Wondering how long to cook chicken pot pie at 350°F? You’re not alone! This classic comfort food deserves to be cooked just right – with a golden flaky crust and a bubbling, delicious filling. I’ve spent years perfecting my pot pie recipe, and I’m excited to share exactly what you need to know about cooking times.
To sum up, baking a chicken pot pie at 350°F for the best results usually takes 45 to 60 minutes. But the exact time depends on a number of things that I will list for you.
Factors That Affect Cooking Time
Let’s get into the nitty-gritty of why cooking times can vary:
1. Starting Temperature
- Thawed pot pie: 45-60 minutes
- Frozen pot pie: 60-90 minutes (add 15-30 minutes extra)
2. Crust Type
- Pre-made crusts: Usually thinner, cook faster
- Homemade crusts: Often thicker, need more time
3. Size and Depth
- Individual pot pies: Cook faster
- Family-sized pies: Need more time
- Deep-dish pies: Require longer cooking
4. Oven Variations
Even if you set your oven to 350°F, it might not be exactly that hot. To be sure, I always suggest using an oven thermometer.
How to Tell When Your Chicken Pot Pie is Done
Nobody wants an undercooked or burnt pot pie! Here’s what to look for:
- Golden brown crust – A rich, even color across the top
- Bubbling filling – Look for bubbles not just at the edges but throughout
- Internal temperature – Should reach 165°F (74°C) for food safety
I once served an undercooked pot pie at a family dinner and had to put it back in the oven while everyone waited. Trust me, using a meat thermometer saves embarrassment!
Step-by-Step Cooking Guide
Here’s my foolproof method for baking chicken pot pie at 350°F:
- Preheat your oven to 350°F
- Place the pot pie on a baking sheet (catches any overflow)
- Bake for 45 minutes
- Check for browning – if edges are getting too dark, cover them with foil
- Continue baking for 10-15 more minutes
- Check internal temperature (should reach 165°F)
- Let rest for 10-15 minutes before serving
Troubleshooting Common Problems
Crust Browning Too Quickly
If your crust is browning faster than the filling cooks:
- Cover the edges with aluminum foil strips
- Consider using a pie crust shield
- Lower the oven temperature slightly to 325°F
Filling Not Cooking Through
If the filling isn’t reaching 165°F
- Continue baking in 5-10 minute increments
- Check temperature after each interval
- Make sure your oven is properly calibrated
Different Types of Pot Pies and Their Cooking Times
| Type of Pot Pie | Cooking Time at 350°F |
|---|---|
| Standard homemade | 45-60 minutes |
| Frozen store-bought | 60-90 minutes |
| Individual pot pies | 30-40 minutes |
| Deep dish | 60-75 minutes |
| Vegetarian pot pie | 40-55 minutes |
Pre-Cooking Components: Is It Necessary?
While not strictly required. pre-cooking your filling offers several advantages
- Enhanced flavor: Sautéing vegetables and chicken with herbs develops deeper flavors
- Reduced moisture: Prevents a soggy bottom crust
- Even cooking: Ensures all components cook at the same rate
We always pre-cook our filling at our family gatherings. My grandma taught me this trick, and it makes a HUGE difference in the final taste!
Freezing and Make-Ahead Tips
Chicken pot pie is perfect for meal prep! Here’s what you need to know:
- Make-ahead option: Assemble the pie and refrigerate for up to 24 hours before baking
- Freezing unbaked: Wrap tightly in plastic wrap and foil, freezes for 2-3 months
- Baking from frozen: Add 15-30 minutes to the cooking time, no need to thaw first
Serving Suggestions
Let your pot pie rest for 15-20 minutes before serving. This helps the filling set and makes for neater slices. I like to serve mine with:
- Fresh green salad
- Cranberry sauce (try it – it’s amazing!)
- Roasted vegetables
FAQ About Cooking Chicken Pot Pie
Can I cook chicken pot pie at a higher temperature?
While you can cook at higher temperatures, I don’t recommend it. Higher temps cause the crust to brown too quickly before the filling heats through. Stick with 350°F for even cooking.
My pot pie is still not cooked after the recommended time. What should I do?
Continue baking in 5-10 minute increments, checking doneness each time. Make sure your oven is accurately calibrated, and avoid opening the door frequently as this lowers the temperature.
Is it necessary to thaw my pot pie before baking?
