Let’s face it – chicken pot pie is one of those comfort foods that we just can’t get enough of. Whether you’ve made a big batch from scratch or brought home leftovers from your favorite restaurant, knowing how to properly store this delicious dish is super important. I’ve been there – staring at that leftover pot pie in my fridge, wondering if it’s still good to eat or if I should just toss it.
Well, wonder no more! In this article, I’m gonna break down everything you need to know about storing chicken pot pie in your refrigerator and beyond
The Quick Answer
Freshly baked chicken pot pie will last for 3-5 days in the refrigerator when properly stored
But there’s more to know than just that simple answer. Let’s dig deeper into the proper storage methods, signs of spoilage and ways to extend your pot pie’s life.
Proper Storage Methods for Chicken Pot Pie
Storing your chicken pot pie correctly is crucial if you want it to stay fresh and tasty for as long as possible. Here’s what you need to do:
- Cool it down first – Let your freshly baked pot pie cool to room temperature before refrigerating (but don’t leave it out for more than 2 hours!)
- Cover it properly – Wrap the pot pie tightly with aluminum foil or plastic wrap to prevent air exposure
- Consider container options – For added protection, you can place the wrapped pot pie in an airtight container
- Store in the right spot – Place it in the main compartment of your fridge, not the door where temperatures fluctuate more
Remember that bacteria multiply rapidly at temperatures between 40°F and 140°F. This range is what food safety experts call the “danger zone.” This is why you should never leave your chicken pot pie sitting out at room temperature for more than 2 hours.
How to Tell If Your Chicken Pot Pie Has Gone Bad
Nobody wants to eat spoiled food! Here are some telltale signs that your chicken pot pie has seen better days:
- Unusual smell – If your pot pie has an off or sour odor, it’s time to say goodbye
- Visual changes – Discoloration, dried-out appearance, or excessive moisture are bad signs
- Mold growth – Any sign of mold means the entire pot pie should be discarded immediately
- Texture changes – If the crust has become extremely soggy or the filling has a slimy texture
- Taste – If it passes the smell test but tastes off, don’t continue eating it
Trust your senses when determining if food has gone bad. When in doubt, throw it out! Food poisoning isn’t worth the risk.
Freezing Chicken Pot Pie for Longer Storage
What if you can’t eat your pot pie within those 3-5 days? Freezing is your best friend! Here’s how to do it right:
- Cool completely – Make sure your pot pie is completely cooled before freezing
- Wrap it up – Tightly wrap the pot pie with aluminum foil or plastic freezer wrap
- Double protection – Place wrapped pot pie in a heavy-duty freezer bag for extra protection
- Label it – Don’t forget to label with the date so you know when you froze it
- Store properly – Place in freezer away from door to maintain consistent temperature
When properly stored in the freezer, chicken pot pie will maintain its best quality for approximately 4 to 6 months. While it will remain safe indefinitely when kept at 0°F, the quality will gradually decline over time.
Reheating Your Refrigerated Chicken Pot Pie
When it’s time to enjoy your leftover pot pie, you’ll want to reheat it properly to ensure both safety and deliciousness. Here’s how:
Oven Method (Best for Whole Pot Pies)
- Preheat your oven to 350°F
- Remove pot pie from refrigerator while oven preheats
- Cover crust edges with foil to prevent burning
- Heat for 20-30 minutes or until internal temperature reaches 165°F
- Let stand for a few minutes before serving
Microwave Method (Quick Option for Individual Servings)
- Transfer portion to microwave-safe plate
- Cover with microwave-safe lid or paper towel
- Heat on medium power for 2-3 minutes
- Check temperature and continue heating in 30-second intervals if needed
- Let stand for 1 minute before serving
The oven method is generally better for maintaining that crispy crust texture, but the microwave works in a pinch when you’re in a hurry!
FAQs About Storing Chicken Pot Pie
Can I refrigerate unbaked chicken pot pie?
Yes! You can refrigerate unbaked pot pie for 1-2 days before baking. Just make sure to cover it tightly.
Should I refrigerate store-bought frozen pot pies after cooking?
Absolutely. Once cooked, store-bought frozen pot pies follow the same rules as homemade – they’ll last 3-5 days in the fridge.
Can I refreeze chicken pot pie that has been thawed?
It’s generally not recommended to refreeze previously frozen chicken pot pie after thawing, unless you’ve cooked it in between freezing sessions.
How long can chicken pot pie sit out after baking?
Chicken pot pie should not sit at room temperature for more than 2 hours due to bacteria growth concerns.
Can I refrigerate pot pie in its original aluminum pan?
Yes, but make sure to cover it tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other odors from the fridge.
