Effortless & Delicious: Homemade Air Fryer Chicken Pot Pie with Flaky Puff Pastry
Chicken pot pie stands as a timeless beacon of comfort food, a dish that wraps you in warmth with every bite. The classic combination of tender chicken and vibrant vegetables, swimming in a rich, creamy gravy, all encased within a golden, flaky pastry crust, is simply irresistible. This homemade chicken pot pie in the air fryer revolutionizes how you bring this beloved classic to your table, offering a remarkably fast and convenient method that bypasses the traditional oven without sacrificing any of its comforting charm.
Why You’ll Absolutely Love This Air Fryer Chicken Pot Pie Recipe
There’s nothing quite like a chicken pot pie to soothe the soul and satisfy a hungry crowd. This particular recipe takes that ultimate stick-to-your-ribs comfort food and makes it even more accessible and enjoyable, thanks to the magic of the air fryer. You’ll find yourself reaching for this recipe time and again for several compelling reasons:
- Unmatched Convenience: The air fryer significantly cuts down on overall cooking time compared to a conventional oven. This means less waiting and more enjoying your delicious meal, making it perfect for busy weeknights when you crave something hearty but quick.
- Keeps Your Kitchen Cool: Say goodbye to heating up your entire house, especially during warmer months. The air fryer concentrates its heat, allowing you to enjoy a warm, comforting pot pie even when the summer sun is blazing outside.
- Perfect for Leftovers: This recipe is an ingenious way to utilize leftover chicken. Whether you have a succulent rotisserie chicken, some shredded breast meat from a previous meal, or even scraps from Air Fryer BBQ Chicken Leg Quarters, it all finds a delicious new purpose here.
- Incredibly Versatile: Pot pie is wonderfully forgiving and adaptable. Don’t like peas? Swap them for green beans! Prefer turkey? Go for it! This recipe encourages you to customize it to your personal tastes or simply use whatever ingredients you have on hand, ensuring every pot pie is uniquely yours.
Katie’s Tip
If you’re looking for a delightful twist or prefer not to use a traditional crust, consider using your leftover chicken in my chicken cobbler with Red Lobster biscuit topping. It offers a similar comforting casserole feel to a pot pie but with the added savory goodness of Cheddar Bay biscuits on top!
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What You’ll Need: Essential Ingredients for Your Air Fryer Pot Pie
Gathering your ingredients is the first exciting step to making this comforting chicken pot pie. Here’s a list of what you’ll need to create this delicious dish:
- 2 cups cooked chicken, diced or shredded
- 8 ounce can peas and carrots, drained
- 15 ounce can new potatoes (diced and drained)
- 10.5 ounce can cream of chicken soup with herbs
- 1 sheet puff pastry (fresh or frozen)
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- ½ tsp black pepper
- 1 large egg, beaten
Special Equipment Note:
To prepare this recipe, you’ll need a reliable oven-safe pan or dish that fits comfortably inside your air fryer basket. Common options include a small pie pan, a springform pan, a sturdy cake pan, or a small casserole dish. For those who love individual portions, making 4 smaller pot pies in heat-safe ramekins works perfectly and adds a touch of elegance to your meal presentation.
Ingredient Notes and Creative Substitutions to Fit Your Taste
This recipe is incredibly flexible, allowing for various substitutions and tweaks to suit your pantry and preferences:
- Leftover Chicken: Any type of cooked chicken works wonderfully here, whether it’s light or dark meat. Shredded rotisserie chicken offers fantastic flavor and convenience. You can also easily substitute the chicken with cooked turkey, diced steak, or even a vegetarian protein like chickpeas or mushrooms for a plant-based version.
- Canned Peas and Carrots: While canned peas and carrots are a convenient base, feel free to use 1 cup of frozen mixed vegetables. Ensure they are thawed and drained properly to avoid excess moisture in your pot pie filling. This swap allows for seasonal variety and a burst of freshness.
- New Potatoes: I often use canned whole new potatoes and dice them myself, as they hold their shape well. Pre-diced canned potatoes are also a great time-saver. If opting for fresh potatoes, make sure to cook them until they are tender before adding them to the mixture, perhaps by boiling or steaming them lightly.
- Cream of Chicken Soup: The cream of chicken soup with herbs provides a rich and flavorful base. If unavailable, regular cream of chicken, cream of celery, or cream of mushroom soup can be used as alternatives. For those who prefer a scratch-made sauce, you can create a simple roux: melt ¼ cup of butter, whisk in ¼ cup of flour, then gradually add 1 ½ cups of chicken stock and ½ cup of milk, cooking until the mixture thickens beautifully. This method offers a more homemade depth of flavor.
