Chicken pot pie is the ultimate comfort food. With its flaky, buttery crust and a rich, creamy interior filled with tender chicken and vegetables, it is a meal that warms the soul. However, as anyone who has ever tried to eat leftovers knows, reheating this specific dish can be a challenge. If you use the wrong method, you end up with a sad, soggy crust and a center that is still icy cold.
The secret to a successful reheat lies in balancing the moisture of the filling with the crispness of the pastry. Whether you are dealing with a homemade masterpiece or a store-bought favorite, mastering the art of the reheat ensures that your second meal is just as satisfying as the first.
Why Reheating Chicken Pot Pie is Tricky
The primary difficulty with reheating chicken pot pie is the structural difference between its components. The crust is high in fat and meant to be dry and crisp, while the filling is essentially a thick gravy. When stored in the refrigerator, the crust begins to absorb moisture from the filling, leading to the dreaded sogginess.
Furthermore, the thickness of the pie means that the heat has a long way to travel to reach the center. If you blast it with high heat, the outside burns before the inside gets warm. If you use low heat for too long without protection, the crust dries out and becomes hard rather than flaky.
The Best Method: Reheating in the Oven
The oven is widely considered the gold standard for reheating chicken pot pie. It is the only method that can truly restore the original texture of the crust while evenly heating the dense filling. While it takes the longest, the results are worth the wait.
Preparing the Pie for the Oven
Before you begin, take the pie out of the refrigerator and let it sit on the counter for about 10 to 15 minutes. This takes the chill off and helps the pie heat more evenly. Preheat your oven to 325 degrees Fahrenheit. While many people are tempted to go higher to speed up the process, a lower temperature prevents the crust from over-browning while the center reaches the proper internal temperature.
Protecting the Crust
To keep the edges of your crust from burning, you should loosely cover the pie with aluminum foil. You can either cover the entire top or just the edges if they are already quite dark. Placing the pie on a baking sheet is also a smart move; it makes it easier to slide in and out of the oven and catches any potential drips from the filling.
Timing and Temperature
Place the pie in the oven and bake for approximately 15 to 20 minutes for a single slice, or 30 to 40 minutes for a whole pie. To ensure the crust gets that signature crunch back, remove the foil during the last 5 to 10 minutes of heating. You are looking for an internal temperature of 165 degrees Fahrenheit to ensure food safety and a piping hot meal.
The Air Fryer Method for Maximum Crunch
If you have an air fryer, you possess a powerful tool for reheating leftovers. Because an air fryer is essentially a high-powered convection oven, it excels at making things crispy. This is an excellent middle ground between the slow oven method and the fast microwave method.
Setting Up the Air Fryer
Set your air fryer to 300 degrees Fahrenheit. Because the fan moves hot air so quickly, you don’t need a high temperature. If the air fryer is too hot, the top will char before the gravy melts.
Execution
Place the chicken pot pie (or a slice) into the air fryer basket. If you are reheating a slice, you may want to place it on a small piece of parchment paper to prevent the filling from leaking through the vents. Heat for about 8 to 10 minutes. Check the pie halfway through to ensure the top isn’t getting too dark. If it is, you can place a small piece of foil over the top, though you must secure it so it doesn’t fly into the heating element.
Using the Stovetop for Individual Slices
If you only have a single slice of pie and don’t want to wait for the oven to preheat, the stovetop is a surprisingly effective alternative. This method works best if the pie has a bottom crust, as it allows you to crisp up the base.
Pan Reheating Steps
Place a non-stick skillet over medium-low heat. Add a tiny amount of butter or oil to the pan. Place the slice of chicken pot pie into the skillet. To ensure the filling gets hot, add a few drops of water to the side of the pan (not on the pie) and immediately cover the skillet with a lid. The steam will heat the filling while the direct contact with the pan crisps the bottom crust.
After about 4 to 5 minutes, remove the lid and let the slice sit for another minute to allow any residual moisture on the crust to evaporate. This method provides a quick, delicious result for a solo lunch.
