Chicken Pot Pie in the Air Fryer (Homemade Recipe With Puff Pastry)
This easy chicken pot pie in the air fryer is a convenient way to enjoy homemade comfort food. At just 15 minutes of cooking time and minimal prep, it’s perfect for weeknight meals.
Grease your baking dish with nonstick spray or butter
In a medium bowl, combine the chicken, peas and carrots, potatoes, condensed soup, and all the seasonings, stirring to mix them evenly
2 Cups cooked chicken, 8 Ounce can peas and carrots, 15 Ounce can new potatoes, 10.5 Ounce can cream of chicken soup with herbs, 1 Tsp salt, 1 Tsp onion powder, 1 Tsp garlic powder, 1 Tsp dried parsley, ½ Tsp black pepper
Transfer the mixture to your baking dish. If you are using ramekins, portion the mixture out evenly between them
Top each dish with a square of puff pastry that’s cut to fit so that it just hangs over the edge (you can also cut it in a circle to fit the top, or crimp it around the edges like a pie crust if you prefer)
1 Sheet puff pastry
Use a knife or scissors to make an ‘X’ shaped cut in the center of the puff pastry dough to allow steam to escape
Brush the top of the pastry dough with the beaten egg using a pastry brush
1 Large egg
Place your pot pies into the preheated air fryer basket
Cook on the air fry setting for 15 minutes, or until crust is golden brown and filling is hot and bubbling
Carefully remove from the air fryer (they will be hot) and serve
Notes
Any leftover chicken is fine, light or dark meat. You can also swap the chicken for turkey, steak, or another meat of your choosing
Feel free to use frozen mixed vegetables instead of the canned peas and carrots
I typically get canned whole new potatoes and cut them myself, but pre-diced is fine too. You can also use fresh potatoes, but you’ll need to cook them so they’re soft
Cream of chicken with herbs is best for flavor, but you can swap in regular cream of chicken, cream of celery, or cream of mushroom if preferred. If you have a stove, you can also make your own base from ¼ cup butter and ¼ flour cooked into a roux, then add 1 ½ cups chicken stock and ½ cup milk and cook until thickened
If you want a double crust, use 2 sheets of puff pastry instead. You can also swap the puff pastry out for pie crust, wheat pie crust, or canned biscuits
All seasonings are adjustable to taste, and feel free to leave out anything you don’t like or swap in something else
For a double crust option use a second sheet of puff pastry. Cut squares or circles to fit the bottom of your dish. Air fry the crust alone for 3 minutes at 350°F to start to cook it, then add the filling on top and proceed with the rest of the recipe
Make sure to thaw your puff pastry beforehand if you’re using frozen. If you forget, microwave it for 30 seconds to make it pliable enough to work with
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months
To reheat chicken pot pie in the air fryer, place a serving into an oven safe dish, and air fry at 325°F for 5-7 minutes, or until heated through. You may also microwave for 1-2 minutes on high, but the crust will become soggy
Exact nutritional values will vary based on brand of ingredients, any swaps or adjustments, and total quantity consumed, so please consider this a guideline only
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