Oh my gosh, do you remember those frozen pot pies from childhood? That flaky crust and creamy filling were pure comfort food magic. Well, I’ve been obsessed with recreating that nostalgia in my kitchen – but making it even better with my air fryer! These air fryer chicken pot pie cups give you all that cozy flavor in adorable single-serve portions with the most incredible crispy edges. The best part? They come together in about 20 minutes flat – no waiting for an oven to preheat or dealing with messy pie dough. Just pop some biscuit dough in a muffin tin, fill it with creamy chicken goodness, and let the air fryer work its magic. Trust me, the first time you pull out those golden brown cups with steam rising from the filling, you’ll be hooked!
Why You’ll Love These Air Fryer Chicken Pot Pie Cups
Listen, I know you’re going to adore these little cups of joy, and here’s why:
- Weeknight lifesaver: Ready in 20 minutes flat – faster than ordering takeout!
- Crispy perfection: That air fryer magic gives you golden, flaky crust every time
- Minimal mess: One bowl for mixing, one muffin tin – that’s it
- Kid-approved: Tiny, handheld portions make even picky eaters happy
- Customizable: Swap in whatever veggies or proteins you’ve got on hand
Seriously, these disappear so fast at my house I usually have to make a double batch!
Ingredients for Air Fryer Chicken Pot Pie Cups
Here’s what you’ll need to make these little pockets of comfort (and trust me, you probably have most of this already!):
- 1 cup cooked chicken, shredded (rotisserie chicken works beautifully here – no shame in the store-bought game!)
- 1/2 cup mixed vegetables (I use the classic peas-carrots-corn trio, but frozen mixed veggies work great too)
- 1/4 cup cream of chicken soup (this is our secret weapon for that luscious, creamy texture)
- 1/4 cup milk (any kind you have – I’ve even used almond milk in a pinch)
- 1 tsp garlic powder + 1 tsp onion powder (the dynamic duo of flavor!)
- Salt and pepper to taste (don’t be shy – season as you go!)
- 6 refrigerated biscuit dough rounds (the kind in the tube that pops open – pure magic)
- 1 tbsp melted butter (for that golden, crispy top we all crave)
See? Nothing fancy – just simple ingredients that transform into something magical in the air fryer!
Equipment You’ll Need
Don’t worry – you don’t need any fancy gadgets for these pot pie cups! Just grab:
- Your trusty air fryer (of course!)
- A standard muffin tin that fits inside (or silicone cups if you’re feeling fancy)
- One mixing bowl for the filling
- A pastry brush for that glorious butter glaze
That’s it – no special tools required, promise! Though I won’t judge if you want to use your grandma’s vintage mixing bowl like I do.
How to Make Air Fryer Chicken Pot Pie Cups
Okay, let’s get to the fun part – making these irresistible little cups! I promise it’s so easy you’ll be making them on repeat. Here’s exactly how I do it:
Step 1: Prepare the Filling
First, grab that mixing bowl and toss in your shredded chicken, veggies, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Now here’s my trick – I like to mix with a rubber spatula so I can really fold everything together without mashing the veggies. The filling should be creamy but not soupy – if it looks too thick, add another splash of milk. Taste it! This is your chance to adjust the seasoning to your liking. Need more pepper? Go for it! Want a pinch of thyme? Perfect! Make it yours.
Step 2: Assemble the Cups
Take those biscuit rounds and flatten each one between your palms – you want them about 1/4 inch thick. Press them gently into the muffin tin, making sure to push the dough up the sides a bit. Don’t worry if they’re not perfect – rustic is charming! Spoon about 2 tablespoons of filling into each cup. Here’s the key: resist the urge to overfill! Leave just a little space at the top so the filling doesn’t bubble over. Brush the tops with melted butter – this is what gives them that gorgeous golden color and crispy texture.
Step 3: Air Fry to Perfection
Pop that muffin tin right into your preheated 350°F air fryer (no need to grease it first). Set the timer for 10 minutes, but peek at them around 8 minutes – all air fryers are a little different. You’re looking for beautifully puffed, golden-brown tops with some of the filling peeking through. When you see that perfect color, they’re done! Let them cool for just a minute or two – that filling is lava-hot straight out of the air fryer. Then use a butter knife to gently loosen the edges and transfer them to a plate. Oh, and fair warning – that first bite of crispy, flaky crust giving way to creamy chicken goodness? Absolute heaven!
