Air Fryer Chicken Pot Pie

We love this air fryer chicken pot pie recipe for fuss-free family dinners. Super easy to throw together and a guaranteed crowd pleaser.

Course Dinner

Cuisine American

Keyword Air fryer chicken pot pie, chicken pot pie air fryer, chicken pot pie in air fryer

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 791kcal

1 rotisserie chicken
2 cups bechamel sauce substitute with a can of cream of chicken soup/cream of mushroom soup
1 medium onion finely chopped
1 large carrot peeled and finely chopped
1 celery stick finely chopped
4 garlic cloves crushed
14 oz/400g sheet of frozen puff pastry thawed
1 egg mixed with a splash of water to create egg wash

Sauté the chopped vegetables and garlic in a splash of olive oil or a knob of butter until soft and translucent.
Season with thyme, salt and pepper.
Break the rotisserie chicken down by removing the skin and any bones then chop the breast meat and shred the thigh meat.
Add to a large bowl then add the veggies and the béchamel sauce. Taste and adjust seasoning if necessary.
Transfer the pot pie filling to a heat-proof dish that will fit in your air fryer basket. A foil container is also a great option or you could use ramekins and make individual pies.
Top with the thawed puff pastry, cut off any excess pastry then crimp the edges. You can also use a fork to seal the edges.
Cut two vents into the middle of the pastry with a sharp knife then brush with egg wash.
Air fry the chicken pot pie at 320°F/160°C fr 15 minutes then turn the heat up to 400°F/205°C and cook for another 5-7 minutes until the puff pastry is crisp and golden.
Remove from the air fryer and serve.