Ah, chicken pot pie – that warm, comforting dish that brings back memories of family gatherings and cozy winter nights. I’ve made countless pot pies over the years, and I can tell you that getting the cooking time just right can be tricky! Nothing’s worse than cutting into your beautiful pie only to find raw dough or an overcooked filling. If you’re aiming to cook your chicken pot pie at 350°F (which is actually the ideal temperature), I’ve got all the tips you need.
The Perfect Cooking Time for Chicken Pot Pie at 350°F
The general cooking time for chicken pot pie at 350°F depends on the size of your pie:
- Small pie (6-8 inches): 25-35 minutes
- Medium pie (8-10 inches): 35-45 minutes
- Large pie (10-12 inches): 45-55 minutes
These times are just guidelines, though. Your actual cooking time might vary depending on your specific oven and the pie itself. When I make my family’s favorite pot pie recipe, I usually find that a medium-sized pie takes about 40 minutes in my slightly temperamental oven.
How to Know When Your Chicken Pot Pie Is Done
There’s nothing worse than cutting into an undercooked pie! Here’s how I check if my pot pie is ready
- Visual inspection: The crust should be golden-brown, and the filling should be bubbling through the vents.
- Internal temperature: Use a food thermometer to check that the filling has reached at least 165°F for food safety.
- Texture check: The crust should be flaky, not soggy, and the filling should be tender.
I always like to give my pie a little “jiggle test” – if the center still seems liquidy it needs more time.
Factors That Affect Cooking Time
Several things can influence how long your pie needs in the oven:
Pie Size
Bigger pies naturally need more time to heat through completely. I once tried to rush a 12-inch family-sized pie and regretted it when the center was still cold!
Crust Thickness
A thicker crust takes longer to cook through and brown properly. I tend to make my crusts on the thinner side for quicker cooking.
Filling Type
If you’re using raw chicken in your filling, it’ll take longer to cook than if you’re using pre-cooked chicken. I always pre-cook my chicken these days – it’s safer and makes the cooking time more predictable.
Oven Type
Convection ovens cook faster than conventional ovens thanks to their circulating air My sister’s convection oven cooks pies about 15% faster than my standard oven.
Tips for the Perfect Chicken Pot Pie
Over the years, I’ve collected a few tricks for making sure my chicken pot pies turn out perfectly every time:
Achieving a Flaky Crust
- Use cold ingredients (especially butter and water)
- Don’t overwork the dough – mix just until ingredients come together
- All-purpose flour works best for a tender texture
- Chill the dough before rolling it out
Getting That Beautiful Golden-Brown Finish
- Brush the crust with an egg wash (beaten egg mixed with a little water)
- Use a pastry brush for even application
- Check the pie frequently during the last 10-15 minutes of baking
Preventing a Burnt Crust
One problem I used to have constantly was the edges of my crust burning before the center was done. Here’s how I fixed it:
- Cover the edges with foil or a pie shield if they’re browning too quickly
- Rotate the pie halfway through baking for even cooking
- Check the pie regularly during baking
Adding a Decorative Touch
Make your pot pie extra special with these simple ideas:
- Use a pastry cutter for a decorative edge
- Create a design on top with extra dough
- Garnish with fresh herbs like thyme or rosemary after baking
Important Prep Steps Before Baking
Before putting your chicken pot pie in the oven, don’t forget to:
- Poke holes in the top crust: This allows steam to escape and prevents the filling from building up pressure and exploding out.
- Place a baking sheet on the rack below: Trust me, this saves so much cleaning time when fillings bubble over!
- Make sure your oven is fully preheated: I always give my oven at least 15 minutes to preheat completely.
A Handy Cooking Time Reference Table
Here’s a quick reference table for cooking chicken pot pies at 350°F:
| Pie Size | Cooking Time | Internal Temperature |
|---|---|---|
| Small (6-8 inches) | 25-35 minutes | 165°F |
| Medium (8-10 inches) | 35-45 minutes | 165°F |
| Large (10-12 inches) | 45-55 minutes | 165°F |
Making Ahead and Freezing Tips
I’m a big fan of making pot pies ahead of time. Here’s what works for me:
- Assemble the pie completely, then freeze it unbaked
- When ready to cook, add about 15-20 minutes to the regular cooking time
- No need to thaw before baking – just put it straight from freezer to oven
- Cover with foil for the first half of cooking if baking from frozen
FAQs About Cooking Chicken Pot Pie
Can I use a store-bought crust for my chicken pot pie?
Absolutely! While homemade crusts have that special touch, a good quality store-bought crust works great too, especially when you’re short on time.
Should I pre-cook the filling ingredients?
I always pre-cook my chicken and veggies slightly before assembling the pie. This ensures everything cooks evenly and reduces the overall baking time.
Can I make a chicken pot pie without a bottom crust?
Yes! Sometimes I just use a top crust to save on calories. The cooking time will be slightly shorter – check about 5-10 minutes earlier than you normally would.
How do I prevent a soggy bottom crust?
This used to drive me crazy until I started blind baking my bottom crust for about 10 minutes before adding the filling. Game changer!
Can I cook chicken pot pie in an air fryer?
You can, but you’ll need to adjust both the temperature and time. I usually go with 320°F for about 20-25 minutes in my air fryer, but keep an eye on it as models vary.
My Go-To Recipe
While there are endless variations on chicken pot pie, here’s the basic process I follow:
- Prepare your crust (homemade or store-bought)
- Cook chicken with vegetables and seasonings
- Make a creamy sauce with chicken broth and heavy cream
- Combine chicken, vegetables, and sauce
- Fill pie crust with mixture
- Top with second crust, seal edges, and cut vents
- Brush with egg wash
- Bake at 350°F for 35-45 minutes (for a medium pie)
- Let cool slightly before serving
Final Thoughts
Cooking a chicken pot pie at 350°F gives you that perfect balance – the filling gets hot and bubbly while the crust turns beautifully golden without burning. It might take a couple of tries to get it just right with your specific oven, but once you nail it, you’ll be making perfect pot pies every time!
Remember, the most important thing is that the internal temperature reaches at least 165°F for food safety. Use these guidelines as a starting point, but always trust your eyes and thermometer over a strict time limit.
Now go forth and bake some delicious chicken pot pies! There’s nothing quite like pulling a perfectly golden, bubbling pie from the oven and watching your family’s eyes light up at dinner time.
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 3: Finish the filling
Gradually stir in the broth and milk. Bring the mixture to a boil, stirring constantly.
Cook and stir for two minutes or until the mixture is thickened.
In a large bowl, combine the chicken, peas, corn, and potato-carrot mixture. Stir in the broth mixture.