Tillie Doyle
Chicken pot pie is a delicious comfort food, but getting the timing right can be tricky. If you're using a premade or pre-cooked pie, you'll want to reheat it without burning the crust or drying out the filling. The best method seems to be a combination of microwave and oven/air fryer. First, zap your pie in the microwave for a short time, then transfer it to the oven or air fryer to finish cooking. This way, you can avoid overcooking the crust while ensuring the filling is hot and bubbly. Aim for an oven temperature of around 350 degrees Fahrenheit and adjust the time depending on your pie's size and your oven's power. Remember to cover the crust edges if they start to brown too much, and always check that your filling is piping hot before serving. Enjoy your perfectly cooked chicken pot pie!
How long to cook a pre-cooked chicken pot pie
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F |
| Baking time | 30 minutes |
| Crust preparation | Leave crust at room temperature for 15 minutes |
| Crust protection | Cover crust edges with aluminum foil to prevent burning |
| Filling preparation | Cook onions and celery in butter, add flour, salt, pepper, bouillon paste, celery seed, and garlic powder. Then, add milk and water and stir until thickened. Finally, add cooked chicken and frozen vegetables |
| Filling consistency | Thick |
| Filling temperature | Not hot when poured into the pie crust |
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What You'll Learn
Oven temperature: 425°F/350°F for 30 minutes
If you're cooking a pre-cooked chicken pot pie, you should lower the oven temperature to 350°F and bake for 30 minutes. This is a standard casserole warm-up temperature. You should cover the crust edges with foil if they start to burn.
If your chicken pot pie is not pre-cooked, you should bake it at 425°F for 30-35 minutes. Check on the pie regularly, and if it's getting too brown, cover it with foil. The pie is done when the crust is golden brown and the filling is bubbly.
If you're using a microwave oven, you should cook the pie for a couple of minutes and then move it to a full-size oven. Make sure the oven rack is in the middle or upper-middle position.
If you're baking a pasty (hand pie), you should preheat the oven to 425°F, bake for 20 minutes, then turn the oven down to 350°F and bake for another 15-20 minutes, or until the crust is golden brown.
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Microwave then air fryer
Cooking a pre-cooked chicken pot pie in the microwave and then the air fryer is a great way to enjoy a quick and easy meal. Here is a step-by-step guide on how to do it:
Step 1: Microwave the Pie
Start by placing your frozen chicken pot pie in the microwave. Depending on the size of your pie and microwave, cook it for around 5 to 7.5 minutes. This will ensure that the filling is heated through and will also depend on your personal preference for the texture of the crust. Some prefer a softer crust, while others may want to avoid a mushy texture.
Step 2: Prepare the Air Fryer
While the pie is in the microwave, preheat your air fryer to 350°F to 380°F (190°C). The exact temperature may vary slightly depending on your air fryer model and personal preference for crust doneness.
Step 3: Transfer to Air Fryer
Once the microwave time is up, carefully remove the pie from the microwave. If desired, cover the edges of the crust with aluminium foil to prevent burning. Then, place the pie in the centre of the air fryer basket.
Step 4: Air Fry the Pie
Cook the pie in the air fryer for around 2 to 5 minutes for a small pie, and up to 40 minutes for a larger pie. The cooking time will depend on the size of your pie and the desired doneness of the crust. Keep an eye on it to avoid overcooking or burning.
Step 5: Rest and Serve
Once the desired level of doneness is achieved, remove the pie from the air fryer and let it rest for at least 5 minutes. This will allow the filling to cool slightly and thicken, ensuring a mess-free serving experience. After resting, your chicken pot pie is ready to be enjoyed!
Please note that cooking times may vary based on the size and power of your microwave and air fryer, so it's important to keep an eye on your pie during the cooking process to avoid overcooking or burning.
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Tent with foil to prevent burning
To cook a pre-cooked chicken pot pie, it is generally recommended to reheat it in the oven at 350 degrees Fahrenheit for 30 minutes. However, it is important to cover the crust edges with foil to prevent them from burning. This technique is known as "tenting with foil" and is often used to shield the edges of pies from direct heat, preventing over-browning or burning while allowing the center to cook thoroughly.
