Cozy up to delicious homemade air fryer pot pie loaded with tender chicken and vegetables, creamy filling, and golden puff pastry topping.
Ingredients
Air Fryer Pot Pie Filling
4cupslow sodium chicken stock
1 1/2cupscooked shredded chicken*
1 1/2 cupspeeled and cubed Yukon gold potato, about 1 large potato
2tablespoonsbutter
1/2mediumyellow onion, diced
2stalkscelery, diced
2mediumcarrots, diced
2clovesgarlic, minced or grated
3tablespoonsflour
3sprigsparsley, minced
3sprigsthyme leaves, minced
1/2 cuppeas, frozen
1/2cupheavy cream
kosher salt and cracked black pepper, to taste
Air Fryer Pot Pie Crust
1sheetpuff pastry, thawed overnight in the refrigerator**
1tablespoonbutter, melted
1egg, beaten
1sprigthyme leaves, minced
kosher salt and cracked black pepper , to taste
flour, for dusting
Instructions
Air Fryer Pot Pie Filling
In a small saucepan, bring two cups of the chicken stock to a boil and add in the cubed potato. Boil until fork tender, about 10 minutes. When tender, remove the potato from the cooking liquid and reserve the remaining stock for the filling. 2 additional cups are needed, so if some liquid evaporated during boiling, replace with additional stock.
In a separate pan, place the diced onion, carrots, and celery and sauté in butter with kosher salt and black pepper to taste over medium heat until softened, about 8 minutes. When the veggies have softened, add in the minced garlic and cook for another 2 minutes.
To make a roux add 3 tablespoons of flour to the sautéed veggies in butter and cook for about 1-2 minutes, being careful not to burn.
Bring the 2 cups of reserved chicken stock back to a boil in your saucepan. Once boiling, add the veggie and flour mixture, the cooked potatoes, and the cooked, shredded chicken. Reduce heat to medium-high and cook until the mixture is very thick and gravy-like, about 5 minutes, stirring as needed.
To the thickened filling, add the minced parsley and thyme leaves as well as the frozen peas (no need to thaw) and the heavy cream. Taste and adjust seasoning with kosher salt and black pepper to taste. Remove from the heat and transfer the filling evenly into disposable aluminum pans.
Air Fryer Pot Pie Crust
Transfer the thawed puff pastry sheet onto a lightly floured surface. Roll out the pastry until it is about half its original thickness. Using the miniature pan as a guide, cut three rectangular pieces of puff pastry large enough to top each pan with about an inch of hang-over on all four sides.
Melt 1 tablespoon of butter in the microwave and crack in one egg and whisk with a fork to make an egg wash. Add in one sprig of minced thyme leaves and mix. Brush the egg mixture along the rim of the foil pan. Top each pie with a thin piece of puff pastry and fold any excess down the sides of the pan. Use a small knife to cut a slit in the puff pastry to allow any steam to release while cooking. Brush the tops of the pies with the remaining egg wash and sprinkle on kosher salt and black pepper to taste.
Air Fry
Preheat your air fryer to 395°. Cover the pot pies loosely with a sheet of aluminum foil and add 2 at a time into the preheated air fryer.
Cook for about 15 minutes tented with foil. Then, remove the foil, and cook for an additional 5-8 minutes until they are a deep, golden brown.*** Serve piping hot.
Equipment
1 Air Fryer
3 mini loaf pans, disposable or steel, roughly 5" x 3" x 2" in size
aluminum foil
Rolling Pin
Notes
*This recipe is perfect to make with leftover cooked chicken or rotisserie chicken. If you are starting from scratch, poach a chicken breast in stock or in salted, boiling water for about 12 minutes, then shred with two forks. **Puff pastry is found in the freezer section of the grocery store. Thaw the package in the fridge overnight. Leave the puff pastry sheet in the fridge until you are ready to roll it out, as it puffs best when cold. ***Every air fryer is different. Keep an eye on the pies while they cook, and if you have access to multiple air fryers, use your best quality option to ensure best results with the puff pastry crust.