Description
Crispy, flaky air fryer chicken pot pie cups filled with a creamy chicken and vegetable mixture.
Ingredients
Scale
- 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