Ever pulled a beautiful chicken pot pie from the oven and wondered what to do with the leftovers? Or maybe you’re meal prepping and want to make several pot pies at once? I’ve been there too! As a comfort food enthusiast, I’ve experimented with various storage methods to keep my chicken pot pies tasting as delicious as the day they were baked.
In this comprehensive guide, I’ll share everything you need to know about storing chicken pot pie properly. From refrigeration to freezing, from baked to unbaked – we’ll cover it all! Let’s dive in and make sure none of that flaky, creamy goodness goes to waste.
Understanding Why Proper Storage Matters
Before diving into specific storage methods it’s important to understand why proper storage matters
- Food Safety: Chicken pot pie contains ingredients that can spoil quickly if not stored correctly.
- Quality Preservation: Good storage helps maintain the texture of the crust and the flavor of the filling.
- Convenience: Properly stored pot pie makes for quick and easy future meals.
The key factor to remember is the “temperature danger zone” between 40°F and 140°F (4°C to 60°C) where bacteria multiply rapidly, Our goal is to move the pot pie out of this zone as quickly as possible!
Storing Leftover Baked Chicken Pot Pie
If you’ve just finished dinner and have some pot pie left. here’s how to store it properly
Refrigeration Method (For Short-Term Storage)
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Cooling: Allow your pot pie to cool to room temperature, but don’t leave it out for more than 2 hours. Pro tip: cutting the pie into smaller portions will help it cool faster!
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Container Options:
- Use an airtight container to prevent moisture loss and odor absorption
- Wrap individual slices tightly in plastic wrap before placing in a container
- For individual slices, foil wrapping works great too
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Refrigeration: Place the container in the refrigerator where the temperature is 40°F (4°C) or below.
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Shelf Life: Consume your refrigerated chicken pot pie within 3-4 days for best quality and safety.
Freezing Method (For Long-Term Storage)
If you won’t eat the leftovers within a few days, freezing is your best option:
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Cooling: Just like with refrigeration, cool the pot pie completely first.
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Portioning: Divide the pie into individual portions. This makes thawing easier and allows you to enjoy just what you need later.
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Wrapping Technique:
- First layer: Wrap tightly in plastic wrap
- Second layer: Cover with aluminum foil for extra protection against freezer burn
- Alternative: Use freezer-safe ziplock bags with the air pressed out
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Freezing: Place the wrapped portions in the freezer.
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Shelf Life: Properly frozen chicken pot pie will maintain good quality for 2-3 months.
Storing Unbaked Chicken Pot Pie
Maybe you want to prep now and bake later? Here’s how to store unbaked pot pies:
Refrigeration (For Very Short-Term Storage)
If you plan to bake your pot pie within 24 hours:
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Assembly: Assemble the pie filling according to your recipe.
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Storage:
- Store the filling in an airtight container
- Keep the crust separate, either wrapped in plastic or in its original packaging
- Do NOT assemble the unbaked pie and store it in the refrigerator for more than 24 hours (the crust will get soggy!)
Freezing (For Longer Storage)
For storing unbaked pot pie for future use:
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Individual Pies: Assemble in disposable aluminum pans, wrap tightly in plastic and foil, then freeze.
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Filling Only: Prepare the filling, cool it completely, then freeze in airtight containers or freezer bags. Make fresh crust when you’re ready to bake.
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Crust Considerations: For best results, par-bake the bottom crust before freezing to prevent sogginess. Wrap it separately and freeze.
Thawing and Reheating Your Chicken Pot Pie
Proper thawing and reheating techniques are just as important as proper storage!
Thawing Methods
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Refrigerator Thawing (Recommended): Transfer frozen pie to the refrigerator and allow it to thaw overnight. This is the safest method as it keeps the pie out of the danger zone.
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Cold Water Thawing (Quicker Option): Place the frozen pie (still wrapped) in a leak-proof bag and submerge in cold water. Change the water every 30 minutes until thawed.
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Microwave Thawing (Use with Caution): Use the defrost setting and rotate frequently. Cook immediately after thawing this way.
❗ NEVER thaw food at room temperature – this puts it in the bacterial danger zone!
