Air Fryer Chicken Pot Pie

5 from 1 vote

Making a classic chicken pot pie in the air fryer is easy, fast, and delicious! It's a great weeknight dinner that is hearty and satisfying.

Course dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings people

Calories 784kcal

Author Marlynn Schotland

Equipment

1 Air Fryer
1 Baking Pan

Ingredients

cooking spray
1 package (with 2 rounds) refrigerated pie crusts
3 cups cooked, cubed chicken meat
1 package (10 ounces) frozen Stahlbush Island Farms Classic Mixed Vegetables
1 cup (10.5 ounce can) cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh parsley
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 egg, lightly beaten

Instructions

Lightly spray the bottom of an 8-inch baking pan with baking spray or cooking spray. Or, you can line the pan with parchment paper.
Gently place one of the pie crust rounds into the pan and gently press the dough up the sides. Use a knife to cut away any excess dough.
Place the pan into your air fryer basket and air fry at 350°F for 5-7 minutes, until the crust is just lightly baked.
While the bottom crust is air frying, make the filling. In a large bowl, mix together the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, thyme, parsley, salt, and pepper. Stir until well combined.
Once the bottom crust is done, use oven mitts to carefully lift the pan out of the air fryer basket and spoon the filling into the pan.
Place the second pie crust round over the top and cut away any excess dough.
Use the tines of a fork to gently press down around the sides and use a knife to cut four to five 1-inch slits into the top crust.
Using a pastry brush, brush the egg wash over the top of the entire crust.
Carefully place the pan back into the air fryer basket and air fry at 350°F for 15 to 18 minutes, until the top crust is golden brown.
Allow the chicken pot pie to rest for at least 5 minutes before slicing and serving.

Notes

Makes 4-6 servings.

Click here for an easy pie dough recipe.

If using a baking pan: You can use a baking pan that is made specifically for the air fryer, or you can use any baking pan that is oven safe that will fit inside your air fryer. I use an 8-inch pan that is 1.5" deep. You can also use 4-6 ramekins instead.

If using oven-safe ramekins: skip the bottom crust, grease the insides of each ramekin, add the filling, then use a round cooking cutter to cut out mini pie crust rounds and top each filled ramekin with one pie crust round. Cut 2 slits in the center of each pie crust round. Air fry at 360°F for about 17 minutes.

Vegetables: no need to thaw the vegetables -- just add them straight to the filling and mix in. You can thaw them first if you like; the cook time remains the same.

Storage: allow the chicken pot pie to cool, then store in an airtight container in the refrigerator for up to 3 days.

Nutrition