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!
Dice the chicken breast and cook it in a teaspoon of oil in a frypan for 3-4 minutes until tender and cooked through.
Cooking
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.
Notes
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.