Tips for the Best Air Fryer Chicken Pot Pie Cups
After making these dozens of times (yes, I’m obsessed), here are my can’t-miss tricks for perfect pot pie cups every single time:
- Keep dough cold: Work with refrigerated biscuit dough straight from the fridge – it handles way better than room temp dough
- Less is more: That filling looks tempting, but stop at 2/3 full or you’ll have bubbly messes instead of pretty cups
- Serve immediately: They’re at peak crispiness straight from the air fryer – though good luck not burning your tongue!
- Butter is key: Don’t skip brushing the tops – it’s what gives that golden, bakery-worthy finish
Follow these simple tips and you’ll be the pot pie cup queen (or king) in no time!
Variations for Air Fryer Chicken Pot Pie Cups
Oh, the possibilities with these little cups! Once you master the basic recipe, it’s so fun to play around with different versions. Here are some of my favorite twists:
- Turkey swap: Use leftover Thanksgiving turkey instead of chicken – talk about a holiday leftover miracle!
- Cheese lovers: Sprinkle shredded cheddar on top before air frying for a gooey, melty surprise
- Vegan magic: Swap in plant-based chicken, coconut milk, and vegan biscuit dough – just as delicious
- Spicy kick: Add a dash of hot sauce or diced jalapeños to the filling for some heat
- Breakfast version: Fill with scrambled eggs, sausage, and cheese for a morning treat
Honestly, once you start experimenting, you’ll come up with your own favorite combos. That’s the beauty of this recipe – it’s like a blank canvas for your cravings!
Serving Suggestions
These pot pie cups are delicious all on their own, but oh baby – try them with a crisp green salad for a light meal, or dunk ’em in ranch dressing for extra indulgence. My kids love them with a side of warm gravy for dipping – total comfort food heaven!
Storage and Reheating
Okay, real talk – these rarely last long enough to store at my house! But if you do have leftovers (you disciplined soul), here’s how to keep them tasting fresh: pop them in an airtight container in the fridge for up to 2 days. When you’re ready for round two, just reheat in the air fryer at 350°F for 2-3 minutes – they’ll crisp right back up like magic. Warning: microwaving makes them soggy, so resist the easy route if you want that perfect texture!
FAQ About Air Fryer Chicken Pot Pie Cups
I get asked about these little cups all the time – here are answers to the questions that pop up most:
“Can I freeze these before baking?” Absolutely! Assemble them completely, then freeze on a baking sheet before transferring to freezer bags. When cravings hit, just pop frozen cups straight into a preheated air fryer – add 2-3 extra minutes to the cook time.
“Will puff pastry work instead of biscuit dough?” Oh yes, and it’s divine! Just cut puff pastry into squares and press into the tin – they’ll bake up extra flaky and fancy. Keep an eye on them though – they usually cook faster.
“How do I keep the bottoms from getting soggy?” Three words: don’t skip butter! Brushing the dough creates a protective barrier. Also, make sure your filling isn’t too wet – if it looks soupy, drain excess liquid first.
“Can I make these gluten-free?” You bet! Just swap in your favorite GF biscuit dough blend – the texture might be slightly different, but the flavor will still be amazing.
“Why did my filling bubble over?” Been there! Next time leave more space at the top – about 1/4 inch. And resist pressing the dough too thin at the bottom – it needs some thickness to contain all that goodness.
Nutritional Information
Now, I’m no nutritionist (just a cook who loves good food!), but here’s the general breakdown per pot pie cup: about 180 calories, 9g protein, and 20g carbs. But let’s be real – these numbers can change depending on your exact ingredients. Using skim milk instead of whole? Different biscuit brand? It all makes a difference. The important thing is you’re getting a tasty, balanced little meal in each bite!
Print
20-Minute Air Fryer Chicken Pot Pie Cups That Steal Hearts
- Total Time: 22 mins
- Yield: 6 cups 1x
- Diet: Low Lactose
Description
Crispy, flaky air fryer chicken pot pie cups filled with a creamy chicken and vegetable mixture.
Ingredients
- 1 cup cooked chicken, shredded
- 1/2 cup mixed vegetables (carrots, peas, corn)
- 1/4 cup cream of chicken soup
- 1/4 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 6 refrigerated biscuit dough rounds
- 1 tbsp melted butter
Instructions
- Preheat air fryer to 350°F (175°C).
- Mix chicken, vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper in a bowl.
- Flatten biscuit dough rounds and press into muffin tin cups.
- Spoon chicken mixture into each biscuit cup.
- Brush tops with melted butter.
- Place muffin tin in air fryer basket and cook for 10-12 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for quick prep.
- Adjust seasoning to taste.
- Serve immediately for best texture.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg
Keywords: air fryer, chicken pot pie, quick snack, easy appetizer