Skip the oven! Air fryer chicken pot pies are as easy as they are delicious — with tender chicken and vegetables in a creamy sauce and flaky crust.
Air Fryer Mini Chicken Pot Pies
Chicken pot pie is a classic comfort food, but its traditional cooking method requires a lot of work and a number of pots and pans to prepare. Not to mention you have to heat up the big oven! And during the summertime in Texas, that just isn’t an appealing proposition!
Air Fryer to the rescue!!
These mini chicken pot pies taste like they were made from scratch…and they mostly are! We used canned biscuit dough as a shortcut, but when cooked til golden brown it tastes just like a legit pie crust!
Since we also used pre-cooked chicken and frozen veggies, you can get this dish on the table in about 30-40 minutes. Compare that to the couple hours it might take to make an old-fashioned pot pie!
If you’re looking for quick and easy ideas for weeknight dinners, this one is a keeper!
Ingredients
- 8 jumbo biscuits (flaky style)
- 3 cups chicken — already cooked and diced
- 1 bag of frozen mixed vegetables — We used a 12oz bag containing peas, green beans, carrots, and corn
- 1 1/2 cups condensed cream of chicken soup
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
Prep time: 10 minutes
Cook time: 25 minutes
To Prep: Coat each of your silicone muffin liners with non-stick spray.
- Add the chicken, vegetables, cream of chicken and spices together to a large bowl. Stir to toss until the chicken and vegetables are completely coated in the soup mixture.
- Open the biscuits and separate each one into halves — with one “half” being 3/4 of the biscuit and the other “half” being 1/4 of the biscuit. Take the larger half and mold to fit the inside of the muffin liners. Air fry for 5 minutes at 300 degrees, then remove and scoop the filling into each one so they are mostly full, with a mound in the center.
- Take the smaller half of each biscuit and place on top of each pot pie. Pinch the edges to seal the top to the sides of the pot pie. Make 4 small punctures in the top of each pie to allow steam to vent.
- Place the pies back in the air fryer basket and cook for 20 minutes at at 300°F, or until the crust is cooked through.
Air Fryer Chicken Pot Pies
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 8 jumbo biscuits flaky style
- 3 cups chicken cooked and diced
- 12 oz Frozen mixed vegetables 1 typical bag
- 1 1/2 cups condensed cream of chicken soup
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
To Prep:
-
Coat each of your silicone muffin liners with non-stick spray.
Make the Filling:
-
Add the chicken, vegetables, cream of chicken and spices together to a large bowl. Stir to toss until the chicken and vegetables are completely coated in the soup.
Make the Pies:
-
Open the biscuits and separate each one into halves — with one “half” being 3/4 of the biscuit and the other “half” being 1/4 of the biscuit. Take the larger half and mold to fit the inside of the muffin liners. Cook in the air fryer for 5 minutes at 300 degrees, then remove and scoop the filling into each one so they are mostly full, with a mound in the center.
-
Take the smaller half of each biscuit and place on top of each pot pie. Pinch the edges to seal the top to the sides of the pot pie. Make 4 small punctures in the top of each pie to allow steam to vent.
-
Place the pies back in the air fryer and cook for 20 minutes at at 300°F, or until the crust is cooked through.