Reheating Methods
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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 starts to brown too quickly
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Microwave Reheating (Quick Option for Slices):
- Microwave individual slices on high for 1-2 minutes
- Note: The crust may become soggy with this method
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Air Fryer Reheating (My Personal Favorite):
- Heat at 350°F (175°C) for 3-5 minutes for thawed slices (10-15 minutes for frozen)
- This method restores crispness to the crust while heating the filling thoroughly
- Wrap each slice in parchment paper for best results
Storage Tips From My Kitchen to Yours
After lots of trial and error, here are some personal tips I’ve discovered:
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Individual Storage is King: I always store individual slices rather than whole pies – it’s easier to reheat just what you need.
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Label Everything: Use masking tape and a marker to note the date on your stored pot pies.
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Air Fryer Magic: If you have an air fryer, use it for reheating! It gives the absolute best crust texture after storage.
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Crust Protection: If you notice your crust getting soggy during storage, try brushing the inside of the bottom crust with beaten egg before adding filling – this creates a moisture barrier.
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Quick Meal Prep: On busy weeks, I make several individual pot pies in small aluminum pans, freeze them unbaked, and then bake them straight from frozen when needed!
Frequently Asked Questions
Q: Can I refreeze chicken pot pie after it has been thawed?
A: It’s not recommended. Refreezing compromises texture, flavor, and increases the risk of bacteria growth.
Q: How can I tell if my chicken pot pie has gone bad?
A: Look for unpleasant odors, slimy texture, or visible mold. When in doubt, throw it out!
Q: Does freezing affect the taste or texture of chicken pot pie?
A: Freezing might slightly alter texture, especially the crust. Proper wrapping and thawing techniques help minimize these effects.
Q: Is it safe to eat chicken pot pie that’s been left at room temperature?
A: No! Discard any chicken pot pie left at room temperature for more than 2 hours.
Q: How can I make my chicken pot pie crust crisper after reheating?
A: Try placing the reheated pie under the broiler for 1-2 minutes or sprinkle the crust with a little melted butter before reheating.
Final Thoughts
Properly storing chicken pot pie isn’t just about preserving food—it’s about preserving comfort! Whether you’re meal prepping for busy weekdays or simply saving leftovers, these storage methods will help ensure your pot pie remains delicious whenever you’re ready to enjoy it.
Remember the key points: cool completely before storing, keep refrigerated pot pie for up to 4 days, freeze for longer storage up to 3 months, and always reheat thoroughly for both safety and taste.
I hope these tips help you enjoy your chicken pot pies to the fullest! What’s your favorite way to reheat leftover pot pie? Share your experiences in the comments below!
Happy cooking (and storing)!
How to Make This Pot Pie
Once you find out how easy it is to make your own homemade freezable chicken pot pie, you’ll want to make it over and over again. Sometimes I will make a double batch so we have it ready to go when I need an easy weeknight meal. The delicious pot pie filling can be made in under 30 minutes!
Start by melting the butter, carrots, celery and onions in a large saucepan (1). Cook until they are tender, about 5-7 minutes (2).
Sprinkle the flour over the sautéed vegetables (3). By sprinkling it evenly, it will coat the vegetables and make thickening the mixture easier. Gradually add the milk to the vegetable and flour mixture, stirring quickly (4).
Simmer the mixture for 10-15 minutes until thickened (5). Remove from the heat and add the frozen peas and cooked chicken, stirring to combine (6).
At this point, you can divide and refrigerate or freeze the mixture (7). Or go ahead and fill the pot pies using the premade crust (8). Or do one of each!
Why We Love This Recipe
When I was younger, I used to LOVE a frozen pot pie. You know, the kind that comes in a little red box in the frozen food section? Loved them.
But as I got older, I realized they were full of extra calories and fat! Yikes! And some preservatives I didn’t really want either.
So, years ago I went searching for a frozen chicken pot pie recipe that I could make at home. I found this one in the 30 Day Gourmet Big Book of Freezer Cooking cookbook and I knew it would be a winner since everything I’d ever made from that book we always loved. You can read my review of the book by clicking here.
I tweaked the original recipe to make it my own and it has been a regular part of our menu rotation ever since.