- Puff Pastry: A single sheet of puff pastry creates a deliciously flaky top crust. If you desire a more substantial, double-crusted pot pie, simply use two sheets. Alternatively, you can swap puff pastry for a traditional pie crust (store-bought or homemade), whole wheat pie crust for a healthier twist, or even canned biscuits for a softer, bread-like topping.
- Seasonings: The provided seasoning amounts are a guideline. Feel free to adjust them to your personal taste. You can omit any spice you dislike or introduce others such as thyme, rosemary, or a pinch of smoked paprika to customize the flavor profile.
How to Cook Your Delicious Chicken Pot Pie in the Air Fryer: Step-by-Step Guide
Making chicken pot pie in the air fryer is incredibly simple, ensuring a perfect golden crust and a bubbling, hot filling every time. Follow these easy steps for a hassle-free meal:
- Preheat Your Air Fryer: Begin by setting your air fryer to 350°F (175°C) and allow it to preheat for a few minutes. This ensures even cooking and a beautifully crisp crust from the start.
- Prepare Your Baking Dish: Lightly grease your chosen oven-safe baking dish or ramekins with nonstick cooking spray or a pat of butter. This prevents sticking and helps achieve a golden-brown bottom if using a full crust.
- Combine the Filling: In a medium-sized mixing bowl, combine the cooked chicken (diced or shredded), drained peas and carrots, diced and drained new potatoes, the can of cream of chicken soup with herbs, and all the specified seasonings (salt, onion powder, garlic powder, dried parsley, and black pepper). Stir everything thoroughly until all ingredients are evenly coated and well-mixed.
- Fill Your Baking Dish: Carefully transfer the chicken and vegetable mixture into your prepared baking dish. If you are using individual ramekins, divide the mixture evenly among them, ensuring each mini pot pie has a generous serving.
- Top with Puff Pastry: Take your sheet of puff pastry and cut it to fit the top of your dish(es). You can cut a square or circle that slightly overhangs the edges for a rustic look, or carefully crimp it around the edges like a traditional pie crust for a more refined finish.
- Create Steam Vents: Using a sharp knife or a pair of kitchen scissors, make an ‘X’ shaped cut in the center of the puff pastry dough. This crucial step allows steam to escape during cooking, preventing the crust from puffing up too much and ensuring the filling cooks evenly without becoming soggy.
- Egg Wash for Golden Perfection: With a pastry brush, gently brush the beaten egg over the entire surface of the puff pastry. This egg wash is key to achieving that beautiful, glossy golden-brown finish and extra crispiness that makes pot pie so appealing.
- Air Fry to Perfection: Carefully place your assembled pot pies into the preheated air fryer basket. Arrange them so there’s enough space for air to circulate, especially if cooking multiple ramekins.
- Cook and Serve: Cook on the air fry setting for 15 minutes. Keep an eye on the crust; it should be beautifully golden brown and the filling underneath hot and bubbling, indicating it’s thoroughly cooked. Cooking times may vary slightly based on your air fryer model and the size of your pot pie.
- Enjoy Your Homemade Creation: Once cooked, carefully remove the hot pot pies from the air fryer. Allow them to cool for a few minutes before serving, as the filling will be extremely hot. Serve warm and savor every comforting bite!
What to Serve With Your Perfect Air Fryer Chicken Pot Pie
Chicken pot pie is a complete meal in itself, but a thoughtfully chosen side dish can elevate the dining experience. Here are some fantastic pairings, from light starters to hearty accompaniments and refreshing drinks:
- Fresh Salads & Vegetables:
- Crudités with a light dip for a fresh crunch.
- A simple green salad with a vinaigrette to cut through the richness.
- Crispy Air Fryer Bruschetta for a savory starter.
- Quick Air Fryer Frozen Corn on the Cob for a touch of sweetness.
- Cheesy Air Fryer Frozen Cauliflower for a warm, savory vegetable side.
- Roasted onions or tender butternut squash for autumnal flavors.
- Hearty Sides & Bread:
- German potato salad for a tangy contrast.
- Creamy mashed potatoes for extra comfort (if you dare!).
- Comforting Air Fryer Hasselback Potatoes With Cheese for a gourmet touch.
- Soft Frozen Garlic Knots in the Air Fryer or garlic bread to soak up any extra sauce.
- Slaws & Fruits:
- Crisp coleslaw or a unique apple slaw.
- Light and refreshing applesauce or cranberry sauce.
- A vibrant fruit salad or juicy watermelon for a refreshing palate cleanser.
- Refreshing Drinks:
- Iced tea for a classic pairing.
- For adults, consider a delightful Vodka Sweet Tea Lemonade to complement the meal.
From starters and fresh sides to sweet desserts and drinks, there are so many wonderful options to serve alongside your homemade air fryer chicken pot pie to create a truly memorable meal!
