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Air fryer chicken pot pie 

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Chicken pot pie is one of those hearty family dishes that are surprisingly easy to make, great for re-heating and work great even when frozen. I love to make a batch of the chicken pot pie filling and then it is just a case of adding a nice puff pastry top and it is ready to go. Making an air fryer chicken pot pie is so simple too, by following the same steps, and the cooking time is much quicker than in the oven too.

What I love about the air fryer is how convenient it is to use. It sits on my worktop, with easy access, and as I have a double drawer Ninja AF400UK I’m able to cook two different meals or items at the same time. This is perfect as I have fussy little ones who don’t always want to eat the same meals that I am making.

The filling for this recipe is really simple to make and can simmer on the hob for 10-15 minutes. Sometimes I cook up air fryer chicken leg quarters, and strip the meat off, and other times I use fresh chicken breasts to cook up especially for this recipe. 

I love a comfort food meal, and feel it is always well deserved at the end of a long day. I feel like pot pies work for all weathers, as they are a lighter version of a chicken pie really. 

You could adapt the vegetables in this recipe to use up whatever you have in the fridge but the ones I’ve suggested below are my favourites that work so well and bring the most texture to the dish. 

The filling for this pie could just as easily be turned into a full pie, by blind baking the pastry bottom crust first with baking beans in. Then you could add the filling, the pie topping, crimp the edges and cook as per this recipe. 

If you want something sweet to enjoy after the richness of this pie I can firmly recommend my air fryer cookies or midnight cookies recipes. Check out my favourite air fryer recipes or my tips for air frying while you’re here too.

A cooked air fryer chicken pot pie on a white serving tray.

Ingredients for air fryer chicken pot pie: 

Makes 8 individual pies or one large sized pie

1 sheet of puff pastry – I used this one

250g boneless and skinless chicken breast – you could use chicken thigh if you prefer 

1/2 a white onion

1/2 a red onion

2 carrots 

2 stalks of celery

200g white potato 

1/2 tablespoon olive oil or oil spray 

20g butter

20g plain flour 

400ml chicken stock 

1 medium egg 

Cooked frozen fish pie in the air fryer with brushed steel fork and spoon with a blue linen napkin on a mixed wood chopping board.

Method for making a chicken pot pie in the air fryer: 

Finely dice the red and white onions.

Peel, top and tail the carrots. Cut into quarters lengthways and then slice into a fine dice.

Top and tail the celery and chop into a fine dice.

Peel the potatoes and then chop into bite sized pieces. 

Dice the chicken breast or thigh into bite sized pieces or even small slices if you prefer. 

Place half the olive oil, or spray oil, into a pan over a low-medium heat. 

Add the onions and cook for a couple of minutes until translucent.

Add the carrots, white and red onion and celery.

Stir the mixture well and cook for a few minutes until the edges are golden brown. 

Remove the vegetable mixture from the pan and set aside. 

Lightly cook the chicken in the other half of the oil. You want to cook for a few minutes, until the outside is lightly brown. Set the chicken aside. 

Then add the butter to the pan which contained the vegetables and chicken. 

Once the butter has melted add the plain flour and stir until mixed together.

Add a splash of the chicken stock at a time until the entire stock is gradually combined. You want to add this slowly to avoid lumps in your mixture. 

Once the liquid is completely combined add back in the vegetables and chicken that you set aside earlier.

Simmer for 5-7 minutes until the sauce has thickened up and then the chicken is ready to be turned into a pot pie. 

Take your sheet of puff pastry, lay it out and then use a pastry cutter, or cookie cutter, that is the same size as the ramekins that you want to use. Alternatively you could use one of the empty ramekins, turn it upside down and cut around this for the right size.

Spray each of the ramekins with a splash of spray oil.

Add the chicken pot pie mixture to the ramekins and then top with the puff pastry circle.

Take the egg, beat it well in a dish with a little salt. 

Use a pastry brush to brush the beaten egg mixture on to the top of the puff pastry circle. 

If you want to you can cut a little snip into the centre of the pastry to allow more air flow when the mixture is piping hot. 

Carefully place your four ramekins into the air fryer basket. You should be able to fit all 4 inside one air fryer basket comfortably but cook in two batches if there is not enough airflow. 

Air fry at 180C (355F approx) for 16 – 18 minutes. I found that 18 minutes was the perfect amount for crispy golden pastry that was cooked throughout without going hard. 

The filling in these will be piping hot, as will the ramekins, so make sure you use oven gloves when you remove them from the air fryer basket. 

Two pukka pie cooked in the air fryer on a white and mushroom coloured plate.

What is the best type of pastry for a pot pie?

I love to use puff pastry, as when it puffs up it just goes extra flaky and delicious. You could use any pastry that you have in. My shortcrust pastry recipe would work great – though it wouldn’t puff up as much. 

What to serve with chicken pot pie: 

I love to serve with a nice serving of pressure cooker mashed potatoes, onion gravy or beef gravy and air fryer butternut squash or air fryer asparagus

Air fryer tenderstem broccoli works great too and is one of my favourites. I love air fryer vegetables as they have a nice firm bite to them usually and I love that I can cook them alongside the other components of my other air fryer meal too. 

