This individual chicken pot pie in air fryer recipe is my idea of pure comfort food — flaky, golden pastry on top with a creamy, savory filling underneath that’s packed with chicken and vegetables. The air fryer makes the crust perfectly crisp without heating up the whole kitchen, and the smaller portions mean everything cooks evenly and quickly.
If you love classic comfort dishes made easier, you’ll probably also love my Air Fryer Chicken Egg Rolls — a delicious chicken filling and easy-to-make recipe. I make pot pies when I want something a little more elegant, and the egg rolls when I want something simple and quick.
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Why You’ll Love This Recipe
- Classic comfort food, faster: You get all the flavor of chicken pot pie without waiting on a full oven bake.
- Perfectly crispy pastry: The air fryer gives the crust a golden, flaky finish without soggy bottoms.
- Great for leftovers: This is one of my favorite ways to use up leftover or rotisserie chicken.
- Freezer-friendly: You can prep these ahead and cook them when you need an easy meal.
Video Instructions
Ingredients & Substitutions
- Chicken: I usually use rotisserie chicken because it’s quick and flavorful, but leftover roasted chicken works just as well.
- Vegetables: Frozen mixed vegetables are convenient, but peas, carrots, corn, green beans, or broccoli all work. I use whatever I have on hand.
- Pie crust vs puff pastry: Pie crust gives a classic pot pie feel, while puff pastry makes the top extra flaky and dramatic.
- Milk or cream: Milk keeps the filling lighter. Cream makes it richer and more indulgent.
Instructions
Step 1 - Make the Filling
In a skillet over medium heat, melt butter. Add onion and cook for 2–3 minutes until softened. Stir in flour and cook for 1 minute.
Step 2 - Create the Sauce
Gradually whisk in chicken broth and milk. Cook until thickened and creamy.
Step 3 - Add Chicken & Vegetables
Stir in shredded chicken, mixed vegetables, salt and pepper. Cook for 2 minutes, then remove from heat and cool slightly.
Step 4 - Assemble the Pot Pies
Roll out pie crust and cut circles to fit small ramekins or air fryer-safe dishes. Spoon filling into dishes, then place pastry on top and seal edges. Cut small slits on top. Brush with beaten egg.
Step 5 - Air Fry
Preheat the air fryer to 350°F (175°C). Place pot pies in the basket and air fry for 16–18 minutes until pastry is golden and cooked through.
Step 6 - Rest & Serve
Let rest 5 minutes before serving to allow filling to set.
Pro Cooking Tips
- Let the filling cool slightly: I’ve learned that adding piping-hot filling can soften the pastry before it cooks. A short rest makes a big difference.
- Don’t overfill the ramekins: I know it is tempting, but too much filling can bubble over and make a mess in the air fryer.
- Check browning early: Some air fryers run hot. If the tops are browning fast, I loosely cover with foil for the last few minutes.
- Cut vents in the pastry: Those small slits really help steam escape so the crust stays crisp.
FAQs
Yes. I assemble them, cover, and refrigerate for up to 24 hours, then air fry when ready to eat.
Yes, just use an air fryer–safe dish and increase the cooking time slightly. I always check the center to make sure it’s hot.
Yes. I just make sure it’s well drained so the filling doesn’t get watery.
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Individual Chicken Pot Pie in Air Fryer
Ingredients
- 1 tablespoon butter
- ¼ cup diced onion
- 2 tablespoon all-purpose flour
- ¾ cup chicken broth
- ¼ cup milk or cream
- 1 cup cooked shredded chicken
- ½ cup frozen mixed vegetables
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 sheet refrigerated pie crust or puff pastry
- 1 egg, beaten
Instructions
- In a skillet over medium heat, melt butter. Add onion and cook for 2–3 minutes until softened. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk. Cook until thickened and creamy.
- Stir in shredded chicken, mixed vegetables, salt and pepper. Cook for 2 minutes, then remove from heat and cool slightly.
- Roll out pie crust and cut circles to fit small ramekins or air fryer-safe dishes. Spoon filling into dishes, then place pastry on top and seal edges. Cut small slits on top. Brush with beaten egg.
- Preheat the air fryer to 350°F (175°C). Place pot pies in the basket and air fry for 16–18 minutes until pastry is golden and cooked through.
- Let rest 5 minutes before serving to allow filling to set.
Notes
Taste & Texture
Flaky, buttery crustCreamy, savory chicken filling
Tender vegetables in every bite
Storage, Freezing & Reheating
Fridge:Store cooked pot pies in the refrigerator for up to 3 days. Freezer:
Freeze unbaked pot pies for up to 2 months. Reheat:
Air fry at 350°F (175°C) until heated through and the crust is crisp again.
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