Chicken pot pie is the quintessential comfort food. With its flaky, buttery crust and a rich, creamy center filled with tender poultry and vibrant vegetables, it is a meal that feels like a warm hug. However, as anyone who has ever tried to eat leftovers knows, the magic of a pot pie can quickly vanish if it is not reheated correctly. A microwave often turns that glorious pastry into a soggy mess, while an improperly timed oven visit can leave the center frozen while the edges burn.
Mastering the art of reviving this classic dish requires a bit of patience and the right technique. Whether you are dealing with a homemade masterpiece, a frozen store-bought pie, or a slice of takeout, this guide will walk you through every method to ensure your second-day meal is just as delicious as the first.
Why Reheating Chicken Pot Pie is a Challenge
The primary difficulty in reheating a chicken pot pie lies in its dual texture. You are essentially trying to manage two very different components: a moisture-heavy filling and a fat-based, delicate crust.
The filling is dense and takes a significant amount of time for heat to penetrate to the very center. Meanwhile, the crust is thin and prone to drying out or burning. If you apply high heat quickly, the crust scorches before the gravy bubbles. If you use a microwave, the steam from the filling gets trapped against the crust, turning it limp and rubbery. To get that “just baked” quality, you need to balance heat distribution with moisture control.
The Gold Standard: Reheating in the Oven
If you want to preserve the integrity of the pastry, the oven is your best friend. It provides dry, circulating heat that helps recrisp the crust while slowly warming the interior.
Preparing the Pie
Before you even turn on the oven, take the pie out of the refrigerator. Let it sit on the counter for about 15 to 20 minutes to take the chill off. Placing a stone-cold pie directly into a hot oven can result in uneven heating.
Step-by-Step Oven Method
- Preheat your oven to 300°F or 325°F. While it might be tempting to crank it up to 400°F to speed things up, a lower temperature prevents the crust from over-browning while the center warms.
- Place the pie on a baking sheet. This makes it easier to handle and catches any stray drips of gravy that might bubble over.
- Cover the edges of the crust with aluminum foil. The edges are the thinnest part and will burn first. You can also cover the entire top loosely with foil if you are worried about the top darkening too much.
- Bake for 15 to 20 minutes. If you are reheating a whole pie rather than a slice, it may take up to 30 minutes.
- Check the internal temperature. The filling should be steaming. If you have a meat thermometer, aim for an internal temperature of 165°F.
- Remove the foil for the last 5 minutes of baking. This allows the crust to regain its signature crunch.
The Quick Fix: Using the Air Fryer
The air fryer has revolutionized leftover culture, and chicken pot pie is no exception. Because an air fryer is essentially a high-powered convection oven, it is incredibly efficient at crisping up dough.
Air Fryer Instructions
- Set your air fryer to 325°F.
- Place the pie or a slice into the fryer basket. If you are reheating a slice, you may want to place it on a small piece of parchment paper or a foil liner to prevent the filling from leaking through the basket holes.
- Heat for 8 to 10 minutes.
- Check for doneness. Because air fryers vary in intensity, start checking at the 7-minute mark. If the top is browning too quickly, place a small piece of foil over the pie.
The air fryer is particularly effective for individual-sized pies, as the air can circulate entirely around the tin or ceramic dish.
The Stovetop Method for Slices
If you only have a single slice of 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 want to focus on keeping the bottom crust crisp.
Stovetop Instructions
- Place a non-stick skillet over medium-low heat.
- Add a tiny amount of butter or a spray of oil to the pan.
- Place the slice of pie in the skillet.
- Cover the pan with a lid. This is the crucial step; the lid traps the heat and creates a mini-oven effect to warm the filling while the bottom of the crust toasts against the pan.
- Heat for 4 to 6 minutes.
- If the filling is still cool but the crust is browning, add a teaspoon of water to the corner of the pan (away from the pie) and quickly replace the lid. The resulting steam will help penetrate the filling without ruining the crust.
The Microwave Shortcut (With a Twist)
Most experts advise against the microwave, but sometimes time is not on your side. If you must use the microwave, there are ways to mitigate the “soggy crust” syndrome.
Microwave Instructions
- Cut the pie into smaller pieces. This increases the surface area and helps it heat more evenly.
- Set the power level to 50%. Using full power will cause the chicken to become rubbery and the crust to become tough.
- Microwave in 1-minute intervals.
- Use the “Toaster Oven Finish.” After the center is warm, pop the pie into a toaster oven for 2 or 3 minutes on a high setting to dry out and crisp the pastry.
Tips for Maintaining Flavor and Texture
Beyond the method of heating, there are a few professional tips that can elevate your reheated chicken pot pie.
Moisture Management
If your pie looks a little dry before it goes into the oven, you can make a small slit in the top crust and pour in a tablespoon of chicken broth or a tiny bit of heavy cream. This will reconstitute the gravy as it heats.
Protecting the Crust
Egg wash isn’t just for the initial bake. If the crust looks dull, a very light brush of melted butter before reheating can help it regain its golden sheen and rich flavor.
Dealing with Frozen Pot Pies
If you are reheating a pie that was frozen after being baked, do not thaw it at room temperature, as this can lead to a soggy bottom. Instead, let it thaw in the refrigerator overnight before following the oven method, or bake it directly from frozen at 350°F for 45 to 60 minutes, keeping it covered with foil for the first two-thirds of the time.
Safety First: Storage and Shelf Life
To ensure your reheated meal is safe to eat, proper storage is key. Once the original pie has cooled, it should be wrapped tightly in plastic wrap or aluminum foil and placed in an airtight container.
Refrigeration:
A chicken pot pie will stay fresh in the fridge for 3 to 5 days.
Freezing:
If you won’t eat it within that window, you can freeze it for up to 2 months.
Reheating Once:
Only reheat the portion you plan to eat. Repeatedly heating and cooling chicken and dairy-based gravies increases the risk of foodborne illness and degrades the texture of the ingredients.
Frequently Asked Questions
Can I reheat a chicken pot pie in its original tin?
If the pie came in a disposable aluminum tin, it is perfectly safe to put that directly into the oven or air fryer. However, never put a metal tin in the microwave. If you are using a microwave, you must transfer the pie to a microwave-safe ceramic or glass dish.
How do I keep the bottom crust from getting soggy?
The best way to prevent a soggy bottom is to use a preheated baking sheet. Placing the pie on a hot metal surface helps the bottom crust start cooking immediately. Additionally, avoid reheating in the microwave, as the steam generated inside the pie settles at the bottom, making the pastry mushy.
What is the ideal internal temperature for a reheated pie?
For food safety, any dish containing meat should be reheated to an internal temperature of 165°F. You can check this by inserting a food thermometer into the center of the pie. If you don’t have a thermometer, insert a metal skewer or a knife into the center for five seconds; if the metal is hot to the touch when removed, the pie is likely ready.
Why does my chicken get chewy when I reheat it?
Chewy or “rubbery” chicken is usually the result of overheating at high temperatures, especially in the microwave. High heat causes the protein fibers in the chicken to contract and squeeze out moisture. To avoid this, use lower temperatures (like 300°F) and the oven method, which heats more gently.
Can I reheat a pot pie that has been sitting out?
Perishable foods like chicken pot pie should not be left at room temperature for more than 2 hours. If the pie has been sitting on the counter longer than that, bacteria can begin to grow, and it is safer to discard it rather than attempt to reheat it.