Serves a Crowd

Air Fryer Chicken Pot Pie Recipe

by:
September 11, 2023
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Air Fryer Chicken Pot Pie Recipe
Photo by Luna Regina
  • Prep time 7 minutes
  • Cook time 43 minutes
  • Serves 4
Author Notes

I hope this post finds you well. Today, I am thrilled to share an incredible recipe that will revolutionize the way you enjoy chicken pot pie - the Air Fryer Chicken Pot Pie!

Not only does this recipe provide a quicker and healthier alternative to traditional chicken pot pies, but it also guarantees a mouthwatering result. The air fryer allows the crust to become wonderfully crispy and golden while keeping the filling perfectly cooked and flavorful. It's the best of both worlds!

To give you a sneak peek, the recipe involves a buttery and flaky crust loaded with a creamy, well-seasoned chicken and vegetable filling. The combination of tender chicken, mixed vegetables, and a savory sauce creates a delightful harmony of flavors that will leave you craving for more.

By using the air fryer, you can enjoy all the richness and flavor of a traditional chicken pot pie with a fraction of the added fat and calories. It's a game-changer for anyone who loves this classic dish but wants a healthier twist.

I highly recommend trying out this Air Fryer Chicken Pot Pie recipe. Not only will it impress your family and friends, but it will also save you time in the kitchen without compromising on taste.

So, head over to https://healthyrecipes101.com/chicken/recipe/air-fryer-chicken-pot-pie/ and explore amazing website for this recipe and many others. Trust me, you won't be disappointed! —Luna Regina

What You'll Need
Ingredients
  • 8 ounces skinless boneless chicken breasts (cut into 1-inch pieces)
  • 4 ounces white mushroom (quartered)
  • 3 ounces onions (chopped)
  • 3 ounces celery (chopped)
  • 3 ounces carrots (chopped)
  • 1/2 cup peas
  • 1 tablespoon heavy cream
  • 1 large egg yolk
  • 3 tablespoons whole milk
  • 2 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1/2 cup cold water
  • 1 cup unsalted chicken broth
  • 1 tablespoon vegetable shortening
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon garlic (finely chopped)
  • 3/4 teaspoon salt (divided)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons parsley (finely chopped)
Directions
  1. Place 2 cups all-purpose flour into a large bowl, and measure out 1/4 cups to save for later. To the bowl add 1/4 tsp salt, 1/4 tsp baking powder, 1 tbsp vegetable shortening, and 1/2 cup cold water. Combine and knead until smooth. Wrap the dough with foil and set it aside.
  2. Heat 1 1/2 tbsp olive oil in a large non-stick skillet over medium heat. Stir 2 tbsp unsalted butter with 1 tbsp garlic and 3 oz chopped onion until the onion turns translucent.
  3. Add 4 oz mushrooms, 3 oz celery, 3 oz carrots, and 1/2 cup peas. Stir to cook for about 3 minutes.
  4. Add 8 oz chicken along with salt and black pepper (1/2 tsp each) and stir to cook for about 5 minutes.
  5. Stir 2 tbsp all-purpose flour into the filling and cook for about 1 minute.
  6. Add the liquids (1 cup chicken broth, 3 tbsp milk, and 1 tbsp heavy cream) and stir until thickened. Remove from heat and set aside.
  7. Remove the foil from the dough and divide it into two parts. Lightly dust your working surface and rolling pin with the rest of the all-purpose flour and roll the part that looks a bit larger into a circular thin sheet 11" or 12" in diameter. Cover the other with a cloth to prevent drying out.
  8. Gently place one sheet into a baking dish (ours is circular, 8-inch wide, and 1 inch deep). Press the dough down so it lines neatly with the inside of the baking dish. Run a knife around the edge to trim the excess, but leave a rim like shown. Poke the bottom with a fork to let the steam escape.
  9. Air-fry it at 360°F for 5 minutes. Meanwhile, combine the excess dough into the remaining dough, and roll it out into an 8" or 9" circular sheet.
  10. Transfer the filling into the pie crust. Brush the edges with the egg yolk (we used 1 large egg yolk).
  11. Gently lift the dough sheet and center it on top of the baking dish. Crimp the edges to seal the top layer with the baked crust and crimp the edges with your fingers and knuckles.
  12. Create four indentations in the middle of the top layer with a knife for the steam to escape, like so:
  13. Place the baking dish into the air fryer. Brush the top layer with egg yolk and air-fry at 360°F for 10 minutes.
  14. Sprinkle 2 tbsp parsley on top and serve.
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