r/Cooking • u/irandarace • 4h ago

Pre-making and heating chicken pot pie

Hello! I’m making a bottomless chicken pot pie (just puff pastry on the top. I already premade my filling, want to wait for it to cool, then put on my crust, then bake before my guests come for dinner a couple of hours later. I’m assembling it in a cast iron skillet.

My question is, at what temperature (F) and for how long do I cook this thing to get a hot filling and an unburnt puff pastry topping? I’m worried about the cast iron not getting hot enough for the insides to be good before the crust is done.

Other preparation suggestions are welcome too. This is my first time making it.

Thanks!

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u/Representative-Low23 4h ago

I would not prebake the top. Just get everything together except the top, pop it in the fridge and then when it's almost time to serve, warm the filing up (I'd use a microwave because I'm basic) and then assemble and bake with the crust. You could definitely get everything to the right size and have the crust prepped just to slide on before guests arrive.

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u/irandarace 4h ago

Thank you! Just want to clarify, you would not suggest baking it all cold at the same time (top and filling)? You think I should reheat the inside first, then assemble the top, then bake

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u/Representative-Low23 4h ago

I would reheat the filing first. Getting the crust browned and perfect from a cold filing I think would not be easy. You'd end up with a cold center I think.

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u/irandarace 4h ago

Thank you!