How Long To Reheat Chicken Pie In Air Fryer

You want to know how long to reheat chicken pie in air fryer. Getting that timing right is the secret to a crispy crust without drying out the filling.

An air fryer is perfect for this job. It circulates hot air to crisp the pastry while warming the inside evenly. This guide gives you the exact steps and times for different types of chicken pie, from homemade to frozen store-bought ones. You’ll get a result that’s often better than the oven.

The short answer is 8 to 12 minutes at 350°F (175°C). But the exact time depends on several factors. The size of your pie slice, whether it’s fresh or frozen, and your specific air fryer model all play a part.

Starting at 350°F is the sweet spot. It’s hot enough to re-crisp the pastry but gentle enough to heat the filling through without burning the top. Always preheat your air fryer for the best results. A cold basket starts the cooking process unevenly.

Key Factors That Affect Reheating Time

Not all chicken pies are the same. Here’s what changes the clock.

Pie Size and Thickness: A single serving pot pie will heat faster than a thick slice of a family-sized pie. Thicker fillings need more time.
Starting Temperature: A refrigerated pie takes longer than one at room temperature. A frozen pie needs the most time and a different method.
Pastry Type: Puff pastry crisps very quickly. Shortcrust or a biscuit topping may need a slightly lower temperature to heat through without over-browning.
Air Fryer Model: Wattage and basket size vary. The first time you try, check the pie a minute or two before the recommended time ends.

Step-by-Step: Reheating a Refrigerated Chicken Pie

For a slice or individual pie that’s been in the fridge, follow these steps.

Take the pie out of the fridge and let it sit on the counter for about 10 minutes. This takes the chill off the filling.
Preheat your air fryer to 350°F (175°C) for 3 minutes.
If the pastry looks dry, you can spritz it very lightly with water or brush on a tiny bit of melted butter. This helps it crisp up.
Place the pie in the air fryer basket. Use a piece of foil or parchment under it if you’re worried about drips.
Heat for 8 to 10 minutes. For a full pot pie, aim for 10-12 minutes.
Check at the 8-minute mark. The crust should be golden and the filling should be steaming hot (at least 165°F internally).
Let it rest for 2 minutes before eating. The filling will be extremely hot.

How to Reheat a Frozen Chicken Pie in the Air Fryer

You can go straight from freezer to air fryer. The key is a lower temperature at first to thaw the center.

Do not preheat the air fryer. Start with a cold basket for frozen items.
Place the frozen pie in the basket. No need to add oil or butter.
Set the temperature to 320°F (160°C). Cook for 12-15 minutes. This gently defrosts and heats the filling.
Increase the heat to 350°F (175°C). Cook for another 5-8 minutes to crisp the pastry.
Always check that the internal temperature of the filling reaches 165°F. A meat thermometer is your best friend here.

Special Note on Frozen Pot Pies with Foil Tins

Many store-bought pot pies come in foil containers. You can reheat them in the air fryer, but be careful.

The foil is safe to use, but it can block air flow. This might lead to a soggy top.
For a crispier top, carefully remove the pie from the foil tin and place it directly in the basket. Or, you can finish the last 3-4 minutes without the foil cover.
If you leave it in the tin, add a few extra minutes to the cooking time.

Tips for the Crispiest Possible Crust

Everyone wants that perfect, flaky, crispy crust. Here’s how to guarantee it.

Preheat, Preheat, Preheat: This is the most important step for any air frying. It starts the crisping process immediately.
Don’t Overcrowd: Give the pie slice some space. Air needs to circulate all around it for even browning.
Use a Pastry Brush: A light brush of beaten egg, milk, or even a very thin layer of oil on the pastry before reheating can work wonders for color and crispness.
The Bottom Crust Trick: If you have a slice with a bottom crust, place it pastry-side up in the basket for the first half of cooking. Then flip it. This ensures the bottom gets crispy too.
Let it Breathe: After taking it out, don’t cover it. Letting the steam escape keeps the crust from getting soft.

Common Mistakes to Avoid

A few small errors can ruin your perfectly good leftover pie. Steer clear of these.

Using Too High Heat: Setting the temp above 375°F will likely burn the crust before the filling is hot. 350°F is ideal.
Skipping the Preheating: Putting a cold pie in a cold air fryer leads to uneven heating and a soggy crust.
Not Checking Internal Temperature: Especially with frozen pies, the outside can look done while the inside is still cold. Always use a thermometer to ensure food safety.
Reheating a Whole Large Pie: Air fryers are best for single servings or slices. A whole large pie won’t heat evenly; the oven is a better choice for that.
Forgetting to Let it Rest: The filling will be like lava straight out of the basket. A short rest makes it safer to eat and allows the heat to distribute.

Food Safety: Reheating Chicken the Right Way

Chicken must be reheated safely to avoid foodborne illness. The air fryer’s quick cooking is a advantage here.

The USDA recommends reheating all poultry to an internal temperature of 165°F (74°C). This kills any potential bacteria. You should check the temperature in the center of the filling, not just near the edge.

Only reheat a pie once. After you’ve warmed it up, you shouldn’t cool it and reheat it again. This increases the risk of bacterial growth. Only reheat the amount you plan to eat immediately.

Comparing Methods: Air Fryer vs. Oven vs. Microwave

How does the air fryer stack up against other methods?

Air Fryer: Best for speed and crispiness. Heats in about 10 minutes with excellent crust results. Cons: Smaller capacity.
Oven: Great for reheating multiple slices or a whole pie. It will give a crispy crust but takes longer (often 20-25 minutes at 350°F). Uses more energy.
Microwave: Fastest method (2-4 minutes), but it makes the pastry very soggy and chewy. Only use this if you don’t care about the crust texture.

The air fryer is the clear winner for balancing speed and texture. It’s faster than the oven and gives a far superior result to the microwave.

FAQs About Reheating Chicken Pie

Can I reheat a chicken pie that has a cream-based filling?

Yes, you can. Creamy fillings are fine. Just use the standard 350°F temperature and check that it’s piping hot all the way through. The air fryer’s even heat is good for this.

How do I reheat a chicken pie without burning the pastry?

Stick to 350°F. If your air fryer runs hot, try 340°F. You can also loosely tent a small piece of foil over just the pastry edges if they are browning too fast, but this is rarely needed.

What if my chicken pie has a potato topping instead of pastry?

For a shepherd’s pie style with mashed potatoes, reheat at 350°F for 10-12 minutes. The top won’t get “crispy” like pastry, but it will get a nice golden color and the filling will heat through.

Creative Leftover Ideas

If you have leftover chicken pie filling but no pastry, don’t waste it. Your air fryer can still help.

Spoon the filling into ramekins, top with shredded cheese or breadcrumbs, and air fry until bubbly.
Use the filling as a topping for a baked potato. Air fry the potato first, then load it up and warm it for another few minutes.
Wrap the filling in egg roll wrappers or puff pastry to make new, smaller hand pies. Air fry them for a quick snack.

Reheating chicken pie in an air fryer is simple once you know the basic rules. Remember the magic number: 350°F for 8-12 minutes from fridge temperature. Always preheat, never overcrowd, and always check that the inside is hot enough. With this method, your leftover pie will have a crust that’s possibly even crispier than when it was first made. The next time you have that delicious leftover chicken pie, you’ll know exactly what to do for a perfect, hot, and crispy meal.