Chicken Pot Pie in the Airfryer
Classic American chicken pot pie with juicy chicken and vegetables in a creamy white sauce, topped with a crisp puff pastry lid. Comfort food from the airfryer — easy to make and hearty to serve.
Equipment
- 1 Air fryer
- 1 Airfryer-egnet tærteform eller ovnfast skål
- 1 Cutting board
- 1 Knife
- 1 Frying pan
- 1 Brush
Ingredients
Filling
- 500 g chicken breast diced
- 1 tbsp olive oil
- 1 pcs onion finely chopped
- 2 clove garlic finely chopped
- 2 pcs carrot small diced
- 2 pcs celery small diced
- 100 g frozen peas
- 40 g butter
- 40 g plain flour
- 300 ml chicken stock
- 200 ml double cream
- 1 tsp dried thyme |mixed, adjust to taste
- 1 tsp salt and pepper thawed
Pastry lid
- 2 plader frozen puff pastry beaten, for brushing
- 1 pcs egg sammenpisket, til pensling
Instructions
Preparation
- Cut 500 g chicken breast into approximately 2 cm cubes. Finely chop the onion and the garlic cloves, and dice the carrot and celery small. Preheat the airfryer to 180 °C convection.
Making the filling
- Heat 1 tbsp olive oil in a frying pan over medium heat. Cook the chicken for 4-5 minutes, until just cooked through. Remove from the pan and set aside.
- Melt 40 g butter in the same pan. Add onion, garlic, carrot and celery and sauté for 5-6 minutes, until the vegetables are tender and the onion is translucent.
- Sprinkle 40 g plain flour over the vegetables, stir well and let the flour cook for 1 minute. Slowly whisk in 300 ml chicken stock while stirring constantly, so no lumps form. Add 200 ml double cream and let the sauce simmer for 3-4 minutes, until it thickens.
- Stir the chicken, frozen peas, 1 tsp dried thyme and 1 tsp salt and pepper into the sauce. Taste, then let the filling cool slightly for 5 minutes.
Assembly and cooking in the airfryer
- Spread the filling into an airfryer-safe pie dish or ovenproof dish. Lay 2 plader frozen puff pastry on top as a lid, press the edges lightly along the rim of the dish, and cut a small hole or a few slits in the centre so steam can escape.
- Brush the lid with 1 pcs egg. Place the dish in the preheated airfryer and bake the pot pie at 180 °C for 20-25 minutes, until the lid is golden and crisp and the filling bubbles up at the edges.
Serving
- Carefully take the dish out and let the pot pie rest for 5 minutes so the filling settles. Serve warm with a fresh green salad or steamed broccoli on the side.
Notes
Tips for the perfect result:
Let the filling cool slightly before placing the lid on top — otherwise the puff pastry gets sticky underneath. Always make a small steam vent in the centre so the steam can escape and the pastry stays crisp. Check at 20 minutes whether the lid is getting too dark; if so, lower to 170 °C for the last few minutes. Variation:
Swap the chicken breast for turkey or leftover roast chicken for a quicker version. Sautéed mushrooms, sweetcorn or leek also work nicely in the filling. Trade the thyme for tarragon for a more French flavour. Serving:
Serve straight from the pie dish with a fresh green salad, steamed broccoli or a spoonful of cranberry sauce on the side. A glass of chilled white wine or a light beer pairs well. Portion size:
If your airfryer is small, you can make the pot pie in two smaller dishes or individual portion dishes instead of one large one.
Let the filling cool slightly before placing the lid on top — otherwise the puff pastry gets sticky underneath. Always make a small steam vent in the centre so the steam can escape and the pastry stays crisp. Check at 20 minutes whether the lid is getting too dark; if so, lower to 170 °C for the last few minutes. Variation:
Swap the chicken breast for turkey or leftover roast chicken for a quicker version. Sautéed mushrooms, sweetcorn or leek also work nicely in the filling. Trade the thyme for tarragon for a more French flavour. Serving:
Serve straight from the pie dish with a fresh green salad, steamed broccoli or a spoonful of cranberry sauce on the side. A glass of chilled white wine or a light beer pairs well. Portion size:
If your airfryer is small, you can make the pot pie in two smaller dishes or individual portion dishes instead of one large one.
Nutrition
Calories: 720kcalCarbohydrates: 45gProtein: 38gFat: 42gSaturated fat: 22gPolyunsaturated fat: 3gMonounsaturated fat: 12gCholesterol: 210mgSodium: 850mgPotassium: 620mgFiber: 4gSugar: 5gVitamin A: 4200IUVitamin C: 12mgCalcium: 110mgIron: 3mgNet carbohydrates: 41g