Tips for Extending Your Pot Pie’s Shelf Life
Want to make your chicken pot pie last even longer? Try these tricks:
- Portion before storing – Divide large pot pies into individual servings before refrigerating
- Use shallow containers – They help food cool faster, reducing time in the danger zone
- Keep your fridge cold enough – Maintain temperature at or below 40°F
- Don’t store near raw meats – Prevent cross-contamination by keeping pot pie away from raw ingredients
- Consider freezing half – If you know you won’t eat it all within 5 days, freeze portions right away
Chicken Pot Pie Storage at a Glance
| Storage Method | Safe Storage Time | Temperature |
|---|---|---|
| Room Temperature | Up to 2 hours | 40°F-140°F |
| Refrigerator | 3-5 days | Below 40°F |
| Freezer | 4-6 months (best quality) | 0°F |
Making Your Own Chicken Pot Pie for Optimal Freshness
If you’re concerned about freshness, making your own chicken pot pie gives you control over ingredients and preparation. Plus, you can make individual pot pies that are perfect for single servings!
Batch Cooking Strategy
I like to make several small pot pies instead of one large one. This strategy lets me:
- Freeze some pot pies unbaked for future meals
- Bake only what I need at one time
- Reduce waste from spoilage
- Enjoy variety by making different fillings
The Bottom Line on Chicken Pot Pie Storage
Chicken pot pie is a delicious comfort food that, when stored properly, can be enjoyed for several days after making it. To recap:
- Refrigerated chicken pot pie lasts 3-5 days
- Frozen chicken pot pie maintains best quality for 4-6 months
- Never leave chicken pot pie at room temperature for more than 2 hours
- Always wrap tightly before refrigerating
- Use your senses to detect spoilage
By following these guidelines, you’ll ensure that you’re enjoying your chicken pot pie safely while reducing food waste.
There’s nothing worse than throwing away food, especially something as delicious as chicken pot pie! With these storage tips, you can make the most of your leftovers and enjoy every last bite of that flaky, creamy goodness.
And remember – when in doubt, the nose knows! If your pot pie smells off, it’s better to be safe than sorry and toss it out.
How To Make Classic Chicken Pot Pie
- Pie Crust: I highly recommend making my homemade pie crust recipe. It’s easy to make (and make ahead!), and results in the perfect flaky, buttery pie crust to pair with the filling. If you’re in a pinch, don’t worry—store-bought will also work just fine. Not feeling like making a pie crust? Try our chicken pot pie casserole instead.
- All-Purpose Flour: To achieve a thick, creamy filling (and keep your crust from getting soggy), adding flour to your filling is key. That being said, if you prefer your filling to be a tad thinner, start with less flour, then add as needed.
- Unsalted Butter: I opt for unsalted butter pretty much always so I can season as I go (without things getting too salty), plus it caramelizes the vegetable filling perfectly while providing a good amount of comforting richness as well.
- Egg: To ensure you get a golden-brown, shiny crust, dont forget your egg wash. Its almost too silly to skip—just simply beat one whole egg and lightly brush it on top of your pie dough prior to baking.
- Chicken Breasts: When you think of a pot pie, chicken is most likely what immediately comes to mind, right? That doesnt mean you cant feel free to change things up, though. Feel free to go wild with some leftover Thanksgiving turkey, go rogue with a vegan mushroom pot pie,
- Low-Sodium Chicken Broth: The base of your savory filling, low-sodium chicken broth will add just enough umami all while making sure your pot pie doesnt become overly salty.
- Heavy Cream: What would a chicken pot pie be without a creamy filling? Id rather not imagine it—be sure to get cartons labeled heavy cream (and not half-and-half); this is how youll add that (very necessary) rich, creamy flavor.
- Frozen Peas: I love the pop of freshness, sweetness, and color you get in frozen peas. To me, they just scream, “Pot pie!” though you can and absolutely should feel welcome to mix and match your vegetables. Frozen cut green beans, sliced mushrooms, or leeks would also be lovely here.
- Garlic, Onion & Carrot: These are your flavor-building MVPs, here, with garlic adding plenty of savory depth, with a bit of earthy sweetness imparted by both the yellow onion and carrots.
- Fresh Parsley: A crisp, peppery bite from fresh parsley helps to cut through this rich pie, while also adding a bit of earthiness.
- Fresh Thyme: Woodsy and cozy, thyme is how to make any pot pie taste like its taken you all day (when it really didnt).
For your pie crust, start by separately freezing the flour and butter for 30 minutes. Once chilled, add the flour, baking powder, and kosher salt to a large food processor and pulse until combined. Then add the butter and continue to pulse until the mixture forms pea-sized pieces and some slightly larger pieces form. With the motor running, slowly pour in 1/2 c. ice water, 1 Tbsp. at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).
Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no or very minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes or up to 3 days.
Next, its time to make the filling. In a large pot over medium heat, melt the butter, and add the onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, which will take about 10 minutes. Then add the garlic, then stir in the flour and continue cooking, stirring constantly, until mixture turns golden and begins to bubble, which will take about 3 minutes, then begin to gradually whisk in the broth.
