Tillie Doyle
Chicken pot pies can be cooked in the microwave, with cooking times ranging from 4 to 8 minutes depending on the size of the pie and the power of the microwave. However, it's important to note that not all chicken pot pies are microwave-safe, and some may require a combination of microwave and oven cooking to ensure food safety and achieve the desired level of doneness. The oven temperature should not exceed 400 degrees Fahrenheit. Some people also use the microwave to simply defrost the pie before finishing it in the oven to achieve a golden crust.
| Characteristics | Values |
|---|---|
| Microwave wattage | 1,100 watts |
| Microwave time | 4-8 minutes |
| Oven time | 30-35 minutes |
| Total time | 34-43 minutes |
| Internal temperature | 165°F (74°C) |
| Bowl type | Microwave-safe |
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What You'll Learn
Microwave cooking times for chicken pot pie
Microwaving a chicken pot pie is a convenient way to save time and effort. The cooking time depends on several factors, such as the size of the pie, the power and age of the microwave, and the desired level of doneness. Here is a comprehensive guide to help you navigate the microwave cooking times for chicken pot pies.
Single-serve pies
Single-serve chicken pot pies typically take between 4 and 6 minutes in the microwave. Some sources recommend cooking for 4 minutes on high, while others suggest 5 to 6 minutes. It is important to note that the power of your microwave may affect the cooking time. For example, an 1100-watt microwave may only require 4 minutes, while a lower-powered microwave might need 5 or 6 minutes.
Family-size pies
Family-size chicken pot pies will naturally take longer to cook than their single-serve counterparts. In general, you can expect to microwave these larger pies for 6 to 8 minutes.
Quick-cook options
Certain brands, such as Aunt Ethel's, offer quick-cook options designed for microwave cooking. These pies are typically ready in just 5 minutes, making them a convenient choice for those short on time.
Combining microwave and oven methods
Combining microwave and oven cooking can help you achieve a desirable golden crust while reducing overall cooking time. One technique is to microwave your frozen pot pie for about 4 to 5 minutes to thaw it out, and then transfer it to a preheated oven for 30 to 35 minutes. Alternatively, you can partially microwave the pie for 2 minutes to defrost it and then finish it in an air fryer for 5 to 10 minutes.
Homemade pies
When making a chicken pot pie from scratch, the microwave cooking time will vary depending on the specific steps and ingredients used. For example, one recipe suggests microwaving the filling (vegetables, chicken, and white sauce) for 2 to 3 minutes before assembling and microwaving the entire pie. Another recipe recommends microwaving the filling (cream of chicken soup, cubed chicken, vegetables, salt, and pepper) for 1 minute and then adding the crust before microwaving for an additional 2 minutes to achieve a golden brown finish.
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Oven cooking times for chicken pot pie
Full Oven Cooking:
If you are cooking a frozen pot pie, the traditional cooking time in the oven is between 30 and 60 minutes. However, it is important to follow the instructions on the packaging as cooking times can vary between brands. Preheat your oven to 425 degrees Fahrenheit. While the oven is preheating, prepare your chicken pot pie filling by cooking onions, celery, and butter in a saucepan until soft and translucent. Stir in flour, salt, pepper, garlic powder, bullion paste, and celery seed. Slowly add reserved water and milk, stirring constantly. Simmer over medium-low heat until the mixture thickens. Add chopped cooked chicken and frozen vegetables, and season to taste. Let the filling cool down before pouring it into the pie crust. Assemble the pie by placing the bottom crust in a pie pan, adding the filling, and topping it with the second crust. Seal and crimp the edges of the crust. Bake the pie for 30 to 60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Microwave-to-Oven Method:
This method involves using the microwave to thaw and partially cook the pie before finishing it in the oven. First, place your frozen pot pie in the microwave and cook it for about 4 to 5 minutes. This will help speed up the cooking process by thawing the crust and filling. Then, transfer the pie to a preheated oven and bake for an additional 30 to 35 minutes. This method can reduce the overall cooking time significantly while still achieving a golden crust.
It is important to note that cooking times may vary depending on your oven's calibration, the size of the pie, and the specific recipe you are using. Always refer to the package instructions or recipe guidelines for the most accurate cooking times and temperatures.
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How to make chicken pot pie in a mug
Chicken pot pie in a mug is a quick and easy meal that can be made in the microwave. It's a great way to use up leftover chicken and vegetables. Here is a step-by-step guide on how to make it:
Ingredients:
- 1/2 cup cooked chicken (leftovers or canned work great)
- 1/2 cup mixed vegetables (fresh or frozen)
- 1/2 cup prepared white sauce
- 1/2 cup flour
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons ice-cold water
- Milk or cream
- Chicken stock
- Seasonings (salt, pepper, poultry seasoning, nutmeg)
Instructions:
- Prepare the filling: In a microwave-safe bowl, combine mixed vegetables with just enough water to cover the bottom. Microwave on high for 2-3 minutes, then drain.
- In a separate bowl, mix together flour and salt. Cut in the butter using your fingers until the mixture resembles coarse crumbs.
- Add the cooked chicken, drained vegetables, and white sauce to the bowl, stirring to combine.
- To make the crust: On a floured surface, roll out the dough into a rough rectangle. Fold over one side into the middle, then repeat with the other three sides. Press and roll out again into a rectangle.
