Chicken pot pie in an air fryer gives you flaky crust and creamy filling without heating up the whole kitchen. If you want to know how to make chicken pot pie in air fryer, you came to the right place. This method works for both homemade and frozen versions. It’s faster then using a regular oven too.
The air fryer circulates hot air around the pie, so the crust gets crisp and golden. The filling stays hot and creamy inside. You just need the right temperature, the right pan, and a little patience.
Why The Air Fryer Works So Well For Pot Pie
A standard oven takes 15 to 20 minutes just to preheat. An air fryer heats up in about 3 minutes. That alone saves you time on busy weeknights.
The small cooking chamber also means the heat stays concentrated on the pie. You get a browner, crispier top crust than you would in a big oven. And your kitchen stays cool, which matters in summer.
- Faster preheat and shorter cook time
- Crispier crust from direct hot air flow
- No need to heat a large oven for one pie
- Easy cleanup with a small pan or liner
How To Make Chicken Pot Pie In Air Fryer
Follow these steps for a reliable result every time. The process is simple once you know the timing.
What You Will Need
- 1 refrigerated pie crust or puff pastry sheet
- 2 cups cooked chicken, shredded or cubed
- 1 can cream of chicken soup, 10.5 oz
- 1 cup frozen mixed vegetables, thawed
- 1/3 cup milk or chicken broth
- Salt, pepper, garlic powder, onion powder
- A 6 to 7 inch round cake pan or pie dish that fits your basket
Check your air fryer basket size before you start. Most 5.8 quart models fit a 7 inch pan fine. Smaller models may need a 6 inch pan.
Step 1: Make The Filling
Stir the chicken, soup, vegetables, and milk together in a bowl. Add a pinch of salt, pepper, garlic powder, and onion powder. Mix until everything is coated evenly.
The mixture should be thick but spoonable. If it looks dry, add one more tablespoon of milk.
Step 2: Prepare The Crust
Roll out your pie crust on a floured surface. Cut it to fit your pan with a little overhang. Press one layer into the bottom of the greased pan if you want a bottom crust.
For a single-crust pie, skip the bottom layer. Just have the top crust ready to drape over the filling.
Step 3: Assemble The Pie
- Spoon the filling into the greased pan.
- Lay the crust over the top.
- Press the edges down against the pan rim.
- Cut 3 or 4 small slits in the top for steam.
- Brush the crust with a little melted butter or egg wash.
The slits matter. Without them, steam builds up and the crust can split or get soggy.
Step 4: Air Fry The Pie
Set your air fryer to 350°F. Place the pan in the basket. Cook for 18 to 22 minutes.
Check at the 15 minute mark. If the crust is browning to fast, tent it with foil. Every air fryer runs a little different, so trust your eyes over the clock.
The pie is done when the crust is deep golden brown and the filling bubbles through the slits.
Step 5: Rest Before Serving
Let the pie sit for 5 to 10 minutes before you cut it. The filling thickens as it cools. If you cut it right away, it will run all over the plate.
Using Frozen Pot Pies In The Air Fryer
Store-bought frozen pot pies work great in an air fryer. They are actually one of the easiest things to cook this way.
- Remove the pie from all packaging.
- Place it in the basket or on a small rack.
- Cook at 360°F for 25 to 30 minutes.
- Flip halfway if your model has a strong top element.
Check the internal temp reaches 165°F before eating. The crust should be flaky and the center hot all the way through.
Tips For The Best Results
- Do not overfill the pan. Leave a half inch of space at the top.
- Thaw frozen vegetables first. Ice crystals make the filling watery.
- Use a pan that fits with room for air to flow around it.
- Rotate the pan halfway through if your air fryer cooks uneven.
- Let the pie rest. This step is not optional.
If your crust browns to fast on top, lower the temp to 330°F and add 5 more minutes. Slow and steady beats burnt every time.
Common Mistakes To Avoid
One big mistake is using a pan that is to big for the basket. Air needs to move around the pie. If the pan touches the sides, the crust will not crisp up right.
Another mistake is skipping the steam vents. Always cut slits in the top crust. This keeps the filling from boiling over.
Finally, do not crank the heat up to save time. High heat burns the crust before the filling gets hot. Stick with 350°F for homemade pies.
Storage And Reheating
Store leftovers in the fridge for up to 3 days. Cover them so the crust does not dry out.
To reheat, put a slice back in the air fryer at 320°F for 5 to 7 minutes. The microwave works in a pinch, but the crust will go soft. The air fryer brings back most of the crunch.
You can also freeze a baked pie for up to 2 months. Wrap it tight with foil, then reheat from frozen at 340°F for 20 minutes.
Once you try this method, you may never go back to the oven for pot pie. It is quick, clean, and the crust comes out better than you would expect. Give it a shot on your next lazy dinner night.