Air Fryer Chicken Pot Pie

Okay, full disclosure: I started making this Air Fryer Chicken Pot Pie because I wanted all the comforting, saucy, flaky goodness of a pot pie without babysitting a hot oven or waving a wooden spoon at bubbling filling that insists on erupting like a savory volcano. I joke, but the first time I pulled these little pies from the air fryer and heard that crisp crust crackle, I practically did a happy dance in my kitchen. This recipe keeps things simple — rotisserie chicken, a creamy veggie filling, and store-bought crust — so you get big flavor, minimal fuss, and maximum comfort. Plus, the air fryer gives you irresistible golden edges in under half an hour. Wins all around.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This recipe delivers a creamy, savory filling tucked into a flaky, golden crust — but faster and cleaner than a traditional oven pot pie. The air fryer crisps the edges while keeping the filling luxuriously creamy, and the aroma of butter, thyme, and roasted chicken will pull anyone into the kitchen. It’s so easy even your oven will get jealous. Who doesn’t love that audible crust crackle when you dig in?

Ingredients

For the Main Dish:

• 2 cups cooked shredded chicken (rotisserie works great)
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup diced yellow onion (about 1 small)
• 2 cloves garlic, minced
• 1 cup diced carrots (or 1 cup frozen mixed carrots & peas)
• 1/2 cup diced celery (optional)
• 1/3 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 3/4 cup milk (whole or 2% — or use half & half for extra richness)
• 1 tsp dried thyme (or 1 tsp fresh finely chopped)
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 2 refrigerated pie crusts (or 1 sheet puff pastry, thawed)
• 1 large egg + 1 tbsp water for egg wash
• Fresh parsley, chopped, for garnish (optional)

For the Sauce / Garnish (if applicable):

• Extra parsley or a sprinkle of sharp cheddar (optional)

How I Make It

Step 1:

Start by pulling out a rotisserie chicken or shredding leftover roasted chicken until you have 2 cups. Heat your air fryer to 375°F now so it preheats while you build the filling. I like to work in four 10–12 ounce ramekins for even cooking; they fit most 6-quart air fryers. If your air fryer is huge, you can use one 9-inch oven-safe dish — adjust timing slightly.

Step 2:

In a medium skillet over medium heat, melt 3 tbsp butter with 1 tbsp olive oil. Sizzle the onion, carrots, and celery until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant — you’ll smell it hit that sweet, toasty note. Stir in 1/3 cup flour and cook 1 minute to remove the raw edge.

Step 3:

Slowly whisk in 1 cup chicken broth and 3/4 cup milk until smooth. Bring to a gentle simmer and cook until thick — about 2–3 minutes. Add the shredded chicken, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning. The filling should be saucy but not runny; if it looks loose, simmer 1 minute more. Smell-check: rich, herby, and buttery — irresistible.

Step 4:

Divide the filling into four ramekins. Roll out your pie crusts and cut into four circles large enough to cover each ramekin with an overhang. Brush the ramekin rims with a little water, lay the crust over, and crimp the edges. Beat the egg with 1 tbsp water and brush the crust for that gorgeous sheen. Transfer the ramekins to the air fryer basket.

Step 5:

Air fry at 375°F for 18–22 minutes, or until the crust turns deep golden and the filling bubbles at the edges. If the crust browns too fast, tent with foil. Let pies rest 5 minutes — the filling settles and becomes easier to spoon. Garnish with parsley and serve warm. Hear that crust? That’s dinner calling.

Pro Tips

• Use a rotisserie chicken to save time and amp flavor — I do this at least half the time.
• If your crust loses shape while covering ramekins, chill it 10 minutes; slightly cold dough behaves better.
• Check internal temperature of the filling and chicken — it should reach 165°F for safety.
• For extra-crispy tops, finish with a quick 1–2-minute blast at 400°F, but watch closely.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or cooked chickpeas for a vegetarian boost; tofu gives protein, chickpeas add texture.
• Trade milk/cream for plain Greek yogurt (stir in off heat) to cut fat; expect tangier, thicker filling.
• Want dairy-free? Use unsweetened almond milk, 2 tbsp olive oil instead of butter, and a tablespoon of arrowroot slurry to thicken.
• Use a gluten-free pie crust or pre-made gluten-free puff pastry to make the whole dish gluten-free.

Variations & Tips

• Spicy twist: stir in 1 tsp smoked paprika and 1 minced jalapeño for a kick.
• Kid-friendly: add a handful of shredded cheddar to the filling before topping with crust.
• Vegetarian pot pie: swap chicken for a mix of mushrooms, potatoes, and cooked lentils.
• Mini hand pies: fill small circles of dough, fold, crimp, and air fry 12–14 minutes for portable snacks.
• Cheesy crust twist: brush crust with mustard before egg wash and sprinkle grated parmesan for a savory edge.
• Make it soupier: reduce the flour to 1/4 cup and stir in a splash more broth for spoonable comfort.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the filling and store it in the fridge up to 2 days. Assemble the pies the day you plan to cook them, or assemble and freeze unbaked pies (wrap tightly) for up to 2 months. Reheat from frozen at 350°F until 165°F, about 25–30 minutes.

Can I double the recipe?

Sure thing. Use two air fryer baskets or make one larger pie in a 9-inch dish; increase cook time by 8–12 minutes for a larger pie and check for bubbling filling and golden crust.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a touch more salt to boost flavor.

How do I know it’s done?

Look for a deep golden crust and bubbling filling around the edges. A thermometer should read 165°F in the center for safe reheated/cooked chicken.

What if I don’t have ingredient X?

Short on carrots? Use frozen mixed veggies. No pie crust? Top with biscuits or puff pastry scraps. No broth? Use water plus 1 tsp chicken base or bouillon.

How I Like to Serve It

I serve these individual pies with a crisp green salad dressed in lemon vinaigrette and a bowl of tart applesauce for contrast. They fit weeknight dinners, cozy Sunday suppers, and potlucks where they disappear fast. In fall or winter, pair with hot apple cider; in spring, a chilled Sauvignon Blanc works surprisingly well.

Notes

• Store leftover pot pie in an airtight container in the fridge up to 3 days; reheat in the air fryer at 350°F until warmed through and crisp.
• Safe cooking temp: chicken and reheated filling should reach 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Trust me, the crunchy top and comforting filling make it worth every cheerful kitchen mess.