How to Reheat Chicken Pot Pie for Perfect Taste and Texture

When it comes to pies there is hardly anyone who hates it. E it apple, minced, or lamb, everyone just loves to indulge in some nice hot pie. Popularly prepared over the festival season, many people often go for the chicken pot pie if they do not prefer sweet pies or red meat. This humble and most commonly used lean meat has become a staple food for people around the world.

This dish is often associated with being tasty, appetizing, and yummy besides being quite filling. This is the kind of food that is consumed hot as the flaky crust might be compromised. However, since this is bigger it is often leftover and needs to be reheated to be consumed again. There are of course certain methods to be followed when reheated a chicken pot pie so that it does not go to waste.

Chicken Pot Pie Reheating Methods

When you think of reheating chicken pot pies you can visualize a mushy mess on your plate. While it may not be that difficult with a few simple directions you can do this better and enjoy your pie at the same time.

But before that here are some difficulties people face when reheating them. Most people want the crust to be flaky but, when chicken pot pie is reheated, the filling intensifies due to the heat-making the crust damped and mushy. Some of the methods are listed below so read on for better tips and effective results.

Oven-Baking

Oven Baking chicken pot pie

While there are several ways to do this effectively one of the top methods is baking. Ideally, this requires a preparation time of<2 min and a cooking time of 15 minutes. This method is long but very efficient. The steps include:

1. 1. Firstly, heat the oven to 300°F or 150°C.
  2. Prepare the pie by concealing it in aluminum foil, particularly the thin corner crust. When you cover it properly the pie heats evenly.
  3. Place it into the oven for about 15 or 20 minutes. You may add a few more minutes if you like the pie hotter.
  4. Check-in on the pie every 10 minutes to make sure you don’t overdo the cooking or burn it in the process.
  5. When in doubt whether to remove the pie from the oven or not, you can check its temperature inside using a food thermometer. About 165°F or higher is good enough.
  6. Bake it until it’s hot enough in the middle and you can see the filling bubbling through the steam vents.
  7. In about 15 minutes remove the foil and continue baking until the crust is golden brown, another half-hour or so.
  8. Serve hot!

On the Stove

If you are short of time and you want a quick- solution then you can always reheat on the stove. This method is a little quicker. If you don’t feel like using an oven, follow these steps:

1. 1. Place a pan on medium-high heat.
  2. If you want to heat the pie evenly, slice it into portions.
  3. Individually put the slices into the skillet.
  4. Wait for about 4 to 5 min. on one side and then turn the chicken pot pie over.
  5. Continue turning sides until the filling is heated well according to your liking.
  6. And it’s ready! Transfer them to a plate before serving.

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In the Microwave

This is the fastest way to reheat your chicken pot pie. Of course, by this method, you can drastically shorten the cooking time by heating it for a short while in the microwave to take off the chill. This only works if your pot pie is in a microwaveable dish and will only take a couple of minutes to do. While reheating in the microwave is very easy, it may not give your desirable results. However, if you’re in a hurry, this might be your best option. Follow these simple steps:

1. 1. Portion the pie in half or in parts.
  2. Regulate the microwave into its lowest power setting.
  3. Put the pie in the microwave, taking one slice at a time.
  4. Set 2 minutes on the timer.
  5. After 2 minutes, check the filling if it’s heated to your liking. You may set another minute if it’s not.
  6. Never put a pot in a foil pan in the microwave. Instead, if the bottom crust is precooked, you can transfer your pot pie from a foil pan to a microwave-safe dish.
  7. If the pie is frozen, preheat it in the microwave for 3 minutes and then bake it in a 300-degree oven for 15 minutes.
  8. Once the center is heated through and the top crust is flaky, but not burned it is ready to swerve.
  9. If your chicken pot pie is at refrigerator temperature, then give it 1.5 minutes in the microwave and then follow the same instructions.
  10. Use a metal stem thermometer to make sure the center has reached 165 degrees Fahrenheit by the end of the entire cooking time, just in case you are doubtful.

Instant Pot

Nowadays most microwaves are getting replaced by Instant Pots. This appliance is still testing the waters but if you do not have a microwave then you use this to your benefit. It can easily transform from a flaky puff into a soft creation of scrumptiousness.

This is also a method that either slowly heats food or steams it. Either one of these methods is not won’t be ideal for the integrity of your crust. You can, however, mitigate the mush. Wrap the pie in foil. This will keep the crust crispy, and make it easier to lift the container out of the pot.

You can reheat the filings separately from the baked crust. While the filling is brewing up in the Instant Pot, stick the crust in the oven, and put it all together when it’s hot.

Reheating chicken pot pie leftovers with added ingredients

An interesting way of reheating the pie is by adding some more ingredients. If you feel that all that is left of the pie-filling. If you feel like all the pie is now the sauce, vegetables, and bread, you can toss in some added protein. Just rummage through the fridge for some leftover meat. Add it to the remaining filling.

In case you want to add some fresh uncooked poultry, pork, or red meat, make sure that you cook it thoroughly before adding it to the mix. You can always chop them up into small bits and throw them with some onion, garlic, and spices.

You can saute these on medium to high heat. For some more flavor you can and color you can add some frozen or fresh vegetables like peas, corn, and carrots, and add them in with your sauteed meat and onions.

If you want a creamy filling you can add a bit of milk. As you are heating the new filling that you will add to the pie, reheat the leftover crust in the oven. Once they are sufficiently heated fill the hollow pie with your new goodness.

Additional tips:

It does not matter which method you use, always heats the pie in low heat for best results.
This distributes the heat evenly and will ensure that the pie is heated thoroughly without burning the crust.
Another good way to tell whether the pie is done well or not is by the sound of it cooking. It is an excellent way to tell when the pie is ready. Once you begin to hear the crackling and slight bursts you will know that the pie is done.
Always check the internal temperature. Keep a food thermometer at hand to do this. In case you do not have one, stick a fork or knife into the center of the pie for a few seconds. Remove and touch to see how hot it is.
When using the microwave to reheat the pie do not use aluminum foil.
Also, use only one slice of pie to heat in the microwave, or else you will not achieve your desired result and the pie will go to waste.

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Conclusion!

So there you go! You have some very simple and handy solutions to preserving every last morsel of that pie you have been unwilling to part with. Remember, pot pies especially chicken pot pies have a 2- 3 days shelf life. Investing in any ingredients or time to revive it after that is just a waste.

The important thing is that this is one of those dishes that are ideal for busy people who have no time to cook. It is also a quick and easy solution to late-night dinner cravings and also an ideal brunch meal that you can prepare from the leftovers from the night before. So go ahead and reheat that pot pie and relish your creativity.