Chicken Pot Pie in the Air Fryer
A frozen chicken pot pie takes 40 minutes or more in a full-size oven, and the top often burns before the filling is hot. A chicken pot pie in the air fryer is ready in about 25 minutes, with a flaky golden crust and bubbling filling. This guide is for store-bought frozen pot pies, with times for single-serve and mini pies.
- Temperature
- 330°F170 °C
- Total time
- 32min
- Prep time
- 2min
- Servings
- 1
- Internal temp
- 165°F74 °C
- Per serving
- 480kcal
Why the air fryer works for chicken pot pie
A pot pie has two parts with different needs. The filling is thick and has to get hot all the way through, but the pastry only needs a few minutes before it darkens. In a conventional oven this takes 40 minutes or more, and you often cover the crust with foil halfway.
The air fryer is a small space with fast-moving air. It heats the pie quickly and browns the top evenly, which is how you get flaky layers instead of a pale lid. The lower temperature of 330 °F gives the center time to reach 165 °F without scorching the crust. Cooking one pie is the best fit for the basket, so a single-serve pie is the typical size.
How to make a frozen chicken pot pie in the air fryer
Tap a time to start a timer.
- Check the pan Most single-serve frozen pot pies come in a small foil pan that fits a 4–6 qt basket. Leave the pie in its pan, and do not remove the crust. If the pan is wider than the basket, see the mini pie variant.
- Vent the top If the crust has no steam slits, cut 2 or 3 small slits with a sharp knife so steam can escape. Do not thaw the pie.
- Preheat Preheat the air fryer to 330 °F for . The lower temperature lets the middle heat before the crust darkens.
- Cook Place the pie in the basket and air fry for . Look at the crust at , and if the top is browning too quickly, cover it loosely with a small piece of foil tucked down at the edges of the pan so it cannot fly up.
- Finish Brush the crust with the melted butter, if you like, and cook for 3–5 more minutes at 330 °F, until the crust is deep golden and the filling bubbles at the slits. Insert an instant-read thermometer into the center. It should read 165 °F.
- Rest Use tongs to lift the pie out and let it rest for . The filling is thick and extremely hot, and it sets slightly as it cools.
Times and temperatures
| Chicken Pot Pie | Temperature | Time |
|---|---|---|
| Single-serve pie, 10 ozCover crust at 15 min | 330 °F (170 °C) | 25 min |
| Large pie, 15 oz | 320 °F (160 °C) | 30–35 min |
| Mini pot pies, 4 oz | 350 °F (180 °C) | 14–16 min |
| Reheat a leftover slice | 320 °F (160 °C) | 6–8 min |
| Thawed pie | 330 °F (170 °C) | 18–20 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Match the pan to the basket. The pie should sit flat and not touch the sides. Smaller pies leave room for the air to move.
- Use a thermometer. The crust color tells you nothing about the middle. A reading of 165 °F is the real test.
- Wait before the first bite. The filling holds heat for much longer than the crust. Five minutes of rest makes it easier to eat and thicker on the plate.
What to serve with chicken pot pie
A pot pie is a full meal, so keep the sides light. A green salad, steamed green beans or broccoli are good choices, and carrots glazed with a little honey suit the creamy filling well.
How this differs from other chicken recipes
This page is about the frozen pie, which cooks as a unit in its pan. If you want plain cooked chicken, see chicken breast or chicken thighs, and for another comfort food in the same style, try lasagna.
Storing and reheating
Cooked pot pie keeps for 3 to 4 days in the refrigerator, covered. Reheat a slice or a small pie in the air fryer at 320 °F for 6–8 minutes, until the filling reaches 165 °F. Do not refreeze a pie after cooking.
Variations
- Biscuit top: Skip the crust and top a bowl of warmed filling with refrigerated biscuits, baked at 320 °F for 8–10 minutes.
- Extra golden: Brush the crust with milk instead of butter for a glossier finish.
- Mini pies: Mini pot pies in small pans take 14–16 minutes at 350 °F. Check each one for 165 °F.
If it does not turn out right
- The crust is dark but the filling is cold
- The temperature was too high. Use 330 °F, cover the crust with a tucked-in piece of foil after 15 minutes, and cook for 5 minutes longer.
- The crust is soggy on the bottom
- A foil pan can trap steam under the base. Set the pan on a perforated rack insert if your air fryer has one, and cook until the crust is deep golden before you pull it out.
- The filling bubbles over
- The pie was overfilled or there were no steam slits. Cut slits in the top before cooking, and wipe up spills from the basket after cooking.
Questions and answers
How long do you cook a frozen chicken pot pie in the air fryer?
About 25 minutes at 330 °F for a 10 oz single-serve pie. Cook it frozen and check for 165 °F in the center. Larger pies of 15 oz take 30–35 minutes.
Can you cook a chicken pot pie in the air fryer from frozen?
Yes, and you should. Thawing makes the crust soft. Cook it frozen at 330 °F, and cover the crust if it browns too fast.
Can I put the foil pan in the air fryer?
Yes, a small foil pot pie pan is safe in a basket air fryer. Keep it centered and make sure it sits flat. Do not use a pan that touches the heating element.
How do you reheat leftover chicken pot pie in the air fryer?
Heat a slice or a small pie at 320 °F for 6–8 minutes until the filling reaches 165 °F. The crust stays crisp, unlike in the microwave.
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