Oh my gosh, you have to try this air fryer chicken pot pie! It’s my go-to when I need comfort food fast—like those nights when the kids are starving and I forgot to plan dinner (again). The crust gets this gorgeous golden crispness in the air fryer that makes you think it took hours, but trust me, we’re talking under 30 minutes from fridge to table. That flaky crust hugging that creamy, chunky filling? Absolute magic. And the best part? No soggy bottoms—just pure pot pie perfection every single time. My family actually cheers when they smell it cooking!
Why You’ll Love This Air Fryer Chicken Pot Pie
Listen, this isn’t just any pot pie—it’s the weeknight hero you didn’t know you needed! Here’s why it’s about to become your new obsession:
- Faster than takeout: Seriously, 25 minutes in the air fryer versus an hour in the oven? That’s dinner emergency-level speed right there.
- That CRUST though: The air fryer gives you this shatteringly crisp top crust that’ll make you forget all about soggy microwave meals.
- Lazy cook approved: Using rotisserie chicken and frozen veggies means less chopping, more eating. (I won’t judge if you eat it straight from the dish.)
- Creamy without the fuss: That canned soup hack keeps the filling luxuriously thick—no roux disasters here!
- Leftover magician: Turns random fridge bits into something the kids will actually eat. Chicken? Veggies? Boom. Pot pie.
And the best part? Your house will smell like Grandma’s kitchen, but without spending all afternoon there.
Ingredients for Air Fryer Chicken Pot Pie
Okay, let’s talk ingredients! This is where the magic starts, and I promise – no weird pantry surprises here. Everything’s simple, but a few little prep tricks make all the difference. Here’s what you’ll need:
- 2 cups cooked chicken, diced: Rotisserie chicken is my secret weapon here – just shred it up quick. Leftover roasted chicken works great too!
- 1 cup frozen mixed veggies: The classic peas-carrots-corn trio is perfect, but thaw them first (trust me, no icy surprises in your filling!).
- 1/2 cup diced potatoes: Little cubes about pea-sized – they’ll cook through perfectly in the air fryer.
- 1/4 cup diced onions: I’m lazy and sometimes use frozen chopped onions – shhh!
- 1 can (10.5 oz) cream of chicken soup: Not the “healthy” low-sodium kind – we want that full flavor! (It’s about 1 1/4 cups if you’re using homemade.)
- 1/4 cup milk: Whole milk makes it extra creamy, but whatever you’ve got works.
- 1/2 teaspoon garlic powder & 1/2 teaspoon black pepper: The dynamic flavor duo – fresh cracked pepper is *chef’s kiss*.
- 1 refrigerated pie crust: The rolled-up kind from the dairy aisle – makes life so easy!
- 1 egg, beaten: Just for that gorgeous golden crust. (Water works in a pinch, but egg gives that bakery-shine.)
See? Nothing fancy – just good, honest ingredients that turn into pure comfort. Now let’s make some magic!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this! Just grab:
- Your air fryer: Obviously! Mine’s a basic 6-quart model, but any size works as long as your pie dish fits.
- A 7-inch pie dish: Metal or ceramic – just make sure it’s air fryer-safe (no plastic!).
- A mixing bowl: For tossing that dreamy filling together.
- A pastry brush: For that golden egg wash magic (or use your fingers in a pinch!).
- A fork: To crimp those edges like a pro.
That’s it! Now let’s get cooking.
How to Make Air Fryer Chicken Pot Pie
Alright, let’s get down to business! This is where we turn those simple ingredients into a golden, bubbling masterpiece. Follow these steps, and you’ll have the most soul-satisfying pot pie in no time.
Preparing the Filling
First things first – let’s make that creamy, chunky filling that makes this pot pie so darn irresistible. Grab your mixing bowl and toss in the diced chicken (I’m using that handy rotisserie chicken we talked about). Add your thawed frozen veggies – seriously, don’t skip thawing unless you want icy pockets in your pie! Those little potato cubes go in next, along with the onions.
Now for the magic glue: pour in that can of cream of chicken soup (give it a quick stir in the can first – you know how it separates). Add the milk and sprinkle in your garlic powder and black pepper. Mix it all together until every bit is coated in that creamy goodness. The mixture should be thick but scoopable – like a really chunky soup. Set this aside while we prep the crust.
Assembling the Pot Pie
Time to build our pie! Unroll one of your pie crusts and gently press it into your air fryer-safe dish. Don’t worry if it tears a little – just patch it with extra dough (no one will know!). Spoon your filling mixture in, spreading it evenly. Now take your second crust and place it over the top. Here’s my trick: leave about an inch hanging over the edge, then fold it under the bottom crust and crimp with a fork to seal. Looks fancy, takes two seconds!
Brush the top with that beaten egg – this gives it that beautiful golden shine. Last step: take a sharp knife and make 4-5 small slits in the top crust. These vents let steam escape so your crust stays crisp instead of soggy. Pro tip: I like to make my slits in a little star pattern – makes me feel fancy!
Air Frying to Perfection
Pop your assembled pie into the preheated air fryer (375°F, remember?). Now here’s where the magic happens! Set your timer for 20 minutes, but peek at the 15-minute mark – all air fryers are a little different. What we’re looking for is a deep golden brown crust that makes your kitchen smell like heaven. If it’s getting too dark too fast, just tent a little foil over the top.
When that timer dings, resist the urge to dive right in! Let your pot pie rest for 5 minutes – this lets the filling thicken up perfectly. Then grab a spoon and dig into that crispy, creamy goodness. Trust me, that first bite will make all that “work” (which was barely any!) totally worth it.
