Chicken pot pie is the quintessential comfort food. Whether it’s a homemade masterpiece or a beloved store-bought staple, there is something deeply satisfying about breaking through a golden, buttery crust to find a steaming center of savory gravy, tender chicken, and vibrant vegetables. However, anyone who has tried to enjoy leftovers knows the struggle: the microwave often turns that glorious pastry into a gummy, soggy mess, while the oven can sometimes dry out the filling before the center even gets warm.
Learning how to warm up chicken pot pie properly is an art form that preserves the integrity of both the crust and the filling. If you want to relive that first-bite magic, you need a strategy tailored to your specific equipment and the amount of time you have.
The Gold Standard: Reheating in the Oven
If you have 20 minutes to spare, the oven is hands-down the best way to reheat a chicken pot pie. The dry, circulating heat mimics the original baking process, ensuring the crust crisps up while the interior reaches a safe, delicious temperature.
Step-by-Step Oven Method
- Preheat your oven: Set your oven to 300°F or 325°F. You want a low to medium heat. If the oven is too hot (like 400°F), the outside of the crust will burn or become excessively hard before the dense interior of the pie is heated through.
- Prepare the pie: Place the leftover pie or individual slices on a baking sheet. If you are reheating a whole pie that is already in a tin or glass dish, you can leave it in the original container.
- Protect the crust: This is the most important step. Cover the edges of the pie—or the entire top—loosely with aluminum foil. This prevents the pastry from over-browning while the heat penetrates the center.
- The heating process: Bake for about 15 to 20 minutes. If you are reheating a large, deep-dish pie, it may take up to 30 minutes.
- The final crisp: During the last 5 minutes of heating, remove the foil. This allows the top of the crust to regain its signature crunch and golden sheen.
- Check the temperature: The internal temperature should reach 165°F to ensure it is food-safe and piping hot.
The Quick Fix: Using the Microwave Wisely
Most people shy away from the microwave because it tends to steam the crust rather than bake it. However, if you are at the office or in a major rush, you can still get decent results by following a specific technique.
How to Prevent a Soggy Microwave Crust
The trick to microwaving chicken pot pie is to avoid the “high” setting for the entire duration. Instead, use a combination of power levels.
First, cut the pie into smaller portions. This allows the waves to reach the center faster without needing to nuking the edges into oblivion. Place a slice on a microwave-safe plate. Set your microwave to 50% power and heat in 1-minute intervals. Heating at a lower power level gives the heat time to conduct through the thick gravy without boiling the liquid so fast that it turns the crust into a sponge.
To help keep the bottom from getting too mushy, you can place a paper towel under the slice to absorb any excess moisture that pools on the plate.
The Hybrid Approach: Microwave then Toaster Oven
If you want the speed of a microwave but the texture of an oven, the hybrid method is your best friend. This is the secret weapon for leftover enthusiasts.
Start by placing your slice of pot pie in the microwave for about 1 minute on medium power. This “pre-heats” the cold filling. Immediately transfer the slice to a toaster oven set to 350°F. Bake it for 5 to 8 minutes. The microwave does the heavy lifting for the interior, while the toaster oven quickly crisps the pastry. This method cuts the total time in half compared to a standard oven while delivering nearly identical results.
Reheating in an 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 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 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 holes, but make sure the paper doesn’t block all the airflow.
Heat for about 7 to 10 minutes. Because the fan in an air fryer is so powerful, the crust will brown much faster than in a regular oven. Keep a close eye on it around the 5-minute mark. If the top looks like it is getting too dark, place a small piece of foil over the top to shield it.
Safety Tips for Reheating Poultry
When you are learning how to warm up chicken pot pie, food safety should be a top priority. Chicken and cream-based gravies are prone to bacterial growth if not handled correctly.
Always ensure that your leftovers were refrigerated within two hours of the initial cooking. When reheating, the USDA recommends that leftovers reach an internal temperature of 165°F. Using a digital meat thermometer is the only way to be 100% sure that the center of that dense pie is safe to consume.
Additionally, try to only reheat the portion you plan to eat. Reheating the same piece of chicken pot pie multiple times degrades the quality significantly and increases the risk of foodborne illness.
How to Handle Frozen Chicken Pot Pies
If you are warming up a frozen pot pie that has already been cooked once, it is best to let it thaw in the refrigerator overnight. Reheating a rock-solid frozen pie often results in a burnt exterior and an icy middle. If you must reheat from frozen, use the oven method at a lower temperature, such as 300°F, and plan for the process to take 45 to 60 minutes.
Essential Tools for Success
To get the best results, a few kitchen basics will go a long way: A quality baking sheet distributes heat evenly. Aluminum foil is essential for protecting those delicate pastry edges. A digital thermometer removes the guesswork. Parchment paper makes cleanup easier if the gravy bubbles over.
By choosing the right method for your schedule and equipment, you can ensure that your chicken pot pie is just as delicious the second day as it was the first. Whether you choose the slow-and-steady oven or the high-tech air fryer, the goal remains the same: a hot, savory center and a crust that shatters perfectly under your fork.
Frequently Asked Questions
Can I reheat a chicken pot pie in a skillet?
Yes, you can reheat a slice of chicken pot pie in a skillet, though it is unconventional. Use a non-stick pan over low-medium heat and cover it with a lid. The lid traps heat to warm the filling, while the bottom of the pan crisps the lower crust. Just be careful not to use high heat, or the bottom will burn before the top gets warm.
How do I keep the bottom crust from getting soggy?
The best way to avoid a soggy bottom is to use a preheated baking sheet. Placing the pie or slice onto a hot surface immediately starts the crisping process for the bottom crust. Avoid the microwave if a crisp bottom is your priority, as it tends to trap moisture between the plate and the pastry.
Is it better to reheat a whole pie or individual slices?
Reheating individual slices is much faster and more even. When you reheat a whole pie, the outer edges often become overcooked or dry by the time the very center is hot. If you only need a portion, slicing it before reheating is always the better choice for texture and heat consistency.
How long does leftover chicken pot pie last in the fridge?
Leftover chicken pot pie typically stays fresh and safe to eat for 3 to 4 days when stored in an airtight container in the refrigerator. If you don’t think you will finish it within that timeframe, you can wrap it tightly and freeze it for up to 2 to 3 months.
Why did my crust turn out hard and chewy?
This usually happens when the pie is reheated at a temperature that is too high or for too long, especially in the microwave. High heat causes the fats in the crust to leak out and the proteins to toughen. To keep the crust flaky, stick to lower temperatures (around 300°F to 325°F) and use foil to protect the pastry from direct, intense heat.