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.
- 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
Coat each of your silicone muffin liners with non-stick spray.
Make the Filling:
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:
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.
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.
Place the pies back in the air fryer and cook for 20 minutes at at 300°F, or until the crust is cooked through.
Nutrition information is provided as an estimate only; your actual values will vary based on exact ingredients used and serving size.
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