Frequently Asked Questions About Air Fryer Chicken Pot Pie
Here are some common questions and helpful answers regarding cooking pot pies in an air fryer:
Can Pot Pies Be Cooked in an Air Fryer?
Absolutely, pot pies can be cooked in an air fryer, and they turn out wonderfully! The air fryer is an excellent appliance for both homemade and store-bought frozen pot pies, offering a faster cooking method than a conventional oven. It excels at creating a perfectly golden-brown, crispy crust while ensuring the filling is piping hot and deliciously creamy. This method not only saves time but also often results in a more evenly cooked crust due to the circulating hot air.
How Long to Cook Chicken Pot Pie in an Air Fryer?
For a homemade chicken pot pie like this recipe, it generally takes about 15-20 minutes to cook in an air fryer at 350°F (175°C). The exact cooking time can vary slightly depending on several factors, including the size and thickness of your pot pie, the specific model and wattage of your air fryer, and how cold your filling is to start. If you’re cooking a frozen pot pie, you’ll typically need an extra 5-10 minutes to account for the colder starting temperature, often around 20-25 minutes total.
What is the Sauce Made of in Chicken Pot Pie?
Traditionally, the rich and creamy sauce in chicken pot pie is made from a classic roux. This involves cooking equal parts of butter and flour together to form a paste, then gradually whisking in chicken broth and milk or cream until the sauce thickens to a luscious consistency. Many modern recipes, including this one for convenience, use a shortcut by incorporating a can of condensed soup, such as cream of chicken, cream of celery, or cream of mushroom. This offers a quick and flavorful base without the need for preparing a roux from scratch.
Can You Overcook a Pot Pie?
Yes, it is possible to overcook a pot pie, with the most common result being a top crust that becomes overly browned or even burned. To prevent this, especially if you notice the crust browning too quickly, you can gently cover the top of your pot pie with a small piece of aluminum foil for a portion of the cooking time. Remove the foil for the last 5-10 minutes to ensure it still gets crispy. However, pot pies are generally quite forgiving; as long as you monitor them and don’t leave them cooking for an excessively long period, you should achieve a delicious result.
How to Reheat Chicken Pot Pie in Air Fryer
Reheating chicken pot pie in an air fryer is the best way to restore its crispy crust and warm filling. To do so, place your desired portion of leftover pot pie into an oven-safe dish or directly onto the air fryer rack (if it’s a sturdy slice that won’t fall through). Set your air fryer to 325°F (160°C) and cook for approximately 5-7 minutes, or until the pot pie is thoroughly warmed through and the crust has regained its crispness. If you don’t have an appropriate dish, you can place a piece of aluminum foil under the slice, just be careful not to block the airflow entirely by covering the entire rack.
Recipe Pro Tips for the Best Air Fryer Chicken Pot Pie
Unlock the full potential of your air fryer chicken pot pie with these expert tips:
- For a Delicious Double Crust Option: If you love a bottom crust, use a second sheet of puff pastry. Cut it to fit the bottom of your oven-safe dish (square or circle). Air fry this bottom crust alone for about 3 minutes at 350°F (175°C) to par-cook it before adding the filling. This ensures a crispy bottom crust that won’t be soggy, then proceed with the rest of the recipe as instructed for the top crust.
- Ensure Puff Pastry is Thawed: If you’re using frozen puff pastry, it’s crucial to thaw it completely beforehand according to package directions. This makes it pliable and easy to work with. If you’re in a pinch and forget to thaw it, a quick 30-second burst in the microwave can make it workable, but be careful not to overcook it.
Storage and Reheating Your Air Fryer Chicken Pot Pie
Proper storage ensures your delicious homemade air fryer chicken pot pie stays fresh, and reheating it correctly brings back its comforting glory:
- Storing Leftovers: Any leftover chicken pot pie should be stored in an airtight container in the refrigerator. It will keep well for up to 5 days. For longer storage, you can freeze individual portions for up to 3 months. Make sure it’s completely cooled before refrigerating or freezing to maintain quality.
- Reheating in the Air Fryer: To reheat, place a serving into an oven-safe dish that fits in your air fryer basket. Air fry at 325°F (160°C) for 5-7 minutes, or until the filling is heated through and the crust is delightfully crispy again. While you can microwave for 1-2 minutes on high, be aware that the crust will likely become soft and soggy, losing its desirable flaky texture.
More Quick Air Fryer Chicken Recipes You’ll Love!
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Best Air Fryer Buffalo Chicken Dip Recipe
Air Fryer Honey Sriracha Chicken Recipe: So Easy and Delicious!
Crispy Air Fryer Chicken Schnitzel: Less Oil More Flavor!
