What’s the best method for cooking a premade chicken pot pie?
I’ve recently developed a love for the chicken pot pies from a nearby shop, but every time I prepare one, I either burn the edges or undercook it. The instructions say to preheat the oven to 400°F and bake for 34 minutes, but that often results in burnt sides and a soggy bottom. I’m not sure where I’m going wrong. I even tried microwaving it, but that didn’t work either—it never warms up the center properly. Any tips?
Cooking a premade chicken pot pie can be tricky, but there are a few tips that can help you get it just right!
Preheat the Oven: Make sure your oven is fully preheated to 400°F before placing the pot pie inside. This ensures even cooking from the start.
Use a Baking Sheet: Place the pot pie on a baking sheet or a pizza stone. This helps catch any drips and can also help distribute heat more evenly.
Cover the Edges: If you’re finding that the edges are burning, you can cover them with aluminum foil after the first 15-20 minutes of cooking. This will allow the filling to cook through without overbaking the crust.
Check the Temperature: Use a food thermometer to check the internal temperature. It should reach 165°F in the center. If the edges are getting too dark but the center is still cold, you might need to lower your oven temperature by 25°F and extend the cooking time.
Let It Rest: After cooking, let the pot pie rest for about 5-10 minutes before slicing. This allows the filling to settle and makes it easier to serve.
Consider the Size: If you’re working with a larger or deeper pie, it may require a bit more cooking time. Keep this in mind when using the suggested baking time.
If you follow these tips, you should be able to achieve that perfect golden-brown crust with a warm and fully cooked filling. Enjoy your chicken pot pie!
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