Skip the oven! Air fryer chicken pot pies are as easy as they are delicious — with tender chicken and vegetables in a creamy sauce and flaky crust.
Servings: 8
Calories: 260kcal
Ingredients
- 8 jumbo biscuits flaky style
- 3 cups chicken cooked and diced
- 12 oz Frozen mixed vegetables 1 typical bag
- 1 1/2 cups condensed cream of chicken soup
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
To Prep:
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Coat each of your silicone muffin liners with non-stick spray.
Make the Filling:
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Add the chicken, vegetables, cream of chicken and spices together to a large bowl. Stir to toss until the chicken and vegetables are completely coated in the soup.
Make the Pies:
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Open the biscuits and separate each one into halves — with one “half” being 3/4 of the biscuit and the other “half” being 1/4 of the biscuit. Take the larger half and mold to fit the inside of the muffin liners. Cook in the air fryer for 5 minutes at 300 degrees, then remove and scoop the filling into each one so they are mostly full, with a mound in the center.
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Take the smaller half of each biscuit and place on top of each pot pie. Pinch the edges to seal the top to the sides of the pot pie. Make 4 small punctures in the top of each pie to allow steam to vent.
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Place the pies back in the air fryer and cook for 20 minutes at at 300°F, or until the crust is cooked through.
Notes
Nutrition information is provided as an estimate only; your actual values will vary based on exact ingredients used and serving size.
Nutrition
Calories: 260kcal | Carbohydrates: 22g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 636mg | Potassium: 256mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2305IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg
