Chicken Pot Pie in Air Fryer with Puff Pastry Top and Bottom

Learn how to make Chicken Pot Pie in Air Fryer with Puff Pastry Top and Bottom. This is a delicious, easy dinner option that only takes about 15-minutes to make! It's great for busy nights when you don't have much time to get a nice, healthy meal on the table. Just pop the pot pie ingredients into the air fryer, set the timer and walk away. When the timer beeps, your pot pie will be ready to eat.

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Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins
 3 tbsp unsalted butter
 ½ small yellow onion
 1 tsp chopped fresh thyme
 1 tsp chopped fresh rosemary
 1 cloves garlic
 1 tbsp all-purpose flour
 1 cup chicken stock
 1 tbsp heavy cream
 Kosher salt and ground black pepper
 ½ bag veggies
 1.50 cups shredded leftover turkey
 1 sheet frozen puff pastry thawed but still cold
 1 large egg beaten
1

Preheat your Airfryer to AIRFRY at 375'. The rack will be in the LOWEST setting.

2

In a large skillet set over medium high heat add butter. Once the butter is melted add in the yellow onion, fresh thyme and fresh rosemary. Saute until the onion is soft and golden in color. Add in the garlic and saute just until fragrant, about 30 seconds. Add the turkey, veggies, and stock. Cook for 5 minutes until well combined. Add the cream and remove it from heat. Allow the mixture to sit for 5-10 minutes. Should be thickened. If not let sit a little longer or add a little more flour (1 tbsp flour 1 tbsp water mixed).

3

Split the mixture between two or four oven-proof bowls. Do not overfill, you want to leave at least half an inch at the top. Cut the puff pastry to fit and cover. Cook for 8 minutes or until golden brown.

4

TIP - if you like super crispy topping. Bake it for two minutes BEFORE adding it to the bowls. Then clip it over the crispy side down.

Category, Cuisine

Ingredients

 3 tbsp unsalted butter
 ½ small yellow onion
 1 tsp chopped fresh thyme
 1 tsp chopped fresh rosemary
 1 cloves garlic
 1 tbsp all-purpose flour
 1 cup chicken stock
 1 tbsp heavy cream
 Kosher salt and ground black pepper
 ½ bag veggies
 1.50 cups shredded leftover turkey
 1 sheet frozen puff pastry thawed but still cold
 1 large egg beaten

Directions

1

Preheat your Airfryer to AIRFRY at 375'. The rack will be in the LOWEST setting.

2

In a large skillet set over medium high heat add butter. Once the butter is melted add in the yellow onion, fresh thyme and fresh rosemary. Saute until the onion is soft and golden in color. Add in the garlic and saute just until fragrant, about 30 seconds. Add the turkey, veggies, and stock. Cook for 5 minutes until well combined. Add the cream and remove it from heat. Allow the mixture to sit for 5-10 minutes. Should be thickened. If not let sit a little longer or add a little more flour (1 tbsp flour 1 tbsp water mixed).

3

Split the mixture between two or four oven-proof bowls. Do not overfill, you want to leave at least half an inch at the top. Cut the puff pastry to fit and cover. Cook for 8 minutes or until golden brown.

4

TIP - if you like super crispy topping. Bake it for two minutes BEFORE adding it to the bowls. Then clip it over the crispy side down.

Chicken Pot Pie in Air Fryer with Puff Pastry Top and Bottom

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