment paper or foil and filled with pie weights, dried beans, or rice to help it hold its shape.
To blind bake a chicken pot pie crust at 350°F, preheat your oven to the desired temperature. Roll out your pie dough to the desired size and place it into your chosen baking dish. Trim any excess dough from the edges and line the dough with parchment paper or foil. Fill the lined dough with pie weights, dried beans, or rice, ensuring that the weights are distributed evenly across the entire surface.
Place the baking dish in the preheated oven and bake for 20-25 minutes. This timing ensures that the crust is partially baked and sets its shape before adding the filling. Once the blind baking is complete, remove the baking dish from the oven and carefully take out the pie weights and lining. At this point, you can proceed to fill your pie crust with your prepared chicken pot pie filling.
It is important to note that blind baking times may vary slightly depending on the size and thickness of your crust, as well as the specific oven and environmental conditions. Therefore, it is always a good idea to keep an eye on your crust during the blind baking process to ensure it doesn't over-brown or burn. Adjust the baking time as needed to achieve the desired level of doneness for your crust.
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Bake at 425°F for 30-35 minutes
To cook a chicken pot pie, preheat your oven to 425°F. While the oven is preheating, you can prepare the pie by poking a few holes in the top crust. This will help ensure that the filling heats up evenly and doesn't get too hot. You can also wrap the edge of the crust in foil to prevent it from burning.
Once the oven is preheated, place the chicken pot pie inside and bake for 30-35 minutes. Keep an eye on the pie during this time, as you may need to adjust the cooking time depending on your oven and the size of your pie. If the top starts to get too brown, you can loosely tent a piece of foil over it to prevent it from burning.
The pie is done when the top is golden brown and the filling is bubbly. This usually takes around 30-35 minutes at 425°F, but it's important to keep an eye on it to ensure it doesn't burn. If you're using a frozen pie, it may take a few minutes longer to cook through.
Let the pie cool slightly before serving. This will allow the filling to thicken and makes it easier to handle. Enjoy your delicious, homemade chicken pot pie!
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Bake covered with foil
Baking a chicken pot pie covered with foil is a great way to prevent the crust from burning or browning too quickly. Here is a step-by-step guide to achieving the perfect chicken pot pie, baked at 350°F and covered with foil:
Prepare the Filling and Crust
Start by preparing the filling for your chicken pot pie. This typically involves cooking vegetables such as onions, celery, and carrots in butter, and then adding flour, seasonings, and liquid to create a thick sauce. You will also need cooked chicken, which you can chop into bite-sized pieces and add to the filling. For a homemade crust, you can follow a recipe or use store-bought pie dough. It is recommended to chill the dough before rolling it out.
Assemble the Pie
Line your baking dish with the dough, trimming any excess. Fill the crust with the chicken and vegetable mixture. Roll out the top crust and cut it to fit the baking dish, leaving about an inch of overhang. You can brush the crust with an egg wash for a shiny, golden finish.
Baking Instructions
Preheat your oven to 350°F. Before placing the pie in the oven, cover the crust edges with foil to prevent burning. This is especially important if you are using a store-bought crust, as these tend to burn more easily. Place the pie in the oven and bake for 25-30 minutes. Keep an eye on the pie, and if the crust starts to brown too quickly, loosely tent a piece of foil over the pie to protect it.
Final Steps
The chicken pot pie is ready when the filling is bubbly and the crust is golden brown. Remove the foil for the last 10 minutes of baking to allow the crust to brown evenly. Let the pie cool slightly before serving. Enjoy your delicious, homemade chicken pot pie!
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Frequently asked questions
It is recommended to cook a chicken pot pie for 30 minutes at 350 Fahrenheit.
It is recommended to cook chicken pot pies at 350 Fahrenheit or 425 Fahrenheit.
It is recommended to cook a chicken pot pie for 20-25 minutes at 425 Fahrenheit.
