{"id":192,"date":"2026-08-09T17:23:34","date_gmt":"2026-08-09T17:23:34","guid":{"rendered":"https:\/\/food1.recipesdit.com\/?p=192"},"modified":"2026-08-09T17:23:35","modified_gmt":"2026-08-09T17:23:35","slug":"mini-chicken-pot-pies","status":"publish","type":"post","link":"https:\/\/food1.recipesdit.com\/?p=192","title":{"rendered":"Mini Chicken Pot Pies"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Description:<\/h3>\n\n\n\n

These Air Fryer Mini Chicken Pot Pies<\/strong> are the perfect comfort food, made in individual servings with a flaky crust and a creamy chicken filling. Using an air fryer makes them quick to prepare, with a golden crust and tender, flavorful filling inside. Perfect for a fun family dinner or a grab-and-go meal!<\/p>\n\n\n\n

Ingredients:<\/h3>\n\n\n\n

For the Crust:<\/h4>\n\n\n\n
    \n
  • 1 package of refrigerated pie dough (gluten-free if needed), or homemade pie crust<\/li>\n\n\n\n
  • 1 egg (for egg wash, optional)<\/li>\n<\/ul>\n\n\n\n\n\n\n\n

    For the Filling:<\/h4>\n\n\n\n
      \n
    • 1 cup cooked chicken, shredded or diced<\/li>\n\n\n\n
    • 1\/2 cup frozen peas and carrots (or any mixed vegetables)<\/li>\n\n\n\n
    • 1\/4 cup diced onion<\/li>\n\n\n\n
    • 1 tablespoon butter<\/li>\n\n\n\n
    • 1 tablespoon gluten-free all-purpose flour (or regular flour)<\/li>\n\n\n\n
    • 1\/2 cup chicken broth<\/li>\n\n\n\n
    • 1\/4 cup heavy cream (or dairy-free alternative)<\/li>\n\n\n\n
    • Salt and pepper to taste<\/li>\n\n\n\n
    • 1\/2 teaspoon dried thyme or rosemary (optional)<\/li>\n<\/ul>\n\n\n\n

      Instructions:<\/h3>\n\n\n\n

      1. Prepare the Filling:<\/h4>\n\n\n\n
        \n
      • In a skillet, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.<\/li>\n\n\n\n
      • Stir in the flour and cook for another minute to form a roux.<\/li>\n\n\n\n
      • Gradually add the chicken broth and whisk until smooth. Simmer until the mixture thickens, about 2-3 minutes.<\/li>\n\n\n\n
      • Stir in the heavy cream, cooked chicken, and frozen vegetables. Season with salt, pepper, and thyme or rosemary if using. Cook for another 2-3 minutes until the filling is well combined. Remove from heat and set aside to cool slightly.<\/li>\n<\/ul>\n\n\n\n

        2. Prepare the Crust:<\/h4>\n\n\n\n
          \n
        • Roll out the pie dough on a lightly floured surface. Using a round cookie cutter or glass, cut out circles large enough to fit into the compartments of your air fryer or muffin tin, leaving some overhang to fold over the top.<\/li>\n\n\n\n
        • Place the dough circles into the greased compartments of your air fryer basket or silicone muffin molds.<\/li>\n<\/ul>\n\n\n\n

          3. Assemble the Pot Pies:<\/h4>\n\n\n\n
            \n
          • Spoon the chicken filling into each dough-lined compartment, filling about 3\/4 full.<\/li>\n\n\n\n
          • Cut out smaller dough circles to place on top of each filled pie, then pinch the edges to seal the top and bottom crusts together.<\/li>\n\n\n\n
          • For a golden finish, brush the tops with a beaten egg (optional).<\/li>\n<\/ul>\n\n\n\n

            4. Air Fry the Pot Pies:<\/h4>\n\n\n\n
              \n
            • Preheat your air fryer to 350\u00b0F (175\u00b0C) for about 3 minutes.<\/li>\n\n\n\n
            • Place the mini pot pies in the air fryer basket (in batches if necessary) and cook for 10-12 minutes, or until the crust is golden brown and cooked through. If the tops brown too quickly, cover with foil for the last few minutes.<\/li>\n<\/ul>\n\n\n\n

              5. Serve:<\/h4>\n\n\n\n
                \n
              • Let the mini chicken pot pies cool for a few minutes before carefully removing them from the air fryer. Serve warm, and enjoy!<\/li>\n<\/ul>\n\n\n\n

                Total Time:<\/h3>\n\n\n\n
                  \n
                • Preparation Time:<\/strong>\u00a015 minutes<\/li>\n\n\n\n
                • Cooking Time:<\/strong>\u00a010-12 minutes (per batch)<\/li>\n\n\n\n
                • Total Time:<\/strong>\u00a025-30 minutes<\/li>\n<\/ul>\n\n\n\n

                  Nutritional Information (per serving, based on 8 servings):<\/h3>\n\n\n\n
                    \n
                  • Calories:<\/strong>\u00a0260<\/li>\n\n\n\n
                  • Total Fat:<\/strong>\u00a017g\n
                      \n
                    • Saturated Fat:<\/strong>\u00a07g<\/li>\n<\/ul>\n<\/li>\n\n\n\n
                    • Cholesterol:<\/strong>\u00a060mg<\/li>\n\n\n\n
                    • Sodium:<\/strong>\u00a0360mg<\/li>\n\n\n\n
                    • Total Carbohydrates:<\/strong>\u00a019g\n
                        \n
                      • Fiber:<\/strong>\u00a01g<\/li>\n\n\n\n
                      • Sugars:<\/strong>\u00a02g<\/li>\n<\/ul>\n<\/li>\n\n\n\n
                      • Protein:<\/strong>\u00a09g<\/li>\n<\/ul>\n\n\n\n\n\n\n\n

                        Notes:<\/h3>\n\n\n\n
                          \n
                        • Crust Alternatives:<\/strong>\u00a0You can use store-bought pie dough or puff pastry for convenience, or make your own from scratch.<\/li>\n\n\n\n
                        • Make Ahead:<\/strong>\u00a0The filling can be made a day ahead and stored in the fridge. Simply assemble the pies when you\u2019re ready to cook.<\/li>\n\n\n\n
                        • Gluten-Free Option:<\/strong>\u00a0Use a gluten-free pie dough and flour to make this recipe gluten-free.<\/li>\n<\/ul>\n\n\n\n

                          These Air Fryer Mini Chicken Pot Pies<\/strong> are a fun, handheld version of the classic comfort food, and the air fryer ensures a perfectly crispy crust every time!<\/p>\n","protected":false},"excerpt":{"rendered":"

                          Description: These Air Fryer Mini Chicken Pot Pies are the perfect comfort food, made in individual servings with a flaky crust and a creamy chicken filling. Using an air fryer makes them quick to prepare, with a golden crust and tender, flavorful filling inside. Perfect for a fun family dinner or a grab-and-go meal! Ingredients: For the …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-192","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/posts\/192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=192"}],"version-history":[{"count":1,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/posts\/192\/revisions"}],"predecessor-version":[{"id":194,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=\/wp\/v2\/posts\/192\/revisions\/194"}],"wp:attachment":[{"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food1.recipesdit.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}