Once the broth has been added and incorporated, bring the mixture to a boil and cook, stirring occasionally, until thickened, for another 5 minutes. Remove the mixture from the heat and stir in the heavy cream first, followed by the cubed chicken, peas, parsley, and thyme. Then season with kosher salt and pepper and allow the filling mixture to cool.
Meanwhile, place a rack in the center of the oven, and preheat to 375°. On a lightly floured surface, roll out one disc of pie dough to form a large round thats about 1/4″ thick.
Transfer the dough disk to a deep 9″ pie dish, then add the filling.
Once filled, roll out a second disc of dough to form another large round about 1/4″ thick, and arrange it on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim the edges of dough, leaving about 1/4″ overhang. Fold the excess dough underneath the dough on the top rim of the pie pan and, using clean fingers, crimp to seal.
Just before you pop the pie into the oven, brush the top of your pie dough with egg wash. Then, using a paring knife, cut 4 small slits into the top of crust to allow the steam to escape as it bakes, and sprinkle the top with sea salt.
Full list of ingredients and directions can be found in the recipe below.
- No soggy bottoms: Wondering how to prevent the bottom crust from becoming soggy? It all depends on the filling—it cant be soupy. Instead, it should be thick when it comes off the stove. Too much broth and youll run the risk of it seeping through your crust before its baked.
- Achieving a thick filling: I use an ample amount of flour in my recipe to achieve a thick, creamy filling—not only because of the texture, but also to prevent the crust from becoming soggy. If you prefer your filling to be a tad thinner, start with less flour, then add as needed.
- Change up the chicken: A variety of protein subs work wonderfully in this recipe. I love turning to rotisserie chicken, but you can also use cooked chopped turkey breast instead (à la turkey pot pie).
- Want to make it ahead? This cozy recipe is one of the easiest to prep, stash, and assemble later. First, prepare the pie crust per the recipe instructions, and flatten into a disk rather than roll it out. Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, let it thaw in the refrigerator before rolling out. Next, you can prep the chicken up to 2 days in advance of making the pie: Simply bake, cool, and refrigerate. Finally, make the filling up to 1 day in advance. Let it cool, then store in an airtight container in the refrigerator. When you’re ready to serve, simply combine all of your elements and bake.
Freshly baked, chicken pot pie will last up to 5 days in the refrigerator covered tightly with plastic wrap or stored in an airtight container. Alternatively, you can freeze a whole baked or unbaked chicken pot pie wrapped tightly in plastic wrap for up to 2 months.Advertisement – Continue Reading Below
- 3 cups (360 g.) all-purpose flour, plus more for surface
- 1 cup (2 sticks) unsalted butter, cut into 1/2″ pieces
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 cup (1 stick) unsalted butter, plus more for dish
- 1 medium yellow onion, finely chopped
- 2 large carrots, peeled, finely chopped
- Kosher salt
- 3 cloves garlic, finely chopped
- 1/2 cup (60 g.) all-purpose flour, plus more for surface
- 3 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 4 (8-oz.) boneless, skinless chicken breasts, poached, cut into cubes
- 1 cup frozen peas
- 2 Tbsp. chopped fresh parsley
- 2 tsp. chopped fresh thyme leaves
- Freshly ground black pepper
- 1 large egg, lightly beaten
- Flaky sea salt
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Crust
- Step 1 Separately freeze flour and butter 30 minutes.
- Step 2 In a large food processor, pulse flour, baking powder, and kosher salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the motor running, slowly pour in 1/2 c. ice water, 1 Tbsp. at a time, until dough just comes together and is moist but not wet and sticky (test by squeezing some with your fingers).
- Step 3 Turn out dough onto a lightly floured surface. Form into 2 balls, then flatten into 2 discs (make sure there are no/minimal cracks). Cover with plastic wrap and refrigerate at least 30 minutes and up to 3 days.
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Filling
- Step 1 In a large pot over medium heat, melt butter. Add onions and carrots and cook, stirring occasionally, until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook, stirring constantly, until mixture turns golden and is beginning to bubble, about 3 minutes. Gradually whisk in broth. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
- Step 2 Remove from heat and stir in cream, then add chicken, peas, parsley, and thyme; season with kosher salt and pepper. Let cool.
- Step 3 Arrange a rack in center of oven; preheat to 375°. On a lightly floured surface, roll out one disc of dough to a large round about 1/4″ thick. Transfer to a deep 9″ pie dish, then add filling. Roll out second disc of dough to a large round about 1/4″ thick. Arrange on top of filling. Press edges of top and bottom dough rounds together. Using a sharp knife or kitchen shears, trim edges of dough, leaving about 1/4″ overhang. Fold excess dough underneath dough on top rim of pie pan. Using clean fingers, crimp to seal.
- Step 4 Brush top of dough with egg wash. Using a paring knife, cut 4 small slits into top of crust. Sprinkle with sea salt.
- Step 5 Bake pot pie until crust is golden brown, about 45 minutes. Let cool at least 15 minutes before serving.
