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Air fryer chicken pot pie with a flaky golden crust and creamy chicken and vegetable filling, served hot with tender chicken, carrots, peas, and potatoes.
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Air Fryer Chicken Pot Pie – Cozy Comfort Made Easy

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4

Ingredients

  • Cooked chicken: 2 cups shredded or diced (rotisserie works great)
  • Butter: 3 tablespoons unsalted
  • All-purpose flour: 3 tablespoons
  • Chicken broth: 1 1/2 cups low-sodium
  • Milk or half-and-half: 1/2 cup
  • Onion: 1 small finely chopped
  • Garlic: 2 cloves minced
  • Frozen mixed vegetables: 1 1/2 cups peas, carrots, corn, green beans
  • Potato: 1 small peeled and diced (optional, for extra heartiness)
  • Fresh thyme or dried thyme: 1 teaspoon 1/2 teaspoon if dried
  • Salt and black pepper: To taste
  • Pie dough or puff pastry: 1 sheet store-bought or homemade
  • Egg: 1 beaten with 1 teaspoon water (for egg wash)
  • Olive oil or cooking spray: For greasing ramekins

Instructions

  • Prepare the ramekins. Lightly grease 4 to 6 oven-safe ramekins (8 to 10 ounces each) with olive oil or cooking spray.
  • Set aside.
  • Sauté aromatics. In a medium saucepan over medium heat, melt butter. Add onion and a pinch of salt. Cook until soft and translucent, 3 to 4 minutes.
  • Stir in garlic and cook 30 seconds.
  • Build the roux. Sprinkle in flour and cook, stirring constantly, for 1 minute. This removes the raw flour taste and thickens the sauce later.
  • Add liquids. Gradually whisk in chicken broth, then milk. Keep whisking to smooth out any lumps.
  • Simmer 2 to 3 minutes until slightly thickened and silky.
  • Season and add veggies. Stir in thyme, black pepper, and a pinch of salt. Add frozen mixed veggies and diced potato (if using). Simmer 5 to 7 minutes until the potatoes are just tender.
  • Fold in chicken. Add cooked chicken and stir to combine.
  • Taste and adjust seasoning with more salt and pepper as needed. The filling should be creamy but spoonable, not runny. If too thick, splash in more broth; if too thin, simmer a minute longer.
  • Cool the filling slightly. Remove from heat and let the filling sit for 5 minutes.
  • Slight cooling helps the crust stay crisp.
  • Fill ramekins. Divide the filling evenly among the prepared ramekins, leaving 1/4 inch of space at the top.
  • Top with dough. Roll out pie dough or puff pastry on a lightly floured surface. Cut rounds slightly larger than your ramekins. Drape each round over the filling and crimp or press edges along the rim.
  • Cut a small slit in the center of each pie for steam to escape.
  • Egg wash. Brush the tops lightly with egg wash for a glossy, golden finish. Sprinkle with a pinch of salt and pepper if you like.
  • Preheat the air fryer. Heat your air fryer to 360°F (182°C) for 3 to 5 minutes.
  • Air fry. Place 2 to 3 pies in the basket, leaving space between them for airflow. Air fry at 360°F for 12 to 16 minutes until the crust is puffed and deep golden and the filling is bubbling at the edges.
  • Time varies by air fryer and ramekin size.
  • Rest and serve. Let pies rest for 5 minutes before serving. The filling will set slightly and be easier to eat.