Have you ever taken a chicken pot pie out of the oven only to find a soggy bottom crust or a burnt top? I’ve been there too many times! After years of trial and error (and more than a few pot pie disasters), I’ve finally mastered the perfect temperature for this classic comfort food. Today I’m sharing everything I’ve learned about getting that golden flaky crust and perfectly cooked filling every single time.
The Ideal Temperature: 375°F Is Your Sweet Spot
If you’re wondering what temperature to bake chicken pot pie, the answer is pretty clear: 375°F (190°C) is the magic number recommended by most culinary experts, including chef Andrew Zimmern.
This temperature hits the perfect balance for chicken pot pie because
- It browns the crust evenly without burning
- It thoroughly cooks the filling to a safe temperature
- It allows the flavors to meld beautifully
- It creates that desirable flaky texture in the crust
Going higher than 375°F risks burning your crust before the filling is heated through, while lower temperatures might leave you with a soggy crust and potentially undercooked filling. Trust me, nobody wants that!
Why Other Temperatures Don’t Work As Well
Baking at 400°F (200°C)
While you can bake at this temperature, it significantly increases the risk of burning your beautiful crust before the filling is fully heated If you’re in a hurry and decide to use this temperature, keep a watchful eye on your pot pie and have some foil ready to tent over the top if it starts browning too quickly
Baking at 350°F (175°C)
This temperature is generally too low, especially for larger pot pies. Your filling might not reach a safe internal temperature, and you’ll likely end up with a soggy bottom crust that nobody enjoys. I’ve tried this before, and while it might work for tiny individual pot pies, it’s just not hot enough for a family-sized dish.
How Long Should You Bake Your Chicken Pot Pie?
At 375°F, most chicken pot pies need about 30-40 minutes to bake perfectly. Andrew Zimmern’s recipe specifically calls for 30-40 minutes until the crust is browned, followed by a 10-minute rest.
However, several factors can affect baking time:
- Size of the pot pie: Larger, deeper pies need more time
- Starting temperature of filling: Cold fillings from the fridge need longer
- Type of crust: Puff pastry bakes faster than traditional pie crust
- Baking dish material: Metal pans heat faster than glass or ceramic
How to Tell When Your Chicken Pot Pie Is Done
Don’t rely on time alone! Here’s how to know your pot pie is perfectly cooked:
- The crust should be golden brown and flaky
- The filling should be bubbling, especially around the edges or through the vents
- Most importantly, the internal temperature should reach 165°F (74°C) for food safety
I always keep an instant-read thermometer handy for checking. Just insert it through one of the vents in the top crust to avoid making extra holes.
Common Chicken Pot Pie Problems (And How to Fix Them)
Soggy Bottom Crust
This is probably the most common issue I’ve encountered. Here’s how to prevent it:
- Make sure your filling isn’t too wet (it should be thick like gravy)
- Consider blind baking the bottom crust for 10-15 minutes before adding filling
- Place your pie on the lower rack of your oven
- Use a metal or dark-colored pan instead of glass
Burnt Top Before Filling Is Cooked
We’ve all been there! Try these solutions:
- Cover the edges with a pie shield or aluminum foil
- Tent the entire pie with foil if the whole top is browning too quickly
- Make sure your oven temperature is accurate with an oven thermometer
Filling Too Runny
Nothing worse than cutting into your pie and having everything spill out! To fix:
- Make sure your filling is properly thickened before baking
- Let the pie rest for at least 10 minutes after baking (Andrew Zimmern recommends this!)
- Use a thickening agent like flour or cornstarch in your filling
Andrew Zimmern’s Chicken Pot Pie Recipe Highlights
Andrew Zimmern’s recipe is a great example of chicken pot pie done right. He recommends:
- Blind baking the bottom crust at 350°F for 20-25 minutes
- Raising the temperature to 375°F for the final bake
- Creating a rich filling with poached chicken, leeks, carrots, celery, and peas
- Using a roux to thicken the filling properly
- Making vent holes in the top crust
- Brushing with egg wash for that beautiful golden finish
- Baking for 30-40 minutes until browned
- Resting for 10 minutes before serving
Preparing Chicken Pot Pie for Freezing
One of the things I love about chicken pot pie is that it freezes beautifully! You have two options:
Freezing Unbaked Pot Pie
- Assemble your pot pie completely
- Wrap tightly in plastic wrap and then foil
- Freeze for up to 3 months
- When ready to bake, add 30-50 minutes to the baking time (no need to thaw!)
