Easy AirFryer Chicken Pot Pie

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Easy AirFryer Chicken Pot Pie

Fall for this easy Airfryer chicken pot pie with a Chinese twist! Juicy chicken and veggies all wrapped in a flaky, golden crust – can be served in individual pots or made as one big pie.

5 from 2 votes

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Course: Appetizer, lunch, Main Course, Snack

Cuisine: asian fusion

Diet: Low Lactose

Prep Time: 10

Cook Time: 35

Servings:

Calories: 3211kcal

Author: Lei

Ingredients

300 g chicken thighs cut into bite sizes ( 2-3cm)
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon cumin powder more or less to your liking
1 tablespoon oil
1 onion chopped
30 g mushroom sliced
2 tablespoon cornstarch
1/2 cup water
4 sheet puff pastry one for each ramekin
1 egg whisked
1 tablespoon sesame seeds

Instructions

Make the Filling

Marinate the chicken with soy sauce, dark soy sauce, and cumin powder for 15 minutes.
Heat the oil in a saucepan and add the marinated chicken. Cook until the chicken is cooked through and sizzling.
Add the mushrooms and onions, then cook until they turn soft.
Lower the heat and slowly pour in the cornstarch and water mixture, stirring gently until the sauce thickens.
Taste the filling and adjust the seasoning with salt and pepper as needed.
Transfer the filling to a container and refrigerate until completely cooled before assembling the pie.

Assemble the Pot Pies

Thaw the puff pastry according to package instructions.
Cut rounds from the puff pastry – one for the base and one for the cover.
The base round should be slightly larger than the ramekin, allowing extra pastry to cover the sides and depth.
Lightly brush the inside of the ramekins with oil, then line them with the pastry base.
Spoon the cooled filling into the pastry-lined ramekins.
Cover with the second pastry round and use a fork to seal the edges.
Prick a few small holes on the top with a fork to let steam escape.
Brush the tops with beaten egg and sprinkle with sesame seeds.

Air Fry or Bake

Air fryer: Cook at 180°C for 20–25 minutes, or until the pastry is puffed and beautifully golden.
Oven: Preheat the oven to 180°C and bake for about 30 minutes, until the top turns golden.
Serve Immediately

Notes

Chicken: Chicken thighs are my go-to – they stay juicy and tender without fussing over the clock. Small bite-sized pieces make sure you get a little chicken, a little sauce, and all the goodness of onions and mushrooms in every mouthful.
Puff Pastry: Good-quality puff pastry really does make a difference, especially if it’s from a French bakery. If you can afford it, pick the best you can.
Soy Sauce: I use both soy sauce and dark soy sauce – regular soy sauce adds saltiness, while dark soy sauce gives colour and a slightly caramelised flavour.
Cumin Powder: Not everyone likes cumin, so go easy or skip it if you want. I personally think it takes the flavour up a notch. Or you can substitute it with black pepper powder.
Chill Filling: Chilling the fillings in the fridge first helps prevent the pastry bottom from getting soggy.
Adjust Timing: Air fryers aren’t all the same – things like how close the food is to the heating element and the fan strength can change the timing. Adjust as needed; mine takes about 20 minutes.
Top Only: You can skip the pastry base and simply use the ramekin with a puff pastry lid for an easy, “top-only” version of the pot pie.
Foil Shield: If the puff pastry browns before the filling is hot, place a small piece of foil on top to prevent burning – works for reheating too.
Freeze Portions: You can freeze the filling in portions for easy use later.

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