Vortex Air Fryer Chicken Pot Pie

Vortex Air Fryer Chicken Pot Pie

Did you know you can make a pot pie in an air fryer? Well, you can and they are quite easy…and yummy!

Chicken pot pie in the air fryer is a fantastic use for leftover chicken too! No need to spend money on a Marie Callender pot pies because these homemade ones are a great alternative to frozen pot pies!

Vortex Air Fryer Chicken Pot Pie

Preheat your air fryer to 350°. Cut the pie crust to fit your pan. Use the extra to cover the bottom of your pan.
 
Vortex Air Fryer Chicken Pot Pie
 
Bake the bottom pie crust for 5 minutes until brown.
 
Vortex Air Fryer Chicken Pot Pie
 
While the crust is cooking, grab a pan, add one tsp of butter and sautee the carrots and onions. Add remaining butter and stir in flour and seasonings until blended. Gradually stir in broth and milk. Stil continuously and cook for 2 minutes or until thickened. Stir in chicken, peas, and corn. Remove from heat.
 
Add chicken and vegetable mixture and spread out to cover the entire dish. Top with the remaining pie crust. Lightly brush with melted butter or egg wash, whichever you prefer.
 
Vortex Air Fryer Chicken Pot Pie
 
Bake 20-30 minutes or until crust is lightly browned. Time will depend on the size of your pan. Let stand 15 minutes before cutting.

Vortex Air Fryer Chicken Pot Pie

Vortex Air Fryer Chicken Pot Pie

Vortex Air Fryer Chicken Pot Pie

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Casserole
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 356kcal

Equipment

  • Vortex Air Fryer

Ingredients

  • 1 refrigerated pie crust
  • 1 cup diced chicken 1-1/2 cups - you can use leftover chicken breast or rotisserie.
  • 1/2 cup sliced carrots cut small
  • 1/2 cup green peas
  • 1/2 cup corn
  • 3 tbsp butter
  • 1/3 cup chopped onion
  • 3 tbsp all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 1/2 cups whole milk

Instructions

  • Preheat your air fryer to 350°.
  • Cut the pie crust to fit your pan. Use the extra to cover the bottom of your pan.
  • Bake the bottom pie crust for 5 minutes until brown.
  • While the crust is cooking, grab a pan, add one tsp of butter and sautee the carrots and onions.
  • Add reamining butter and stir in flour and seasonings until blended. Gradually stir in broth and milk. Stil continuously and cook for 2 minutes or until thickened. Stir in chicken, peas, and corn. Remove from heat.
  • Add chicken and vegetable mixture and spread out to cover the entire dish. Top with the remaining pie crust. Lightly brush with melted butter or egg wash, whichever you prefer.
  • Bake 20-30 minutes or until crust is lightly browned. Time will depend on the size of your pan. Let stand 15 minutes before cutting.

Nutrition

Calories: 356kcal | Carbohydrates: 36g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 26mg | Sodium: 421mg | Potassium: 238mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3178IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg

2 Comments

  1. JoAnn on August 10, 2020 at 4:49 pm

    Ummm…. There’s no chicken listed in the list of ingredients. Pray tell how much chicken are you expected to use???

    • vortexrecipes on August 10, 2020 at 5:44 pm

      OOPs my fault! I put it in the description but not the recipe. I used about a cup of leftover chicken. I have up-dated. Thanks for letting me know.

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