Yes, but letting it thaw will cut down on cooking time and make the cooking more even. If you bake from frozen, you should add 15 to 30 minutes to the baking time.
What’s the best dish for baking chicken pot pie?
Deep-dish pie pans made of ceramic, glass, or metal work best. I personally prefer ceramic because it distributes heat evenly without browning the bottom crust too quickly.
Can I use puff pastry instead of regular pie crust?
Absolutely! Puff pastry makes an incredible flaky top crust. Just keep in mind it may brown faster than traditional pie crust, so monitor it carefully during baking.
How long should I let my pot pie cool before serving?
Allow at least 15-20 minutes of cooling time. This helps the filling set slightly so it’s not runny when you cut into it. Plus, nobody likes burning their mouth on scalding hot filling!
What’s the best way to reheat leftover chicken pot pie?
For best results, reheat in a 350°F oven for 15-20 minutes. You can microwave it, but the crust will become soggy. Cover the edges with foil to prevent over-browning during reheating.
Tips for a Perfect Flaky Crust
The crust can make or break your pot pie! Here are my secrets:
- Use COLD ingredients (butter, water)
- Don’t overmix the dough
- Chill the dough before rolling
- Dock the bottom crust with a fork to prevent bubbles
- Brush with egg wash for a golden shine
- Cut steam vents in the top crust
Variations to Try
Once you’ve mastered the basic chicken pot pie, get creative with these variations:
- Chicken and mushroom: Add sautéed mushrooms for earthiness
- Creamy chicken and broccoli: Add blanched broccoli florets
- Vegetarian pot pie: Substitute chicken with hearty vegetables, mushrooms, and lentils
Final Thoughts
The perfect chicken pot pie is worth the wait! While it might seem like a long time to cook (45-60 minutes at 350°F), the results are absolutely worth it. The key is patience and paying attention to visual cues like crust color and bubbling filling.
Remember that cooking times are guidelines – your pot pie is done when the crust is golden and the filling reaches 165°F. Trust your instincts and use the visual cues I’ve shared.
Happy baking!
School Lunch Recipe + Grab-and-Go Instructions
There are few things more comforting to me than chicken pot pie. Although this recipe was created with USDA and frozen foods in mind, if there are fresh ingredients by all means use them! But when the freezers are bursting at the seams this is a great recipe to make in large batches in a short period of time.
This recipe calls for making your own biscuit topping but you can use frozen biscuits or puff pastry as well. I prefer the homemade topping because it makes plating and service very easy while also adding a scratch cooked element.
YIELD: 100 SERVINGS, 6 OZ. PORTIONS
FOR POT PIE FILLING:
12.5 lbs. cooked chicken, diced
2 TBSP cooking oil
5 lbs. frozen mixed vegetable (peas, carrots, green beans, corn)
2 lbs. frozen diced potatoes
3 lbs. frozen peppers and onions mix
¼ cup garlic powder
¼ cup onion powder
3 TBSP thyme leaves
2 TBSP dried rosemary
¼ cup beef or chicken base
½ cup hot water
1.5 cups flour
4 cups milk
2 tsp kosher salt
2 tsp ground black pepper
3 buches flat leaf parsley, finely chopped
FOR BISCUIT TOPPING:
2.66 lbs. Flour (white whole wheat or AP)
2 TBSP + 2 tsp baking powder
2 tsp kosher salt
2 tsp black pepper
½ tsp cayenne pepper
12 oz. margarine or butter
1.5 TBSP chicken base
3 cups milk
1. Heat oil in tilt skillet. Add peppers and onions and saute 3-5 minutes then add chicken and seasoning and continue to cook for 5-10 minutes.
2. Add the flour and cook for 3-5 minutes stirring constantly. Then dissolve the chicken base in hot water and add to the tilt skillet.
3. Add milk and remaining frozen vegetables. Bring to a sim-mer and cook until vegetables are tender. Season with salt and pepper for taste.
4. Make biscuit topping by combining dry ingredients in large bowl.
5. Cut up margarine or butter into 1/2 inch cubes. Add cubed margarine and chicken base to flour and break up with pastry knife or by hand until it is the texture of a coarse meal. Add milk and gently combine.
6. Break up into bite size pieces onto 4 parchment lined bak-ing pans. Bake at 350°F for 12-15 minutes or until golden.
TO SERVE:
Scoop 4 oz. chicken filling into bowl and top with 2 oz. biscuit crumbles. Garnish with fresh chopped parsley and serve.