- Place the filling in the centre of the dough and wrap it up, pressing the edges to seal.
- Place the pot pie in a mug and microwave on high for 2-3 minutes. The cooking time may vary depending on your microwave's power, so adjust as needed.
- Let the pot pie sit for a minute before serving.
- If you want a golden crust, finish it in the oven: Preheat your oven to 350°F (175°C). Place the pot pie in the oven for 10-15 minutes, or until the crust is golden brown.
- You can also make this recipe in advance and freeze it. When ready to eat, reheat in the microwave for about 2 minutes or until heated through.
Tips:
- Always use a microwave-safe mug or bowl to avoid any safety hazards.
- Leave at least 1/2 inch of space at the top of the mug to prevent bubbling over during cooking.
- If you don't have cream of chicken soup, you can make your own or substitute it with milk or cream.
- Get creative with your vegetables! You can use leftover veggies or frozen ones—carrots, peas, corn, leeks, or potatoes would all work well.
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How to make chicken pot pie with a golden crust
To make a chicken pot pie with a golden crust, you can either cook it in the oven or use a combination of the microwave and oven.
Oven Method:
First, make the filling by cooking the chicken and vegetables in butter in a saucepan. You can season the chicken and simmer it in water until cooked through. Then, add in the vegetables, flour, salt, pepper, bouillon paste, celery seed, and garlic powder. Pour in milk and water and bring to a simmer, stirring until thickened. Next, stir in the chopped cooked chicken and frozen vegetables.
Roll out your pie dough into a 12-inch circle and place it in a pie dish. Pour the filling into the bottom pie crust, then cover with the top crust. Seal and crimp the edges, and don't forget to add small slits in the top crust to allow steam to escape. For an extra golden sheen, brush the crust with an egg wash made by whisking 1 egg with 1 tablespoon of milk.
Bake at 425°F (218°C) for 30-40 minutes, or until the top crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover it with foil.
Microwave and Oven Combination Method:
You can use the microwave to jumpstart the cooking process and then finish the pie in the oven for a golden crust. Place the frozen pot pie in the microwave and cook for about 4-5 minutes to thaw it out. Then, transfer the pie to a preheated oven and bake at 350°F (191°C) for 30-35 minutes, or until the crust is golden brown.
Tips:
- Use a glass or metal pie dish for the best crust, as ceramic dishes may bake unevenly.
- If using frozen vegetables, thaw them quickly by placing them in a strainer and running under cool water.
- You can make the filling and pie crust a day in advance and store them separately in the fridge.
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How to prevent a soggy crust when cooking chicken pot pie in the microwave
Cooking chicken pot pie in the microwave is a convenient option when you're short on time. However, it can be tricky to get the crust just right, as microwaves have a tendency to make it soggy. Here are some tips to prevent that from happening:
Use a Microwave-Safe Crisper Pan: Place your pot pie on a microwave-safe crisper pan. These specialized trays are designed to prevent soggy bottoms and improve the overall texture of your crust. They provide a barrier between the moisture of the filling and the crust, ensuring that your crust stays nice and crisp.
Thaw in the Microwave, Bake in the Oven: If you're making a frozen pot pie, you can use your microwave to speed up the cooking process. Start by microwaving your pie for about 4 to 6 minutes to thaw it out. Then, transfer it to a preheated oven and bake for 30 to 35 minutes. This combination cooking method ensures that your filling is cooked through, and your crust is golden and flaky.
Blind Baking: Blind baking is a technique where you pre-bake the crust before adding the filling. This helps set and crisp up the crust before it comes into contact with any wet ingredients. You can fully blind bake the crust if you're adding a cooked filling, or partially bake it if you're using an uncooked filling. This method may be more suitable for oven baking, but it can be adapted for the microwave by pre-baking the crust separately on a microwave-safe dish before adding the filling.
Quick-Cook Options: Opt for quick-cooking pot pie options like Aunt Ethel's, which are specifically designed for microwave cooking and take only 5 minutes. These pies are crafted to ensure that the crust stays flaky and golden, even when cooked in the microwave.
Reheating for Crispness: If you're reheating a refrigerated pot pie, proper reheating can help restore some crispness to the crust. Place the covered dish in the microwave and heat it on full power for 2 to 3 minutes, stirring halfway through to ensure even heating.
By following these tips, you can enjoy a delicious chicken pot pie with a crisp crust, all prepared conveniently in your microwave!
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Frequently asked questions
It depends on the size of the pie and the wattage of your microwave. Single-serve pot pies typically take 4-6 minutes, while family-size pies can take 6-8 minutes. Quick-cook options like Aunt Ethel's are designed for 5-minute microwave cooking. Always check the packaging, as cooking times can vary between brands.
Place your pot pie on a microwave-safe crisper pan. You can also wet a paper towel and wrap the entire pie with it—the towel will heat up and directly heat the pie's surface. Microwave on high for 4-6 minutes, checking occasionally to ensure the crust is fully cooked.
Yes, you can use the microwave to jumpstart the cooking process and then finish the pie in the oven. Start by microwaving your frozen pot pie for about 4-5 minutes to thaw out the crust and filling. Then, transfer your pie to a preheated oven and bake for 30-35 minutes.