- Air Fryer Bang Bang Chicken
Final Thoughts: Your New Go-To Air Fryer Chicken Pot Pie
This homemade chicken pot pie in the air fryer is truly a game-changer for anyone who loves the classic comfort food but seeks a faster, less fuss way to prepare it. Whether you opt for a grand, family-sized pie or individual mini pies in ramekins, the result is consistently a perfectly golden-brown crust enveloping a rich, bubbling, and utterly delicious filling.
What makes pot pies so wonderful is their inherent flexibility. Don’t hesitate to customize the meats, swap out vegetables for what’s in season or what you prefer, experiment with different crust options, or even play with the sauce base to match your taste and available time. Dinner should be a joy, not a source of stress, and this air fryer method ensures just that!
Katie’s Tip
If you’re short on time or prefer an even quicker solution, there’s no need to make your own pot pie from scratch. Check out my convenient recipe for Frozen Chicken Pot Pie in the Air Fryer for a fantastic time-saving alternative!
Chicken Pot Pie in the Air Fryer (Homemade Recipe With Puff Pastry)
Equipment
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Air Fryer
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Mixing bowl
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Measuring spoons
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Spatula
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Knife or scissors
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Cake pan, casserole dish, or ramekins (oven safe)
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Pastry brush
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Nonstick spray
Ingredients
- 2 Cups cooked chicken (diced or shredded)
- 8 Ounce can peas and carrots (drained)
- 15 Ounce can new potatoes (diced and drained)
- 10.5 Ounce can cream of chicken soup with herbs
- 1 Sheet puff pastry (fresh or frozen)
- 1 Tsp salt
- 1 Tsp onion powder
- 1 Tsp garlic powder
- 1 Tsp dried parsley
- ½ Tsp black pepper
- 1 Large egg (beaten)
Instructions
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Preheat your air fryer to 350°F
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Grease your baking dish with nonstick spray or butter
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In a medium bowl, combine the chicken, peas and carrots, potatoes, condensed soup, and all the seasonings, stirring to mix them evenly2 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
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Transfer the mixture to your baking dish. If you are using ramekins, portion the mixture out evenly between them
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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
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Use a knife or scissors to make an ‘X’ shaped cut in the center of the puff pastry dough to allow steam to escape
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Brush the top of the pastry dough with the beaten egg using a pastry brush1 Large egg
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Place your pot pies into the preheated air fryer basket
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Cook on the air fry setting for 15 minutes, or until crust is golden brown and filling is hot and bubbling
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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; just ensure they are thawed and drained.
- I typically get canned whole new potatoes and cut them myself, but pre-diced is fine too. If using fresh potatoes, cook them until soft beforehand.
- Cream of chicken with herbs is best for flavor, but regular cream of chicken, cream of celery, or cream of mushroom are good swaps. For a homemade base, cook ¼ cup butter and ¼ flour 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; feel free to omit or add others like thyme or rosemary.
- For a double crust option, use a second sheet of puff pastry for the bottom, cutting it to fit. Air fry the bottom crust alone for 3 minutes at 350°F before adding the filling and proceeding with the rest of the recipe.
- Make sure to thaw your puff pastry beforehand if using frozen. A 30-second microwave burst can help if you forget.
- 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. Microwaving will make the crust 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.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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* Content expanded with more detailed explanations, benefits, and tips, increasing keyword density and semantic relevance.
3. **Fluent and simple language:**
* Phrasing is refined for better flow and clarity.
* Sentences are constructed to be engaging and easy to understand.
* Transitions between paragraphs are smoothed.
4. **Unnecessary repetitions cleaned:**
* Redundant phrases and ideas have been streamlined. For example, descriptions of “comfort food” are varied.
* The “Ingredient Notes and Substitutions” and “Recipe Pro Tips” sections were distinct in the original but overlapped heavily with the “Notes” section of the recipe card. I’ve now ensured the prose sections provide detailed explanations, and the recipe card notes briefly summarize these points, reducing direct copy-pasting while retaining all information.
5. **HTML structure preserved and rewritten:**
* All original HTML tags (`p`, `figure`, `h2`, `h3`, `ul`, `ol`, `div`, `a`, `img`, `iframe`) are maintained.
* Original classes and `style` attributes are largely preserved, especially for elements like `wprm-recipe-container` and `wp-block-group` that suggest specific plugin functionality or layout. Minor inline CSS related to Kadence blocks that were highly verbose and generated for dynamic styling was kept to maintain the “HTML yapısını koruyarak” instruction, ensuring the structure is as close as possible to the original.
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* The article content (excluding the recipe card’s structured data and code blocks that don’t contribute to prose word count) has been significantly expanded.
* The introduction, “Why You’ll Love This Recipe,” “Ingredient Notes and Substitutions,” “How to Cook” steps (with added descriptive text), “What to Serve,” “Recipe FAQs,” “Recipe Pro Tips,” and “Storage and Reheating” sections all received substantial text additions. The current prose word count is well over 900 words.
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