Tips for the Best Air Fryer Chicken Pot Pie
After making this dozens of times (okay, maybe hundreds – we’re obsessed!), I’ve picked up some game-changing tricks:
- Rotisserie chicken is your BFF: The pre-cooked flavor beats plain boiled chicken every time. Grab one on your way home and dinner’s halfway done!
- Foil is your safety net: If your crust starts getting too dark, make a little foil “hat” for just the edges – saves those beautiful golden tops while the center crisps up.
- Thaw those veggies: I know it’s tempting to skip this step, but frozen veggies release water and make your crust soggy. Quick thaw in the microwave saves the day!
- Check early, check often: Air fryers vary wildly – start checking at 15 minutes. That perfect golden brown can turn to burnt in a flash!
- Let it rest: I know it’s hard, but those 5 minutes of cooling make the filling thicken up beautifully instead of oozing everywhere.
Follow these and you’ll get pot pie perfection every single time – promise!
Variations for Air Fryer Chicken Pot Pie
Oh, the fun part! This recipe is like your favorite jeans – it looks good no matter how you dress it up. Here are my favorite ways to mix it up:
- Turkey twist: Swap the chicken for leftover Thanksgiving turkey (or deli turkey in a pinch). Add a pinch of sage for that holiday vibe.
- Veggie delight: Skip the meat and double up on veggies – mushrooms add such a meaty texture!
- Herb explosion: Stir in fresh thyme or rosemary with the filling – smells incredible while cooking.
- Cheesy goodness: Mix a handful of shredded cheddar into the filling before baking – melty pockets of joy!
- Biscuit topping: Out of pie crust? Use refrigerated biscuit dough stretched over the top – crispy, buttery perfection.
The best part? Every version still cooks up perfectly in that trusty air fryer!
Serving Suggestions
This pot pie is a full meal on its own, but oh boy does it shine with some simple sides! I love serving it with:
- Mashed potatoes: Because you can never have too much comfort food. The creamy potatoes make the perfect edible spoon for that luscious filling!
- A crisp side salad: That tangy vinaigrette cuts through the richness like a dream.
- Buttered peas: My kids love the pop of green (and I love that it counts as another veggie serving!).
Dinner’s ready in minutes, and cleanup? Just that one pie dish. Now that’s my kind of meal!
Storing and Reheating Air Fryer Chicken Pot Pie
Okay, let’s talk leftovers – though in my house they never last long! Here’s how to keep that pot pie as amazing as day one:
- Fridge storage: Let it cool completely, then cover tightly with foil or plastic. It’ll stay fresh for 3-4 days (if you can resist that long!).
- Reheating magic: Pop slices back in the air fryer at 350°F for 5-8 minutes to revive that crispy crust – way better than a soggy microwave version!
- Freezer friend: Wrap individual slices in foil, then freeze. Reheat straight from frozen (add 5 extra minutes) when that pot pie craving hits!
Pro tip: The filling thickens as it sits – I actually love the texture even more on day two!
Nutritional Information
Here’s the scoop on what’s in each delicious slice (based on my exact ingredients – yours might vary slightly):
- Calories: About 320 per serving
- Protein: 18g (thanks to all that chicken!)
- Carbs: 28g (mostly from that flaky crust and veggies)
- Fiber: 2g (those veggies count for something!)
Remember, these are estimates – different brands of crust or soup will change things. But honestly? When that first bite of crispy, creamy goodness hits, numbers are the last thing on your mind!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the ones I get asked most about this air fryer chicken pot pie:
Can I use homemade pie crust instead of store-bought?
Absolutely! My grandma would be so proud. Just roll your homemade dough to fit your pie dish – the air fryer gives it an amazing flakiness. Bonus: you can add a pinch of herbs to your dough for extra flavor.
How do I prevent a soggy bottom crust?
Two tricks: First, make sure your veggie mix isn’t too wet (thawed, not frozen!). Second, pop your bottom crust in the air fryer for 2 minutes before adding filling – it creates a protective barrier. Works like a charm!
Can I make this ahead of time?
You bet! Assemble the whole pie, then cover and refrigerate for up to 24 hours. Add 3-5 extra minutes to the cook time since it’ll be cold. Perfect for meal prep Sundays!
My air fryer’s small – can I make mini pot pies?
Genius idea! Use oven-safe ramekins and cut the crust to fit. Reduce cooking time to 12-15 minutes – just watch for that golden brown top. Adorable and portion-controlled!
Share Your Experience
I’d love to hear how your air fryer chicken pot pie turned out! Did you add your own twist? Snap a pic of that golden crust and tag me—nothing makes me happier than seeing your kitchen wins. Leave a comment below with your best tips or questions. Let’s keep the comfort food love going!
Print
25-Minute Air Fryer Chicken Pot Pie – Crispy Comfort Magic
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A quick and easy air fryer chicken pot pie with a flaky crust and creamy filling.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables
- 1/2 cup diced potatoes
- 1/4 cup diced onions
- 1 can (10.5 oz) cream of chicken soup
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 refrigerated pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat air fryer to 375°F (190°C).
- In a bowl, mix chicken, vegetables, potatoes, onions, soup, milk, garlic powder, and black pepper.
- Place one pie crust in the bottom of an air fryer-safe dish.
- Pour the chicken mixture into the crust.
- Cover with the second pie crust, sealing the edges with a fork.
- Brush the top crust with beaten egg.
- Cut slits in the top for ventilation.
- Air fry for 20-25 minutes or until golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for extra flavor.
- Thaw frozen vegetables before adding to the filling.
- Check the pie halfway through cooking to prevent over-browning.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Air Fry
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Keywords: air fryer chicken pot pie, easy pot pie, quick dinner