Mini Chicken Pot Pies

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 Crust:

• 1 package of refrigerated pie dough (gluten-free if needed), or homemade pie crust
• 1 egg (for egg wash, optional)

For the Filling:

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

Instructions:

1. Prepare the Filling:

• In a skillet, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
• Stir in the flour and cook for another minute to form a roux.
• Gradually add the chicken broth and whisk until smooth. Simmer until the mixture thickens, about 2-3 minutes.
• 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.

2. Prepare the Crust:

• 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.
• Place the dough circles into the greased compartments of your air fryer basket or silicone muffin molds.

3. Assemble the Pot Pies:

• Spoon the chicken filling into each dough-lined compartment, filling about 3/4 full.
• 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.
• For a golden finish, brush the tops with a beaten egg (optional).

4. Air Fry the Pot Pies:

• Preheat your air fryer to 350°F (175°C) for about 3 minutes.
• 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.

5. Serve:

• Let the mini chicken pot pies cool for a few minutes before carefully removing them from the air fryer. Serve warm, and enjoy!

Total Time:

• Preparation Time: 15 minutes
• Cooking Time: 10-12 minutes (per batch)
• Total Time: 25-30 minutes

Nutritional Information (per serving, based on 8 servings):

• Calories: 260
• Total Fat: 17g
  • Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 360mg
• Total Carbohydrates: 19g
  • Fiber: 1g
  • Sugars: 2g
• Protein: 9g

Notes:

• Crust Alternatives: You can use store-bought pie dough or puff pastry for convenience, or make your own from scratch.
• Make Ahead: The filling can be made a day ahead and stored in the fridge. Simply assemble the pies when you’re ready to cook.
• Gluten-Free Option: Use a gluten-free pie dough and flour to make this recipe gluten-free.

These Air Fryer Mini Chicken Pot Pies are a fun, handheld version of the classic comfort food, and the air fryer ensures a perfectly crispy crust every time!