Finding time to make a comforting, homemade dinner on busy weeknights can feel nearly impossible. Between work deadlines, school pickups, and everything else on your plate, the idea of making chicken pot pie from scratch seems like a distant dream, especially when you factor in all that prep time and oven waiting.
That’s where this air fryer chicken pot pie comes to the rescue: it delivers all the cozy, hearty flavors you’re craving in a fraction of the time, uses simple ingredients you probably already have, and requires way less cleanup than the traditional version.
Why You’ll Love This Air Fryer Chicken Pot Pie
- Quick and convenient – Using rotisserie chicken and your air fryer cuts the cooking time in half compared to traditional oven-baked pot pie, getting dinner on the table in under an hour.
- Crispy, flaky crust – The air fryer creates the perfect golden puff pastry top that’s crispy on the outside and tender on the inside, just like you’d get from a bakery.
- Simple ingredients – With store-bought rotisserie chicken and frozen puff pastry, you can skip the time-consuming steps and still get that homemade comfort food taste.
- Perfect portion control – Making individual pot pies in the air fryer means everyone gets their own perfectly portioned serving, and you can easily customize fillings for different family members.
- Comfort food made easy – All the cozy flavors of classic chicken pot pie without the fuss of making pastry from scratch or heating up your whole oven.
What Kind of Rotisserie Chicken Should I Use?
Any store-bought rotisserie chicken will work perfectly for this recipe, so don’t stress too much about finding a specific brand. Most grocery stores have their own rotisserie chickens that are seasoned with basic herbs and spices, which pairs nicely with the other pot pie flavors. If you have options, go for one that looks moist and was cooked recently rather than one that’s been sitting under the heat lamps all day. You’ll want to remove all the skin and shred the meat into bite-sized pieces, and don’t forget to check for any small bones as you’re pulling it apart.
Options for Substitutions
This air fryer pot pie is pretty forgiving when it comes to swaps and substitutions:
- Rotisserie chicken: No rotisserie chicken? You can use leftover cooked chicken, turkey, or even cook 1-2 pounds of chicken thighs or breasts yourself. Just shred or chop it into bite-sized pieces.
- Bechamel sauce: The recipe already suggests cream of chicken or mushroom soup as alternatives, but you could also make a simple white sauce with butter, flour, and milk if you have those on hand.
- Puff pastry: Don’t skip this one – puff pastry is what makes this pot pie special! However, if you’re in a bind, you can use pie crust or even biscuit dough, though the texture will be different.
- Vegetables: Feel free to mix up the veggies based on what you have. Frozen peas, corn, green beans, or diced potatoes all work great. Just keep the total amount similar to maintain the right filling-to-pastry ratio.
- Egg wash: If you’re out of eggs, brush the pastry with a little milk or melted butter for browning, though it won’t be quite as golden.
Watch Out for These Mistakes While Cooking
The biggest mistake when making air fryer chicken pot pie is overfilling your ramekins or baking dish, which causes the filling to bubble over and create a messy cleanup – fill them only about 3/4 full to leave room for the puff pastry to rise.
Another common error is not pre-cooking your vegetables enough, so make sure to sauté that onion, carrot, and celery until they’re tender before mixing with the chicken and sauce, otherwise you’ll end up with crunchy vegetables in your finished pie.
Don’t skip the egg wash on your puff pastry, as this creates that beautiful golden-brown color, and be sure to cut a few small vents in the top to prevent the pastry from puffing up too much and potentially bursting.
Finally, resist the urge to crank up the air fryer temperature – stick to around 350°F to ensure the pastry cooks evenly without burning while the filling heats through properly.
What to Serve With Air Fryer Chicken Pot Pie?
This hearty chicken pot pie is pretty much a complete meal on its own, but I love serving it with a simple side salad to cut through all that rich, creamy goodness. A basic mixed greens salad with a light vinaigrette works perfectly, or you could go with a classic Caesar salad if you want something a bit more substantial. Roasted vegetables like Brussels sprouts or green beans also make great companions, adding some color and crunch to your plate. If you’re feeding a crowd or just want to make it extra special, some buttery mashed potatoes or roasted sweet potatoes on the side never hurt anyone!
Storage Instructions
Refrigerate: Your leftover chicken pot pie will keep perfectly in the fridge for up to 3 days when covered with foil or plastic wrap. I actually think it tastes even better the next day after all those flavors have had time to meld together!
Freeze: This pot pie freezes really well for up to 3 months. You can freeze it either before or after baking – just wrap it tightly in plastic wrap and then foil. If freezing unbaked, add an extra 10-15 minutes to the cooking time when you’re ready to bake it.
Warm Up: To enjoy your leftover pot pie, just pop it back in the air fryer at 350°F for about 5-8 minutes until heated through. If the top gets too brown, cover it with a small piece of foil. You can also warm individual portions in the microwave for about 2 minutes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2900-3200
- Protein: 140-170 g
- Fat: 170-200 g
- Carbohydrates: 180-210 g
Ingredients
For the filling:
- 1 cooked rotisserie chicken
- 2 cups béchamel sauce (or 1 can cream of chicken or mushroom soup)
- 1 medium onion, minced
- 1 large carrot, diced and peeled
- 1 stalk celery, finely diced
- 4 cloves garlic, crushed
For the pastry:
- 14 oz sheet frozen puff pastry, thawed
For the egg wash:
- 1 egg
- Splash water
Step 1: Prepare and Sauté the Vegetables
- 1 medium onion, minced
- 1 large carrot, diced and peeled
- 1 stalk celery, finely diced
- 4 cloves garlic, crushed
Start by dicing the onion, carrot, and celery, and crushing the garlic.
