These small air fryer chicken pot pies will satisfy your craving for comfort food. Frozen mixed vegetables, canned condensed cream of chicken soup, and ready-to-use biscuit dough make the cooking process so simple, and air frying them cuts down on the time. Homemade chicken pot pie for dinner never got easier than this!
Who doesn’t love digging into a warm and comforting chicken pot pie? With a flaky crust and tender, saucy chicken and vegetables in the centre, it tastes like a dream. This recipe takes a classic and adapts it to the air fryer to make four savory individual pies topped with biscuits rather than pie crusts. It has ready to use ingredients, but the result is so fresh and tasty, it knocks the socks off the frozen pies!
Plus, these air fryer chicken pot pies are ridiculously easy to make, which makes them the perfect candidates for a weeknight dinner. And if you already have leftover chicken, yay! It’s literally asking to be put into these pies!
Note: exact amounts are mentioned in the recipe card further down the post.
- Boneless cubed chicken
- Frozen mixed vegetables – the most common ones are diced carrot, peas, and corn in a bag
- Can of condensed cream of chicken soup
- Salt and pepper
- Fresh herbs – parsley and thyme
- Pillsbury biscuits
1. Dice up the chicken breast and pan fry it in a teaspoon of oil for 3-4 minutes until tender and cooked through.
1. In a bowl, add the chicken, frozen mixed vegetables, condensed cream of chicken soup, milk, salt, pepper, and chopped parsley and thyme. Whisk with a fork to combine all the ingredients.
2. Take 4 oven-proof ramekins and spoon 4 tablespoons of the filling into each ramekin.
3. Preheat your air fryer to 330 F and keep the ramekins in the basket. Air fry for 3 minutes only.
4. Open the can of Pilsbury biscuits and keep one biscuit on top of the filling in each of the four ramekins. Brush each biscuit with egg wash or melted butter if you want shiny tops.
5. Air fry again for 3 minutes or until the top of the biscuits are golden brown. The chicken pot pies are ready to be served.
Substitute for condensed cream of chicken soup
Don’t have a can of condensed cream of chicken soup? Or maybe you want to make your own homemade filling for the pot pie? Here’s what to do:
- Put a small saucepan on your stovetop and melt 3 tablespoons butter.
- Add 2 cups mixed vegetables and 2 tablespoons flour and sauté for one minute.
- Add 1/2 cup chicken broth, 1/2 cup milk, herbs, salt and pepper.
- Finally, add 1 1/2 cups cooked chicken and whisk everything on medium heat for 2-3 minutes.
- The mixture should be thick like a creamy soup. The filling for the pot pies is ready.
Tip: If you are making the filling on the stovetop, there is no need to cook it in the air fryer. Just fill the ramekins with it, top with biscuits and air fry for 3 minutes.
Substitute for Pillsbury biscuits
If you don’t have Pillsbury biscuit dough, you can use puff pastry dough, pie crust, or crescent roll dough. All of these would work as a topping or crust for pot pie.
Or make your own biscuit dough from scratch. It’s so easy!
- In a bowl, combine 1 1/2 cups all purpose flour, 2 teaspoons sugar, 1 1/2 teaspoon baking pd, 1/4 teaspoon baking soda, 1/2 teaspoon salt.
- Add 2 tablespoons cold butter (cut into small pieces) and combine until the mixture resembles coarse breadcrumbs.
- Add in 1 cup milk and stir gently with a fork to bring the dough together, but don’t knead it.
- Drop a big dollop of this dough on the filling in the ramekins. Air fry for 4 minutes or until the tops of the biscuits are golden brown.
Top air fryer tips
- Don’t wait too long to serve these pies! They taste best fresh out of the air fryer, so pop them into the fryer only when you are ready to eat.
- Make sure the ramekins you use are oven safe. The air fryer reaches high temps pretty fast so use sturdy cookware only.
- Since the pies are going to be super-hot, do take them out of the air fryer cautiously. I use a pair of mitts to avoid getting scorched.
- Every air fryer cooks at slightly different temperatures, so the temperature mentioned in the recipe should be taken as a guide only. The results depend on your brand of air fryer.
- I have the 6-quart Instant Pot Vortex plus, which can fit four small ramekins quite easily. If you have a smaller air fryer, you might have to do the cooking in two batches.
- Add the vegetables of your choice like mushrooms, green beans, celery, and even potatoes. Just remember to dice the veggies into small pieces. Cook the vegetables for a bit before adding to the filling, especially the potatoes.
- Switch up the herbs for a slightly different flavour. Instead of parsley or thyme, use oregano or rosemary.
- If you have leftover cooked chicken from a meal or rotisserie chicken, go ahead and use this.
- Chicken can be subbed with other white meat like turkey.
How to reheat chicken pot pie
- Reheating chicken pot pie is easy. If you have leftover pie in the fridge, use your air fryer to reheat it, not the microwave. Two to three minutes at 325 F should be good to get fresh and hot pies again.
- If you want to freeze these pies, assemble the filling in the ramekins and cover with aluminum foil. Keep the ramekins with the uncooked filling in the freezer for up to 4 months.
- When you want to cook the pies from frozen, don’t thaw them first. Put them in the preheated air fryer (330 F) for 10-12 minutes. Check for doneness, then top with biscuits and again cook in the air fryer for 3-4 minutes until the biscuits are cooked and golden brown.
More easy air fryer chicken dinners
Air Fryer Chicken Pot Pies
- 1 Air Fryer Instant Pot Vortex (6-quart)
- 1 frypan small
- 1 mixing bowl medium
- 4 ramekins small, oven-safe
- 1 ½ cups boneless cubed chicken one large chicken breast will yield this amount
- 2 cups frozen vegetables carrots, corn, and peas
- 1 can condensed cream of chicken soup
- ½ cup milk
- ¼ tsp salt
- ½ tsp black pepper ground
- 2 tbsp fresh parsley
- 2 tbsp thyme
- 1 can Pillsbury biscuits
- Dice the chicken breast and cook it in a teaspoon of oil in a frypan for 3-4 minutes until tender and cooked through.
- In a bowl, add the chicken, frozen mixed vegetables, condensed cream of chicken soup, milk, salt, pepper, and chopped parsley and thyme. Whisk with a fork to combine all the ingredients.
- Take 4 oven-proof ramekins and spoon 4 tablespoons of the filling into each ramekin.
- Preheat your air fryer to 330 F and keep the ramekins in the basket. Air fry for 3 minutes only.
- Open the can of Pillsbury biscuits and keep one biscuit on top of the filling in each of the four ramekins. Brush each biscuit with egg wash or melted butter if you want shiny tops.
- Air fry again for 3 minutes or until the top of the biscuits are golden brown. The chicken pot pies are ready to be served.
- For making your own filling for these pies, see the body of the post.
- If you don’t have Pillsbury biscuit dough, you can use puff pastry dough, pie crust, or crescent roll dough. All of these would work as a topping or crust for pot pie. Or, see the post for making homemade biscuit dough from scratch.
- Rotisserie chicken or even turkey meat can be used for making these pies.