Air Fryer Chicken Pot Pie
A chicken pot pie for the air fryer is a single serving pot pie made in small dishes that fit the basket, topped with puff pastry lids. The filling is fully cooked on the hob first, so the air fryer only has to do what it does best: crisp and brown the pastry fast.
By the chickenpie.net test kitchen · Published 26 August 2026
- Prep
- 25 min
- Cook
- 15 min
- Yield
- 2 individual pies
Ingredients
- 250g skinless chicken thighs, diced
- 1 small onion, finely chopped
- 1 small carrot, finely diced
- 20g butter
- 20g plain flour
- 250ml chicken stock
- 50ml double cream
- 50g frozen peas
- 160g puff pastry, half a ready rolled sheet
- 1 egg, beaten, for glazing
Method
Check that two 300ml ramekins or mini pie dishes fit inside your air fryer basket before you start.
Melt the butter in a saucepan, cook the onion and carrot for 5 minutes, then add the chicken and cook for 5 minutes until sealed.
Stir in the flour, cook for 1 minute, then gradually add the stock, followed by the cream and peas, and simmer for 3 minutes until thick. Season well.
Divide the hot filling between the two ramekins, cut two puff pastry circles slightly larger than the tops, press them onto the rims, cut a slit in each, and brush with beaten egg.
Air fry at 180C (350F) for 12 to 15 minutes until the pastry is puffed, crisp, and deep golden.
Rest for 3 minutes before serving, the filling under the lid is extremely hot.
Worth knowing
- The filling must go into the ramekins hot, the air fryer bakes too fast to heat a cold centre through.
- If the pastry browns before 12 minutes, lay a small square of foil loosely on top for the remaining time.
Common questions
Can I cook the pies straight in the air fryer without precooking the filling?
No. In 12 to 15 minutes the pastry browns but raw chicken and vegetables inside will not cook safely. Chicken must reach 74C (165F). Always precook the filling fully on the hob first.
What if only one ramekin fits my air fryer?
Cook the pies one at a time, keeping the second ramekin of filling warm, then topping and glazing it just before it goes in. The pastry timing stays the same at 180C (350F).
Can I use shortcrust instead of puff?
Yes, shortcrust works at the same temperature but check at 14 minutes, it can need 2 to 3 minutes more to cook through. Puff gives a more dramatic rise in the short cooking time.