In a pan, heat a splash of olive oil or a knob of butter over medium heat.
Add the minced onion, diced carrot, finely diced celery, and crushed garlic.
Sauté the vegetables until they are soft and translucent, about 5-7 minutes.
Season with salt, pepper, and a few sprigs of fresh or a pinch of dried thyme if you like — I find the thyme makes the filling more aromatic.
Step 2: Shred the Chicken and Combine Filling
- 1 cooked rotisserie chicken
- 2 cups béchamel sauce (or 1 can cream of chicken or mushroom soup)
- sautéed vegetables from Step 1
Remove the skin and bones from the cooked rotisserie chicken, then chop the breast meat and shred the thigh meat.
In a large bowl, combine the prepared chicken, sautéed vegetables from Step 1, and the béchamel sauce.
Stir to mix everything evenly and taste for seasoning, adjusting salt and pepper as needed.
I always suggest tasting at this point — a little extra pepper goes a long way for flavor.
Step 3: Assemble the Pot Pie
- chicken-vegetable filling from Step 2
- 14 oz sheet frozen puff pastry, thawed
Transfer the pot pie filling from Step 2 to a heat-proof dish that will fit in your air fryer basket.
You can also use foil containers or small ramekins if making individual pies.
Drape the thawed sheet of puff pastry over the top of the dish, trimming any excess with a knife.
Crimp the edges to seal the pie, using your fingers or a fork for a decorative edge.
I find a fork not only seals but makes the pie look more rustic.
Step 4: Vent and Apply Egg Wash
- 1 egg
- splash water
Cut two vents in the center of the puff pastry using a sharp knife to allow steam to escape during baking.
In a small bowl, whisk the egg with a splash of water to make an egg wash.
Brush this mixture evenly over the puff pastry top — this will ensure a glossy, golden crust after baking.
Step 5: Air Fry the Pot Pie
Preheat your air fryer to 320°F (160°C).
Place the assembled pot pie in the basket and air fry for 15 minutes.
After this, increase the temperature to 400°F (205°C) and air fry for an additional 5-7 minutes, or until the puff pastry is crisp and golden brown.
I like to keep an eye on the pie for the last couple of minutes to ensure the top doesn’t over-brown.
Step 6: Serve
Carefully remove the pot pie from the air fryer and let it rest for a few minutes before serving.
This brief rest allows the filling to settle and makes serving easier.
Enjoy your homemade air fryer chicken pot pie — it’s perfect for a cozy meal!
Mouthwatering Air Fryer Chicken Pot Pie
Ingredients
For the filling:
- 1 cooked rotisserie chicken
- 2 cups béchamel sauce (or 1 can cream of chicken or mushroom soup)
- 1 medium onion, minced
- 1 large carrot, diced and peeled
- 1 stalk celery, finely diced
- 4 cloves garlic, crushed
For the pastry:
- 14 oz sheet frozen puff pastry, thawed
For the egg wash:
- 1 egg
- splash water
Instructions
- Start by dicing the onion, carrot, and celery, and crushing the garlic. In a pan, heat a splash of olive oil or a knob of butter over medium heat. Add the minced onion, diced carrot, finely diced celery, and crushed garlic. Sauté the vegetables until they are soft and translucent, about 5-7 minutes. Season with salt, pepper, and a few sprigs of fresh or a pinch of dried thyme if you like — I find the thyme makes the filling more aromatic.
- Remove the skin and bones from the cooked rotisserie chicken, then chop the breast meat and shred the thigh meat. In a large bowl, combine the prepared chicken, sautéed vegetables from Step 1, and the béchamel sauce. Stir to mix everything evenly and taste for seasoning, adjusting salt and pepper as needed. I always suggest tasting at this point — a little extra pepper goes a long way for flavor.
- Transfer the pot pie filling from Step 2 to a heat-proof dish that will fit in your air fryer basket. You can also use foil containers or small ramekins if making individual pies. Drape the thawed sheet of puff pastry over the top of the dish, trimming any excess with a knife. Crimp the edges to seal the pie, using your fingers or a fork for a decorative edge. I find a fork not only seals but makes the pie look more rustic.
- Cut two vents in the center of the puff pastry using a sharp knife to allow steam to escape during baking. In a small bowl, whisk the egg with a splash of water to make an egg wash. Brush this mixture evenly over the puff pastry top — this will ensure a glossy, golden crust after baking.
- Preheat your air fryer to 320°F (160°C). Place the assembled pot pie in the basket and air fry for 15 minutes. After this, increase the temperature to 400°F (205°C) and air fry for an additional 5-7 minutes, or until the puff pastry is crisp and golden brown. I like to keep an eye on the pie for the last couple of minutes to ensure the top doesn't over-brown.
- Carefully remove the pot pie from the air fryer and let it rest for a few minutes before serving. This brief rest allows the filling to settle and makes serving easier. Enjoy your homemade air fryer chicken pot pie — it’s perfect for a cozy meal!