- Cover with foil if the crust starts browning too quickly
Freezing Baked Pot Pie
- Allow the baked pie to cool completely
- Wrap tightly and freeze for up to 3 months
- Reheat in a 350°F oven for about 30-35 minutes until heated through
My Top Tips for Chicken Pot Pie Success
After making countless pot pies (and learning from my mistakes), here are my best tips:
- Vent the crust properly: Those little slits or holes aren’t just decorative—they allow steam to escape and prevent a soggy crust
- Use room temperature filling when possible: This helps everything cook more evenly
- Don’t overfill your pie: Leave about 1/2 inch of space at the top
- Position the rack properly: Lower-middle position usually works best
- Let it rest: This is crucial! Give your pot pie at least 10 minutes to set before cutting
- Get creative with leftovers: Pot pies are great for using up leftover roasted chicken, turkey, or even pork
FAQs About Chicken Pot Pie Temperature
Can I use a pre-made crust?
Absolutely! Store-bought crusts work great and save time. Just follow the package instructions for thawing if frozen.
Does the type of baking dish matter?
Yes! Metal pans heat up faster than glass or ceramic. Dark-colored pans also promote faster browning. Adjust your baking time accordingly.
How do I store leftover chicken pot pie?
Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a 350°F oven for best results (microwaving will make the crust soggy).
Can I make individual pot pies?
Yes! Individual pot pies will cook faster, usually in about 20-25 minutes at 375°F. Check them early to prevent overcooking.
Is it necessary to egg wash the crust?
Not strictly necessary, but an egg wash gives your crust that beautiful golden brown color and slight shine. I think it’s worth the extra step!
The Bottom Line on Chicken Pot Pie Temperature
If there’s one thing I want you to take away from this article, it’s that 375°F (190°C) is your go-to temperature for baking chicken pot pie. This temperature creates the perfect environment for a golden, flaky crust and thoroughly cooked, delicious filling.
Remember to adjust your baking time based on your specific circumstances, keep an eye on that browning, and always check for an internal temperature of 165°F for food safety.
With these tips and the right temperature, I’m confident you’ll be making chicken pot pies that your family will request again and again. There’s nothing quite like cutting into that perfectly baked crust and watching the steaming, savory filling spill out. Pure comfort food perfection!
How to Make Chicken Potpie
- Make the filling: The filling is a combination of chicken, vegetables and a basic white sauce. Before adding the vegetables, cook any veggies that require softening, such as carrots and potatoes.
- Fill the pie: Line a pie plate with unbaked pie crust. Then, add the chicken filling. Cover it with the top crust, seal the edges, and cut a few slits in the top. Those slits help steam escape as the pie bakes.
- Bake the pie: Bake chicken potpie until the crust is lightly browned and the filling is bubbly. Avoid the temptation to dive right into the pie. Letting it sit for 15 minutes will allow the filling to firm up. And no one wants a runny pie!
- Pie crust: Our classic butter pie crust tastes phenomenal, but premade crust is inarguably convenient. To use this shortcut, check out the best store-bought pie crust.
- Chicken: You can use white or dark meat to make chicken potpie. Using rotisserie chicken is a fantastic way to cut down prep time. If you prefer to cook the chicken at home, here’s how to bake chicken breasts without drying them out.
- Vegetables: A top-of-the-line potpie is filled with tender, colorful veggies. This recipe uses potatoes, carrots, frozen peas and corn.
- Cream sauce: The creamy sauce starts with a roux, which is a combination of butter and flour that thickens the sauce. The creamy consistency comes from milk, and the savory edge is from the combination of chicken broth, onions, thyme and black pepper.
Step 6: Bake the potpie
Bake for 35 to 40 minutes or until the crust is lightly browned. Let the potpie stand for 15 minutes before cutting.
- Change the vegetables: You can use a limitless combination of vegetables in chicken potpie. Make it with or without potatoes, or add veggies like sauteed mushrooms, bell peppers, parsnips, asparagus or green beans.
- Use puff pastry: Give the pie a light and fluffy texture by making puff pastry chicken potpie.
- Swap in another meat: Try ground beef potpie for a hearty twist. Or if you have holiday leftovers, make ham potpie or turkey potpie. For a meatless version, skip the meat and make a vegetable potpie.