Nothing beats a piping hot homemade chicken pot pie, and this recipe is doable for all levels of home chefs, from novice to expert! I love a simple comfort food recipe, and I’ve been sharing hundreds of them like this one on my site for years.
Mmm, chicken pot pie. This hearty, classic comfort food has been a favorite of mine for years and years. Who doesn’t love it? I think that because it’s a pie, we sometimes make it sound harder than it really is to make chicken pot pie from scratch. That you need the best pie crust recipe or to chop up a hundred different kinds of vegetables is not true!
This recipe totally takes it down to the bare bones. With boiled chicken breast and veggies, a few frozen vegetables, cream of chicken soup, and store-bought pie crust, anyone can make this scrumptious pot pie, and in almost no time! I can’t wait for you to give this recipe a go and enjoy the warm and comforting flavors of chicken pot pie.
Chicken pot pie is the ultimate comfort food. With its flaky golden crust and hearty filling of chicken, vegetables and gravy, it’s no wonder this dish is a crowd-pleaser. But to achieve pot pie perfection, proper baking temperature is crucial. So what temperature should a chicken pot pie be baked at?
Understanding Temperature Recommendations For Chicken Pot Pie
Most sources recommend baking chicken pot pie at 375°F (190°C). This temperature allows the crust to bake up flaky and golden brown without burning. It also thoroughly cooks the filling.
Chicken pot pie fillings are thick and dense. Lower temperatures, like 325°F (163°C), may not heat the filling enough. This leaves you with mushy veggies and undercooked chicken. No one wants that.
Around 425°F (218°C), the crust can get too brown before the inside is done. It’s possible that the filling won’t reach the safe minimum temperature of 74°C (165°F). Stick with 375°F (190°C) for ideal results.
Key Factors That Influence Chicken Pot Pie Cooking Time
While 375°F (190°C) is the recommended temperature, bake times vary. Cooking duration depends on:
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Pie size – A large casserole-style pot pie takes longer than individual pies.
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Filling temperature – A chilled filling from the fridge lengthens cooking time.
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Crust type – Sturdy pie crust requires more time than flaky puff pastry.
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Oven accuracy – Get an oven thermometer to verify temperature.
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Baking dish – Dark metal pans brown crusts faster than glass.
How To Prevent Common Baking Problems With Chicken Pot Pie
Follow these tips to avoid pitfalls when baking your chicken pot pie:
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Soggy crust – Use a filling that isn’t too loose. Vent the crust before baking.
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Burnt crust – Cover with foil or a pie shield if browning too quickly.
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Uneven cooking – Rotate pie midway for even browning. Ensure filling isn’t icy cold.
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Overdone filling – Use a thermometer to test doneness instead of time. 165°F (74°C) is ideal.
Answering Common Questions About Chicken Pot Pie Baking
Here are answers to some frequently asked questions about baking chicken pot pie:
Can you bake a pot pie at 400°F (200°C)?
It’s best not to. 400°F risks burning the crust before the filling cooks through. If you bake at this high of a temperature, keep a close eye on it and cover it with foil to keep it from burning.
What about a lower 350°F (175°C) oven?
350°F might heat small pies well, but it probably won’t heat a big pot pie all the way through. Monitor the crust so it doesn’t get soggy. Be prepared for a lengthy bake time.
How do you know when a pot pie is fully baked?
Check for a browned, flaky crust and bubbly filling. You can use a thermometer to check the middle. If it reads 165°F, it’s ready to eat.
Can you freeze an unbaked pot pie?
Yes! Freeze the wrapped pie, then add 30-50 minutes to the bake time when cooking from frozen. Tent with foil if needed.
How long does a baked pot pie last in the fridge?
A cooked chicken pot pie keeps 3-4 days refrigerated. Let it cool completely before storing in an airtight container.
Achieving The Perfect Balance For Chicken Pot Pie
Finding the right baking temperature for chicken pot pie is all about balance. You want a thoroughly cooked filling paired with a perfectly browned and flaky crust. While recipes provide bake time estimates, the size of your pie, accuracy of your oven, and other factors impact results.
Use 375°F (190°C) as your starting point. Then adjust baking time based on visual cues. Does the crust need more color? Is the filling bubbling? Is the chicken cooked through? Let your eyes and thermometer be the judge.
With the proper time and temperature combination, you’ll achieve pot pie perfection. Your guests will be begging for seconds of this ultimate comfort food.
Why You’ll Love This Recipe
- This chicken pot pie can be made by anyone, even if they have never cooked before but want to try a simple recipe!
- We love this easy chicken pot pie recipe for cold nights when we want a comforting meal that is rich and hearty.
- This is the perfect freezer meal. The filling keeps its shape and taste when heated up again, and the pie crust freezes well too.
- Chicken breast – 1/2 pound or less
- Potatoes – medium russet
- Carrots
- Peas – frozen
- Corn – frozen
- Cream of chicken soup
- Garlic salt
- Pie crust – homemade or store-bought
See the recipe card below for full information on ingredients and quantities.
How to Make Chicken Pot Pie
- Cook the chicken until it can be shredded. Take it out and put the carrots and potatoes in the same water. Then add the corn and peas.
- Combine veggies, cooked chicken, a can of soup, and seasonings.
- Line the bottom of a pie plate with one pie crust. Add the filling. Then, cover the filling with the second crust.
- Cut holes in the top and crimp the edges. Bake until golden brown.
I bake this chicken pot pie recipe for 45 to 60 minutes in a 375-degree F oven. Around the 45-minute mark, keep an eye on it. It’s done when the top is golden brown and the temperature inside states 160 degrees F.
I really like using cream of chicken soup in the pie filling because it easily adds a creamy and thick texture to the inside of the pie. You can also add a little bit of flour if you prefer a denser filling!.
You know I love freezer meals, so this is a great question! You can do it either way—baked or not baked. If you freeze an unbaked pot pie, make sure it’s assembled in a pie plate or dish and cover it well with freezer-safe plastic wrap before placing in the freezer for up to 3 months. You can pop it right in the 375 degree F oven frozen, and just add about 10 minutes of cooking time.
- To freeze a pie that has already been baked, let it cool down completely first. You can do this for up to 3 months. You can also bake it from frozen, but only for 30 to 35 minutes.
- A chicken pot pie is a complete meal because it has protein (chicken), vegetables (potatoes, carrots, peas, and corn), and carbs (the pie crust). If you want a second dish, though, a simple salad is perfect.
- Chicken pot pie can be frozen in single servings, which makes it easy to reheat just the right amount.
