Air Fryer Chicken Pot Pie
Ready in about 37 minutes.
Updated 7 September 2026
Creamy chicken and vegetable filling under a flaky puff pastry lid, baked to golden perfection. The air fryer crisps the pastry beautifully while keeping the filling hot and comforting.
Ingredients
- 400 g cooked chicken, diced
- 200 g frozen mixed vegetables
- 300 ml creamy chicken sauce
- 1 tsp dried thyme
- 1 x 320 g sheet puff pastry
- 1 egg, beaten
- Salt and pepper
Method
- 1Mix the chicken, vegetables, sauce and thyme, then season.
- 2Divide between individual oven-safe ramekins or one dish that fits your basket.
- 3Cut the pastry to fit and lay over the top, pressing to seal the edges.
- 4Brush with beaten egg and cut a small steam vent in each.
- 5Preheat the air fryer to 185°C/365°F.
- 6Air fry for 15-18 minutes until the pastry is puffed and golden and the filling is bubbling at 74°C/165°F.
Tips for the best results
- Chill the pastry lid before cooking for a better rise.
- Ramekins make neat individual portions.
Frequently Asked Questions
What temperature and time for air fryer chicken pot pie?+
Cook at 185°C / 365°F for 15-18 min.