A cooked air fryer frozen chicken burger in a sesame seed topped bun with burger cheese and tomato ketchup.

What sauces go nice with easy air fryer chicken pot pie? 

I do love a gravy, as I think it is a classic that you just can’t beat. My daughters love tomato ketchup with their pies – which is a little controversial I know.

If you’re looking to try something different then a nice Diane sauce or béarnaise sauce would be fun. This pot pie actually has its own sauce inside which is packed full of flavour and great for dipping air fryer chips in too. 

Can you reheat a chicken pot pie in the air fryer? 

Yes, absolutely. I’d recommend you wrap the edges of the pie in foil first, to try and avoid it burning.

As these are individual pies they would only need 8-10 minutes, though I would check that it is cooked throughout before serving by using a *meat thermometer

The creamiest ever fish pie with leeks!

Want to cook frozen pot pie in your air fryer?

If you’re cooking an air fryer frozen chicken pot pie then I would recommend starting with an extra 30-40% on the cooking times and checking back frequently to make sure the pastry isn’t burning. Always check that the filling is piping hot before serving too. If you’re using pie crust you may want to cover it with a little foil to prevent burning.

If you’re looking to get the most from your air fryer these are some of my favourite air fryer accessories and cookbooks:

Something to note about air fryer recipes is that all air fryers have different sizes, depths and as such the cooking times can vary. All air fryer recipes on this website are intended as a guide, and not a guarantee that the timings will be perfect. Enjoy!

Slow cooker chicken tikka masala, slow cooker whole chicken, chicken pie and slow cooker chicken & prawn paella recipes

Chicken pot pie in the air fryer recipe:

A cooked air fryer chicken pot pie on a white serving tray.
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Air fryer chicken pot pie

How to make a chicken pot pie, from scratch, and cook it in the air fryer.
Course Main Course
Cuisine British
Keyword air fryer, carrots, celery, chicken, onion, pie, potato
Prep Time 15 minutes
Cook Time 16 minutes
Servings 8 pies
Calories 247kcal
Author Katykicker

Ingredients

  • 320 g puff pastry
  • 250 g boneless and skinless chicken breast – you could use chicken thigh if you prefer
  • 1/2 a white onion
  • 1/2 a red onion
  • 2 carrots
  • 2 stalks of celery
  • 200 g white potato
  • 1/2 tablespoon olive oil or oil spray
  • 20 g butter
  • 20 g plain flour
  • 400 ml chicken stock
  • 1 medium egg

Instructions

  • Finely dice the red and white onions.
  • Peel, top and tail the carrots. Cut into quarters lengthways and then slice into a fine dice.
  • Top and tail the celery and chop into a fine dice.
  • Peel the potatoes and then chop into bite sized pieces.
  • Dice the chicken breast or thigh into bite sized pieces or even small slices if you prefer.
  • Place half the olive oil, or spray oil, into a pan over a low-medium heat.
  • Add the onions and cook for a couple of minutes until translucent.
  • Add the carrots, white and red onion and celery.
  • Stir the mixture well and cook for a few minutes until the edges are golden brown.
  • Remove the vegetable mixture from the pan and set aside.
  • Lightly cook the chicken in the other half of the oil. You want to cook for a few minutes, until the outside is lightly brown. Set the chicken aside.
  • Then add the butter to the pan which contained the vegetables and chicken.
  • Once the butter has melted add the plain flour and stir until mixed together.
  • Add a splash of the chicken stock at a time until the entire stock is gradually combined. You want to add this slowly to avoid lumps in your mixture.
  • Once the liquid is completely combined add back in the vegetables and chicken that you set aside earlier.
  • Simmer for 5-7 minutes until the sauce has thickened up and then the chicken is ready to be turned into a pot pie.
  • Take your sheet of puff pastry, lay it out and then use a pastry cutter, or cookie cutter, that is the same size as the ramekins that you want to use. Alternatively you could use one of the empty ramekins, turn it upside down and cut around this for the right size.
  • Spray each of the ramekins with a splash of spray oil.
  • Add the chicken pot pie mixture to the ramekins and then top with the puff pastry circle.
  • Take the egg, beat it well in a dish with a little salt.
  • Use a pastry brush to brush the beaten egg mixture on to the top of the puff pastry circle.
  • If you want to you can cut a little snip into the centre of the pastry to allow more air flow when the mixture is piping hot.
  • Carefully place your four ramekins into the air fryer basket. You should be able to fit all 4 inside one air fryer basket comfortably but cook in two batches if there is not enough airflow.
  • Air fry at 180C (355F approx) for 16 – 18 minutes. I found that 18 minutes was the perfect amount for crispy golden pastry that was cooked throughout without going hard.
  • The filling in these will be piping hot, as will the ramekins, so make sure you use oven gloves when you remove them from the air fryer basket.

Nutrition

Calories: 247kcal

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

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A cooked air fryer chicken pot pie on a white serving tray.
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