You can also use the air fryer to cook your chicken first, if not using leftovers. Whether it is a chicken pot pie, vegetarian pot pie, meat pot pie, or even a fish pot pie. Yes, you can, and you can do any pot pie in the air fryer. Can You Cook Chicken Pot Pie In Air Fryer? I have been cooking pot pies in the air fryer for a number of years now and absolutely love them.Ī pot pie in the air fryer is often better than an oven because it cooks your pot pie quicker and you also get a much better golden glow on your pastry.
#Ninja chicken pot pie free
That is loaded with 30 FREE bucket list worthy air fryer recipes.Ĭlick here or on the banner above and you will have access to both in an instant.
Plus, as well as our extremely popular air fryer mini course which teaches you the air fryer basics in 5 days, we also have our air fryer bucket list. We use the air fryer to cook the chicken and to cook the chicken pot pie, making it an amazing time saver and perfect for when you have a little chicken leftover and want a quick and easy dinner idea. And if you like other flavoured pot pies do check out our air fryer meat pies that we featured yesterday. So, when we were making pie maker chicken pies last week, I just had to save some of the pie filling and use the air fryer to make some delicious pot pies. From air fryer baked oatmeal to air fryer banana souffles, they are a big part of my air fryer cooking. Now my kitchen cupboard is stocked with more than 16 pretty ramekins that I use for various air fryer recipes. When I first got an air fryer way back in 2011, I never thought that I would be buying pretty ramekins all these years later to make yummy pot pie in the air fryer. Can’t make it now? Then save it for later!.Air Fryer Chicken Pot Pie Recipe Tips & Tricks.Can You Cook Chicken Pot Pie In Air Fryer?.Can You Cook A Pot Pie In An Air Fryer?.Bake at 400☏ until the biscuit topping is golden brown, about 20 minutes.Īdapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009). Roll out the dough 1/2 inch thick, then cut out rounds to fit just inside the rim of each ramekin. Variation: Use biscuit dough (see recipe at left) in place of the pastry dough. Transfer each ramekin to a dinner plate and serve.
Bake until the pastry is puffed and golden brown, about 25 minutes. Place the ramekins on a rimmed baking sheet. Place 1 round, egg side down, over each ramekin, keeping the pastry taut and pressing it around the ramekin edges to adhere. Using a 6-inch saucer as a template, use a knife to cut out 6 rounds. (If the dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out.) Roll it out into a rectangle about 20 by 13 inches and 1/8 inch thick. Place the unwrapped dough on a lightly floured work surface and dust the top with flour. Spoon the chicken mixture into six 1 1/2-cup ovenproof soup crocks or ramekins. Stir in the shredded chicken and the mushroom-leek mixture and season with salt and pepper.
Gradually whisk in the stock and sherry and then the tarragon. Whisk in the flour and let bubble gently for 1 minute. In a large saucepan, melt the remaining 5 Tbs. Remove from the heat and stir in the peas. Stir in the leeks and carrots, cover and cook, stirring occasionally, until the leeks are tender, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 6 minutes. To make the sauce and vegetables, in a large frying pan, melt 1 Tbs.
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