The Microwave Method: Use with Caution
Most people turn to the microwave for convenience, but it is generally the least recommended method for chicken pot pie. Microwaves work by vibrating water molecules, which often results in a “steamed” crust that turns gummy and soft. However, if you are at the office or in a rush, there are ways to minimize the damage.
The Microwave Hack
To prevent the crust from becoming a total loss, set your microwave to 50 percent power. Heating the pie at full power will almost certainly result in a rubbery texture. Heat the pie in 1 minute intervals.
Another trick is to place a microwave-safe glass of water in the corner of the microwave. This helps absorb some of the intense energy and provides a bit of moisture to keep the chicken from becoming tough, though it won’t help the crust stay crispy. If you have the option, microwave the pie until the filling is warm, then finish it under a broiler for 1 to 2 minutes to crisp the top.
How to Store Leftover Chicken Pot Pie
The quality of your reheated pie depends heavily on how it was stored. You should never leave chicken pot pie at room temperature for more than two hours. Once the pie has cooled slightly, cover it tightly with plastic wrap or aluminum foil.
For the best results, if you know you aren’t going to eat the whole pie, slice it before refrigerating. Storing individual slices in airtight containers prevents the filling from migrating and soaking into the crust of the other sections. Chicken pot pie will typically stay fresh in the refrigerator for 3 to 5 days.
Reheating Frozen Chicken Pot Pie
If you are reheating a pie that has been frozen, the rules change slightly. It is always best to thaw the pie in the refrigerator overnight before reheating. This allows the heat to penetrate the center much more efficiently.
If you must reheat from frozen, use the oven method and expect the time to double. Start with the pie covered in foil at 350 degrees Fahrenheit for about 45 minutes, then remove the foil and continue baking until the center is hot. Avoid microwaving a frozen pot pie, as the temperature disparity between the edges and the center will be extreme.
Pro Tips for the Best Experience
Regardless of the method you choose, there are a few professional tips that can elevate your leftovers.
-
First, always let the pie rest for 2 to 3 minutes after reheating. This allows the internal juices to settle and prevents the filling from running out like soup when you cut into it.
-
Second, if the crust looks a bit dull after reheating, you can lightly brush the top with a small amount of melted butter. This adds a bit of shine and a fresh buttery flavor that mimics a freshly baked pie.
-
Finally, remember that chicken can dry out quickly. If you find your filling is too thick or dry after the first day, you can carefully lift a portion of the crust and spoon in a tablespoon of chicken broth or heavy cream before reheating. This rehydrates the interior and restores that luxurious mouthfeel.
FAQs
Can I reheat chicken pot pie in a toaster oven?
Yes, a toaster oven is an excellent choice for reheating a single slice or a small individual pie. Use the same directions as a standard oven, setting the temperature to 325 degrees Fahrenheit. Because the heating elements are closer to the food in a toaster oven, keep a close eye on the crust to ensure it doesn’t burn, and use foil if necessary.
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 meat and dairy, the risk of bacterial growth increases. Additionally, the quality of the crust and the texture of the chicken will degrade significantly with each subsequent reheat, eventually becoming mushy and unappetizing.
Is it safe to reheat a pie with a metal tin in the air fryer?
Most store-bought individual pot pies come in aluminum tins. These are generally safe for use in an air fryer, as long as the tin does not touch the heating elements or the sides of the air fryer. However, always check the manufacturer’s instructions for your specific air fryer model to be certain.
How do I know if the chicken pot pie has gone bad?
Before reheating, check the pie for any off-smells or visible mold. If the crust feels excessively slimy or if the gravy has developed a sour odor, discard it immediately. When in doubt, follow the “four-day rule“: if it has been in the fridge longer than four days, it is best to play it safe and throw it away.
Why did my crust turn hard instead of flaky when reheating?
A hard, tooth-shattering crust usually happens when the pie is reheated for too long at a low temperature without any cover, causing the fats and moisture to completely evaporate. To prevent this, ensure you are using the foil-tenting method and avoid over-baking the pie once the internal temperature has reached 165 degrees Fahrenheit.