Air Fryer Chicken Pot Pie

Warm, flaky, and irresistibly comforting — these individual air fryer chicken pot pies are one of my favorite weeknight comforts when I want something cozy but not complicated. The golden biscuit topping gets beautifully crisp in the air fryer while the creamy chicken and veggie filling bubbles underneath. It’s everything you love about classic pot pie, without the fuss of making pie dough.

Why I Love Making Pot Pie in the Air Fryer

I’ve always loved the idea of chicken pot pie. But truthfully, rolling out pie dough on a busy weekday? Not my jam. That’s when I realized: why not use canned biscuit dough and let the air fryer do the heavy lifting?

The first time I made these, I used the same ramekins I usually make lava cakes in — and they fit perfectly in the air fryer basket. Total win. I made a quick, creamy chicken stew on the stove and topped it with the biscuit dough. After just a few minutes in the air fryer, they came out golden, flaky on the outside, and soft inside. Every bite felt like a warm hug.

Ingredients You’ll Need

Here’s what goes into making these mini pot pies. Nothing fancy, just practical pantry and freezer staples that come together beautifully.

• Butter – Melted butter combined with flour forms the roux, which thickens your creamy base. Don’t skip this — it gives the filling body.
• Flour – I stick to all-purpose flour here. Haven’t tried gluten-free versions, but feel free to experiment if needed.
• Chicken Broth – I usually go with low-sodium broth and adjust salt later. Homemade or store-bought both work.
• Rotisserie Chicken – A true time-saver. If I’ve got leftover chicken from Sunday dinner or have slow-cooked some breasts earlier in the week, that works too.
• Frozen Mixed Vegetables – That 10 oz bag of mixed veggies sitting in your freezer? Perfect here. I sometimes swap in peas and carrots if that’s what I have.
• Italian Seasoning – You can use any herb blend you like. Herbs de Provence is also lovely here.
• Onion Flakes – Super convenient, but if you’ve got fresh or frozen onions, use ¼ cup instead.
• Garlic Powder – One fresh garlic clove works just as well if that’s your preference.
• Salt and Pepper – Season to taste. Don’t forget, the broth and cream cheese already add saltiness.
• Cream Cheese – Adds that silky, creamy texture we all love in pot pies.
• Canned Biscuits – I used Grands Southern Homestyle, but really, use whatever biscuit dough you love or have on hand. Flaky layers are especially nice.

How to Make It

Making these is easier than you’d think, and it only takes about 30 minutes from start to finish.

1. Make the Filling: In a saucepan, melt butter and whisk in flour to form a roux. Slowly pour in the broth while whisking. Once it thickens, stir in the chicken, veggies, and seasonings. Let it simmer a few minutes, then turn off the heat and stir in the cream cheese until smooth.
2. Assemble the Pot Pies: Divide the filling between ramekins. Top each one with a biscuit straight from the can.
3. Air Fry: Place the ramekins in your air fryer basket. Cook at 325°F for about 12 minutes. The biscuits should be golden and fully cooked through.

Tip: Every air fryer is a bit different, so keep an eye on them after the 10-minute mark.

How to Air Fry a Frozen Chicken Pot Pie

Got a store-bought pot pie sitting in your freezer? The air fryer’s your best friend here too.

• No need to thaw — just pop it in frozen.
• Cook at 375°F for 18 to 22 minutes.
• Always check the internal temperature — it should hit 165°F.
• Most air fryers can fit one 10 oz pie at a time; some might handle two.
• Works for frozen dessert pies too (those little apple or cherry ones!).

It’s a game-changer for busy nights when you want something hot and filling but don’t want to turn on the oven.

Serving Suggestions

These pot pies are filling on their own, but if you want to round out the meal or impress guests, here’s how I usually serve them:

• A fresh salad on the side cuts through the richness — I love a French-style vinaigrette or a simple strawberry-spinach combo.
• For something warm and green, air fryer green beans are the easiest side ever.
• End on a sweet note with a fruit crisp. Blackberry crisp or strawberry rhubarb crisp are both lovely.

Perfect for cozy family dinners, Sunday suppers, or even a solo night in front of your favorite show.

Storage Tips

These reheat surprisingly well! Here’s how to keep the magic going:

• Fridge: Let the pot pies cool completely, then cover with foil or transfer to airtight containers. They’ll keep well for up to 3 days.
• Reheating: Pop them back in the air fryer at 300°F for 5–7 minutes until warmed through. You can also microwave them (remove the biscuit and warm separately if you want to keep the top crisp).
• Freezing: I don’t recommend freezing them once assembled with biscuit tops, but the chicken filling itself can be made ahead and frozen. Just thaw and assemble with fresh biscuit dough before cooking.

Frequently Asked Questions

Can I make these vegetarian?
Absolutely! Swap the chicken for canned chickpeas or sautéed mushrooms. Use veggie broth and you’re all set.

What size ramekins do you use?
I use 8-ounce ramekins — they’re the perfect size for individual servings and fit nicely in my air fryer basket.

Can I make these ahead of time?
You can make the filling 1–2 days ahead. Just reheat it gently before assembling with biscuit dough and air frying.

Can I use homemade biscuit dough?
Yes, though you might need to adjust the cooking time slightly depending on how thick your dough is. Keep an eye on them after 10 minutes.

Try other recipes:

• Air Fryer Chicken Livers
• Air Fryer Chicken Fries
• Air Fryer Buffalo Chicken