Chicken pot pie is one of those classic comfort foods that brings warmth and satisfaction to any mealtime. Whether you’ve made a delicious homemade version or have leftovers from a store-bought pie knowing how to properly store it will help maintain its flavor texture, and safety. As someone who makes chicken pot pies regularly for my family, I’ve learned some valuable storage techniques that I’d want to share with you today.
Understanding the Basics of Chicken Pot Pie Storage
Before diving into specific storage methods, it’s important to understand why proper storage matters Chicken pot pie contains poultry, which needs careful handling to prevent foodborne illness.
The key consideration is the temperature danger zone (40°F to 140°F or 4°C to 60°C), where bacteria multiply rapidly. Your goal should always be to move your chicken pot pie out of this range quickly after cooking.
Storing Leftover Baked Chicken Pot Pie
If you’ve just enjoyed a delicious chicken pot pie and have some left over, here’s how to store it properly:
Cooling Process
- Allow your pot pie to cool at room temperature, but don’t leave it out longer than two hours
- To speed up cooling, cut the pie into smaller portions
- Make sure it cools completely before refrigerating (but within that two-hour window)
Refrigeration Method
For short-term storage, refrigeration is your best option:
- Transfer cooled pot pie into an airtight container
- For individual slices, wrap them tightly in plastic wrap before placing in a container
- Store in the refrigerator at 40°F (4°C) or below
- Consume refrigerated chicken pot pie within 3-4 days for best quality and safety
Freezing for Longer Storage
If you won’t be eating your leftover pot pie within a few days, freezing is the way to go:
- Cool the pie thoroughly (as mentioned above)
- Divide into individual portions if possible
- Wrap each portion tightly in plastic wrap, then in aluminum foil (this double layer helps prevent freezer burn)
- Place wrapped portions in the freezer
- Properly frozen chicken pot pie will maintain quality for 2-3 months
Storing Unbaked Chicken Pot Pie
Maybe you’ve prepared everything but don’t want to bake your pot pie just yet? Here’s how to store it:
Short-Term Refrigeration (24 hours or less)
- Assemble the pie filling according to your recipe
- Refrigerate the assembled filling in an airtight container
- Store the crust separately, either wrapped in plastic wrap or in its original packaging
- Do not store unbaked chicken pot pie filling for more than 24 hours in the refrigerator
Long-Term Freezing
For longer storage of unbaked pot pie:
- Consider making individual pies in disposable aluminum pans
- Wrap them tightly in plastic wrap and aluminum foil
- Freeze promptly
- Alternatively, prepare just the filling, let it cool, and freeze in an airtight container or freezer bag
- For best results, par-bake the bottom crust before freezing to prevent sogginess
Thawing and Reheating Your Stored Chicken Pot Pie
When you’re ready to enjoy your stored pot pie, proper thawing and reheating are crucial:
Thawing Methods
- Refrigerator Thawing (Recommended): Transfer frozen pie to refrigerator and allow to thaw overnight
- Cold Water Thawing: Place frozen pie (still wrapped) in a leak-proof bag and submerge in cold water, changing water every 30 minutes
- Microwave Thawing: Use the defrost setting, rotating frequently for even thawing (cook immediately after using this method)
Reheating Options
Depending on what equipment you have available, here are your best reheating options:
Oven Reheating (Best for Whole Pies)
- Preheat oven to 350°F (175°C)
- Place thawed pie on a baking sheet
- Bake for 20-30 minutes until heated through
- Cover crust with foil if it begins browning too quickly
Microwave Reheating (Quick Option for Slices)
- Works best for thawed pie slices
- Heat on high for 1-2 minutes
- Note: The crust may become soggy using this method
Toaster Oven Reheating
- Great for individual slices
- Wrap slice in foil
- Heat thawed slices for 6-10 minutes
- Not recommended for completely frozen slices (takes up to 30 minutes)
Air Fryer Reheating (Best Texture Results)
- Wrap slice in parchment paper
- Heat at 350°F (175°C) for 3-5 minutes if thawed, 10-15 minutes if frozen
- Provides crispy, flaky crust and rich, gooey filling consistency
Tips for Storing Individual Pot Pie Slices
If you want to prep individual portions for quick lunches or dinners:
- Cut the pie into individual slices when cool
- Wrap each slice separately using the appropriate wrapping based on your preferred reheating method:
- Foil for toaster oven reheating
- Parchment paper for air fryer reheating
- Plastic wrap for microwave reheating
- Place all wrapped slices in a ziplock bag or plastic storage container
- Label with the date before freezing
Frequently Asked Questions About Storing Chicken Pot Pie
Can I refreeze chicken pot pie after it has been thawed?
No, refreezing thawed chicken pot pie is not recommended. The thawing and refreezing process can compromise both texture and flavor, plus increases the risk of bacterial growth.
