There's nothing like a steaming hot chicken pot pie on a cold winter day. Perhaps you are the one who makes the best homemade chicken pot pies for everyone in the family, which you promptly freeze until ready to eat. Or maybe your favourite local restaurant sells this amazing pot pie that you picked up frozen to save for just the right occasion. Whatever the case may be, you have to know how to properly reheat the pot pie so that you still have a perfectly flaky crust and the meat inside the pie is thoroughly cooked through.
Preheat the oven to 176 degrees C.
Crack and egg into a bowl and a pour in a teaspoon of water or milk. Whisk together until the egg is completely beaten.
Brush the crust of the chicken pot pie with the egg wash and cover with aluminium foil. Place the pie in the oven on a baking tray.
Remove the pie from the oven after 15 minutes, remove the foil and brush the top again with the egg wash.
Place the pie back in the oven uncovered for another 15 minutes until the pie crusts is golden brown and the temperature inside the pie is at least 73.9 degrees C. Serve hot.
Try a beef pot pie, if you enjoy red meat.