Air Fryer Chicken Pot Pie was one of those recipes I assumed had to be oven-baked, until my first shortcut version came out with a soggy bottom and overcooked crust. I wanted that golden, flaky top with a creamy center, but faster. After testing this three ways at different temperatures, I discovered that slightly lowering the heat and using pre-cooked filling made all the difference. This temperature finally solved the soggy issue, and now I get perfectly crisp pastry and bubbling filling in under 20 minutes.
Why This Air Fryer Chicken Pot Pie Works
The air fryer cooks chicken pot pie faster than a traditional oven while still giving you that golden, flaky crust. Most top recipes cook between 350°F and 375°F, and I found that 360°F creates even browning without burning the edges.
Using fully cooked, warm filling is the key. The first few attempts taught me that cold filling leads to overcooked pastry before the center heats through. By preheating the filling and baking in individual ramekins, the crust crisps beautifully while the inside becomes creamy and bubbling.
Air Fryer Chicken Pot Pie also works perfectly for single servings, making portion control and cook time much easier.
Timing for Air Fryer Chicken Pot Pie
Prep Time: 10 minutes
Cook Time: 16–18 minutes
Total Time: 26–28 minutes
Ingredients for Air Fryer Chicken Pot Pie
You’ll need simple comfort-food staples for this recipe.
Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Crust:
- 1 sheet refrigerated puff pastry (thawed) or pie crust
- 1 egg, beaten (for egg wash)
How to Make Chicken Pot Pie in the Air Fryer
- Preheat your air fryer to 360°F (182°C) for 3–5 minutes.
- In a bowl, mix cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, thyme, salt, and pepper until fully combined.
- Lightly grease two small oven-safe ramekins that fit in your air fryer basket.
- Divide the filling evenly between ramekins, filling about ¾ full to prevent bubbling over.
- Cut puff pastry slightly larger than the ramekin tops and place over each one. Press edges to seal.
- Brush the tops lightly with beaten egg for a golden finish.
- Cut a small slit in the center to allow steam to escape.
- Air fry at 360°F (182°C) for 16–18 minutes until the crust is golden brown and the filling is bubbling around the edges.
- Carefully remove and let rest 5 minutes. The filling should be hot and creamy throughout (internal temperature should reach at least 165°F / 74°C).
Tips for Perfect Air Fryer Chicken Pot Pie
- Use warm filling: Cold filling causes uneven cooking.
- Don’t overcrowd: Leave space around ramekins for proper airflow.
- Watch the top: If browning too quickly, loosely tent with foil.
- Avoid overfilling: Leave room for bubbling to prevent leaks.
- Model differences: Smaller air fryers may cook faster—check at 14 minutes.
- Golden cue: The crust should be deep golden brown with crisp edges before removing.
Storing and Reheating Air Fryer Chicken Pot Pie
Storage: Cover tightly and refrigerate for up to 3 days. You can also freeze fully cooked pies for up to 2 months.
Reheating: Air fry at 330°F (165°C) for 5–7 minutes until heated through. If frozen, thaw overnight first.
Variations:
- Swap chicken for turkey (great for leftovers).
- Add diced potatoes for a heartier filling.
- Stir in fresh herbs like parsley or rosemary.
- Use biscuit dough instead of puff pastry for a softer topping.
Conclusion
Air Fryer Chicken Pot Pie has become one of my favorite comfort meals when I don’t want to wait on the oven. The flaky crust and creamy filling come together fast, and cleanup is minimal. Once you try it this way, it’s hard to go back.
