Chicken pot pie is the quintessential comfort food. With its flaky, buttery crust and a heart-warming center filled with tender chicken, peas, carrots, and a rich gravy, it is a meal that feels like a hug in a bowl. However, the true challenge arises the next day. We have all been there: you reheat a leftover slice only to find the crust has turned into a soggy mess while the filling remains ice-cold in the center. Knowing how to heat up chicken pot pie properly is the difference between a sad, rubbery lunch and a meal that tastes like it was just pulled fresh from the oven.
Whether you are dealing with a frozen pie, a refrigerated leftover, or a small individual tart, the method you choose matters. In this comprehensive guide, we will explore every technique available—from the gold standard of the oven to the quick-fix microwave—to ensure your pastry stays crisp and your filling stays creamy.
The Gold Standard: Using the Conventional Oven
If you have the time, the oven is hands-down the best way to reheat chicken pot pie. The dry, circulating heat is essential for reviving the fat in the pastry, which is what gives it that signature crunch.
To begin, you should preheat your oven to 325 degrees Fahrenheit. While many people are tempted to crank the heat up to 400 degrees Fahrenheit to speed things up, a lower temperature is actually better for leftovers. It allows the dense interior to warm through thoroughly without burning the delicate edges of the crust.
Place your pie on a baking sheet. If you are heating a slice rather than a whole pie, you might want to wrap the edges of the crust in a bit of aluminum foil. This “shielding” technique prevents the thin edges from over-browning while the thicker center catches up. Bake the pie for about 15 to 20 minutes. If it is a whole, large pie, it may take up to 30 minutes. You are looking for a bubbly filling and a crust that feels firm to the touch.
The Modern Efficient Choice: The Air Fryer
The air fryer has revolutionized the way we handle leftovers, and chicken pot pie is no exception. Because an air fryer is essentially a high-powered convection oven, it excels at making things crispy.
Set your air fryer to 300 degrees Fahrenheit. Because the heating element is so close to the food, you don’t need the high temperatures you would use in a standard oven. Place the pot pie in the basket—if it is already in a foil tin, you can leave it in there. Heat it for about 8 to 10 minutes.
The air fryer is particularly great because it moves air around the bottom of the pie as well, helping to mitigate the “soggy bottom” syndrome that often plagues refrigerated leftovers. Check it halfway through to ensure the top isn’t getting too dark. If it is, simply lay a small piece of foil over the top.
The Quick Fix: The Microwave Method
We have all had those days where we only have five minutes for lunch. While the microwave is notorious for making bread and pastry soft and chewy, you can minimize the damage with a few clever tricks.
First, never heat a pot pie on high power for a long duration. This causes the steam to build up rapidly, which is what destroys the crust. Instead, set your microwave to 50 percent power. This slower heating process allows the heat to distribute more evenly.
To help keep the crust as decent as possible, you can place a paper towel over the top to absorb excess steam. Microwave in 1-minute intervals, checking the temperature of the center with a fork or a thermometer. Once the filling is hot, if you have an extra two minutes, you can pop the pie into a toaster oven for a quick “flash” heat to crisp up the top.
The Stovetop Technique: Best for Slices
If you are reheating a single slice of chicken pot pie and don’t want to wait for the oven to preheat, the stovetop is a surprisingly effective alternative. This method works best if you use a heavy-bottomed skillet, such as cast iron.
Place the skillet over medium-low heat. Add a tiny bit of butter or a light spray of oil to the pan. Place the slice of pie in the pan and cover it with a lid. The lid is crucial here; it creates a small steam chamber that heats the filling, while the direct heat from the pan crisps up the bottom crust. Heat for about 4 to 5 minutes. This won’t do much for the top crust, but it creates a fantastic, crunchy base that provides a great texture contrast to the creamy filling.
How to Heat Up Chicken Pot Pie from Frozen
Heating a frozen chicken pot pie requires a bit more patience. If you have a commercially frozen pie (like Marie Callender’s or Banquet), always follow the package instructions first. However, if you are heating a homemade frozen pie, the oven is your only real friend.
Do not thaw the pie before heating. Thawing can lead to a soggy crust as the ice crystals melt into the flour. Instead, bake it straight from the freezer. Preheat your oven to 375 degrees Fahrenheit. Cover the entire pie loosely with foil and bake for 30 minutes. After 30 minutes, remove the foil and turn the oven down to 350 degrees Fahrenheit. Continue baking for another 30 to 45 minutes.
Baking from frozen takes time because you have to move through the phase change of the frozen center. Using a kitchen thermometer is highly recommended here; you want the internal temperature to reach 165 degrees Fahrenheit to ensure it is safe and piping hot.
Tips for Maintaining Crust Integrity
The biggest complaint people have when learning how to heat up chicken pot pie is the loss of texture. Here are a few expert tips to keep that pastry perfect:
- Avoid the Fridge if Possible: If you know you are going to eat the pie within a few hours, keeping it at a safe room temperature (for no more than two hours) prevents the crust from absorbing the moisture of the filling in the cold fridge.
- The Foil Ring: If you notice the edges of your pie are getting too dark but the center is still cold, cut a circle out of the middle of a piece of aluminum foil. Lay the “ring” over the edges of the pie. This protects the thin pastry while letting the heat hit the center directly.
- Don’t Over-Microwave: If you must use the microwave, stop as soon as the filling is warm. Every second past that point makes the crust tougher.
Safety and Storage
Before you even get to the reheating stage, proper storage is key. Once your original pie has cooled down, wrap it tightly in plastic wrap or aluminum foil. You want to minimize the air contact, which can dry out the chicken and make the gravy disappear.
Leftover chicken pot pie stays good in the refrigerator for about 3 to 4 days. If you don’t think you will finish it by then, it is better to freeze it. When freezing leftovers, it is often easier to cut the pie into individual portions first. This allows you to reheat only what you need, reducing waste and ensuring a more even reheat.
Frequently Asked Questions
What is the best temperature to reheat chicken pot pie in the oven?
The ideal temperature is 325 degrees Fahrenheit. This moderate heat is high enough to crisp the pastry but low enough to ensure the dense chicken and vegetable filling heats through without the crust burning. If you are in a rush, you can go up to 350 degrees Fahrenheit, but you should keep a close eye on the browning of the crust.
Can I reheat chicken pot pie in a toaster oven?
Yes, a toaster oven is actually excellent for reheating individual slices or small pot pies. It functions just like a regular oven but reaches temperature much faster. Use the same setting of 325 degrees Fahrenheit and place the pie on the middle rack to avoid being too close to the heating elements.
How do I stop the bottom of the pot pie from getting soggy?
To prevent a soggy bottom, reheat the pie on a preheated baking sheet or a pizza stone. The direct contact with a hot surface helps to crisp the bottom crust immediately. Additionally, avoid using the microwave, as it traps steam between the pie and the plate, which is the primary cause of sogginess.
How many times can I reheat chicken pot pie?
It is safest to reheat chicken pot pie only once. Every time you heat and cool poultry and cream-based sauces, you increase the risk of bacterial growth and degrade the quality of the food. If you have a large pie, only reheat the specific portion you plan to eat.
How do I know when the chicken pot pie is fully reheated?
The most reliable way is to use a food thermometer to ensure the center has reached 165 degrees Fahrenheit. If you don’t have a thermometer, insert a metal skewer or a thin knife into the center for five seconds, then touch it to your wrist. It should feel uncomfortably hot. You should also see the gravy bubbling slightly at the edges or through the steam vents in the crust.