Individual Chicken Pot Pie in Air Fryer
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.
Servings 4
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.