Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I am planning on baking a chicken pie that contains double cream tonight and serving it two days later.

How long does the cream in the freshly baked pie last for? Do you think it will be still okay after two days?

share|improve this question
You mean that you will make the cream tonight, but put it in the pie itself on Sunday and serve? What cream is it exactly? And are you planning on storing the cream in the fridge? – Mien Feb 22 '13 at 18:20
i am putting double cream in a chicken pie that i am making – Pedrickthechippy Feb 22 '13 at 19:20

(I am assuming the pie essentially contains chicken broth, either as an ingredient, or from cooking the chicken in the filling, and basing the hold time on that as the likely most perishable ingredient in the pie...)

Such a pie will be safe for two to three days (possibly more, but I like to treat safety conservatively....)

However, if you have a bottom crust, it will likely get quite soggy over that period of time.

If you need to prepare your pie ahead, it might be better from a quality perspective to prepare the filling stove top separately from the crust, and blind bake the crust. Then on the night of service, you can combine the two and bake to heat through and crisp up the crust. This will almost certainly give you a better product than making the pie fully in advance.

share|improve this answer
You might want to edit or delete your answer based on the additional information the OP added in the comment. – Jay Feb 22 '13 at 19:31
@Jay Thanks, Jay; quite updated. – SAJ14SAJ Feb 22 '13 at 19:51

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.