How can I tell if my stored chicken pot pie has gone bad?
Look for these signs of spoilage:
- Unpleasant odor
- Slimy texture
- Visible mold
If you notice any of these, discard the pie immediately!
Can I freeze chicken pot pie in its original baking dish?
While technically possible, it’s not ideal as it takes up valuable freezer space and prevents you from using the dish for other purposes. Transferring to disposable containers is more practical.
Does freezing affect the taste or texture of chicken pot pie?
Freezing may slightly alter texture and flavor – particularly the crust might become less crisp. However, proper wrapping techniques and thawing methods can minimize these effects.
How can I make my chicken pot pie crust crisper after reheating?
To crisp up the crust after reheating, you can:
- Place the reheated pie under the broiler for 1-2 minutes (watch carefully!)
- Sprinkle the crust with a little melted butter before reheating
- Use an air fryer for reheating, which gives excellent crust results
Final Thoughts
Chicken pot pie is a versatile comfort food that stores wonderfully when handled properly. By following these guidelines for cooling, wrapping, and storing, you’ll be able to enjoy your pot pie whenever the craving strikes!
Remember, the key points are:
- Never leave chicken pot pie at room temperature for more than 2 hours
- Use airtight containers or proper wrapping techniques
- Refrigerate for 3-4 days or freeze for 2-3 months
- Choose the reheating method that best suits your needs and equipment
I hope these tips help you get the most enjoyment from your chicken pot pie! There’s nothing better than pulling a slice from the freezer on a busy day and having a homemade meal ready in minutes.
How to Freeze Classic Chicken Pot Pie
As authors of two popular freezer meal cookbooks, we’ve done our fair share of testing freezer meals of all kinds and have become experts at the best methods for freezing. This cozy dinner happens to be one of my personal favorites, especially our Crock Pot Chicken Pot Pie or our Instant Pot Chicken Pot Pie. We’ve frozen this recipe many times, so you can be assured our directions are correct.
Classic chicken pot pie is made in a pie dish and has a crust with filling. Here’s how to freeze and reheat this version.
- Make the pie filling and allow it to cool completely (this prevents condensation from forming when you freeze it). Then, put together the chicken pot pie in a pie dish according to the recipe.
- Wrap the chicken pot pie tightly in a few layers of plastic wrap or aluminum foil, squeezing out any excess air.
- Label the package with the date and contents, and freeze for up to 2-3 months for best quality.
- Place the meal in the back of the freezer where it’s coldest. It’s best to use this freezer meal kit within 3 months.
- To prepare the pot pie from frozen, it’s best to thaw it in the refrigerator for about 24 hours first. Bake according to the recipe or until the filling is hot and the crust is golden brown and crispy.
When freezing chicken pot pie that has a crust, it’s important to keep in mind that the quality of a pie version might be affected. The crust may not be as flaky or crispy as it would be if freshly baked, and the filling may become a bit more watery. However, if the pie is wrapped and frozen properly, it should still be pretty darn tasty!
How to Freeze Chicken Pot Pie Filling With Biscuits
Another form of chicken pot pie is one that has a creamy filling that’s topped with biscuits, like our Crock Pot Chicken Pot Pie or our Instant Pot Chicken Pot Pie. Follow these tips for freezing this version.
To Freeze the Filling and Biscuits:
- Make the chicken filling according to the recipe and let the mixture cool completely. Place in an air-tight freezer bag or container and squeeze out any excess air.
- Uncooked biscuits like our Whole Wheat Buttermilk Biscuits can also be frozen alongside the chicken pot pie mixture to create a meal kit. To do that, dust the cut-out biscuits that haven’t been baked yet with a little flour, place on a sheet pan, and flash freeze for about 2 hours until frozen solid. Place biscuits into a gallon-size freezer bag, squeeze out any excess air, seal, and freeze along with the chicken filling.
- Place the meal in the back of the freezer where it’s coldest. It’s best to use this freezer meal kit within 3 months.
To Prepare the Frozen Filling and Biscuits:
- Thaw the frozen chicken pot pie mixture in the refrigerator or use the defrost setting on the microwave.
- If biscuits were frozen, thaw completely on the counter or refrigerator and bake according to directions.
- Warm the chicken pot pie filling over low heat on the stove, in the crockpot, or in the microwave, stirring regularly until heated through.
- Serve the warm chicken mixture in bowls with a biscuit on top.
If it’s packaged tightly (to avoid contact with air) and stays consistently frozen, chicken pot pie can remain good in the freezer for 3 months and oftentimes longer.
For best results, set it in the refrigerator to thaw for about 24 hours.
You can freeze chicken pot pie before or after baking. I usually freeze it before baking so that it tastes like a fresh meal later. But, freezing it after cooking can work too. Just be sure to warm it up gently so you don’t dry it out.