Tenting with foil involves wrapping the pie with aluminum foil to create a loosely enclosed space before baking. This helps to retain moisture within the pie, preventing it from drying out and ensuring even cooking. For a chicken pot pie, you can tear off a square of foil about one inch larger than the diameter of your pie. Gently place the foil over the pie, covering the crust edges, and crimp the edges of the foil around the dish to secure it. This will protect the crust from burning while allowing the center to reach the desired internal temperature.
It is important to note that the foil should not be wrapped too tightly, as it still needs to allow heat to circulate around the pie. Additionally, if your pie dish is made of shiny metal or disposable foil, the heat reflection may cause the bottom crust to become soggy. In this case, it is recommended to place the pie dish on a baking sheet before putting it in the oven.
By tenting your chicken pot pie with foil, you can ensure that it reheats evenly and maintains its moisture, resulting in a delicious and perfectly cooked meal. This technique can be applied to various dishes, including casseroles, roasts, and other types of pies, to prevent over-browning and burning while cooking or reheating.
Remember to always follow the specific instructions provided with your pre-cooked chicken pot pie, as cooking times and temperatures may vary slightly. Enjoy your delicious and perfectly heated pie!
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Filling prep: Cook onions, celery, butter, flour, seasonings
Filling prep is a crucial step in making a delicious chicken pot pie. Here's a detailed guide to cooking the onions, celery, butter, flour, and seasonings to perfection:
Cook the Aromatic Base:
In a saucepan, melt some butter over medium heat. Add chopped onions and celery, and cook until they become soft and translucent. This usually takes around 5 to 7 minutes. Cooking these vegetables in butter first adds flavour to your base and forms the aromatic foundation of your filling.
Make the Roux:
To the softened onions and celery, add flour and stir well to create a roux. Continue cooking this mixture for a few minutes to cook the flour and remove the raw flour taste. A common tip is to cook the roux to your desired colour before adding other ingredients, as vegetables can stop the browning process.
Add Seasonings:
Now it's time to season your filling. Add salt, pepper, garlic powder, celery seed, and bouillon paste to taste. These seasonings enhance the flavour and add depth to your pot pie. Adjust the amounts to suit your preference for spiciness and savouriness.
Incorporate Liquids:
Slowly stir in the reserved water from cooking the chicken, along with milk. The water adds flavour from the cooked chicken, while milk enriches the sauce and gives it a creamy texture. Continue stirring and simmer over medium-low heat until the mixture thickens. Taste your filling at this stage and adjust seasoning if needed.
By following these steps, you've created a delicious and flavourful base for your chicken pot pie filling. The combination of cooked vegetables, seasoned roux, and creamy sauce will make your pot pie a surefire hit!
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Crust prep: Allow to come to room temperature
When making a chicken pot pie, it is important to let the crust come to room temperature before baking. This is because a chilled crust can be fairly crumbly and less smooth, making it harder to roll out and resulting in a less polished appearance. A non-chilled crust may brown more quickly and the final product will likely be tougher, heavier, and more doughy. It will also have a more intense buttery flavor.
On the other hand, a chilled crust is crispier and flakier, making it more difficult to cut through. It is better suited for subtle fillings like fruit or mousse.
To bring your crust to room temperature, simply remove the outer package and place it on your counter for around 15 minutes. This will ensure that your crust softens and is easier to work with. If left at room temperature for too long, the crust may become sticky and difficult to handle, so it is important to keep an eye on it.
Once your crust is at room temperature, you can proceed with assembling your chicken pot pie. Roll out the bottom pie crust and place it in a pie pan. Add your cooled chicken pot pie filling, which you can prepare in advance and store in the refrigerator. Then, roll out the second pie crust and place it over the filling. Seal and crimp the edges of the two crusts together. Don't forget to make a few slits in the top crust to allow steam to escape during baking.
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Frequently asked questions
Around 30 minutes in an oven preheated to 425°F. You'll know it's ready when the pastry is golden brown and the filling is bubbling.
350°F.
It can be stored in the fridge for up to five days.
You can reheat it in the oven or in the microwave in short bursts.
