Description
A quick and easy air fryer chicken pot pie with a flaky crust and creamy filling.
Ingredients
Scale
- 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