This homemade turkey pot pie in air fryer recipe is comfort food personified. Filled with veggies, a thick and creamy sauce, and loads of yummy Thanksgiving turkey, it’s an easy meal that can be made in less time than the traditional pot pie.
Ever since we were in charge of the Thanksgiving turkey, I’ve been making homemade pot pie. It’s one of my husband’s favorite meals and is better than the Stouffer’s frozen pot pie we used to devour as kids. Of course this recipe can be made using leftover chicken, so feel free to swap out one for the other. The benefit of making it in the air fryer is how quickly it speeds up the cooking process, creating a delicious pot pie with a flaky crust. It would be fantastic with my air fryer brussels sprouts or these easy green beans. And if you would like to make your own chicken filling, make sure you check out how easy it is to brine chicken breasts, leading to a more flavorful chicken pot pie.
Why this recipe works
- One pot complete meal that is easy to assemble with minimal prep work and clean up.
- Classic comfort food dish that is family-friendly.
- Quick cooking because of the use of the high heat air fryer, making it great for busy weeknights.
- Great way to use leftover rotisserie chicken or turkey, leading to less food waste.
- Nutritious meal loaded with veggies and protein by way of a lean meat. Serve with a simple green salad for a lovely meal that is both hearty and healthy.
- 2 tbsp butter – I like to use salted butter to add more flavor, Kerrygold being my favorite.
- 1 onion, chopped or diced.
- 2 stalks of celery, chopped
- 3 carrots, peeled and chopped
- 4 tablespoons all purpose flour
- 3.5 cups chicken broth or turkey stock
- 2 small potatoes, peeled and diced
- 2 cups shredded turkey or chicken
- 2 tbsp chopped fresh parsley
- 1.5 cups frozen peas, thawed out
- 1 store bought or homemade pie crust. I prefer store bought for quickness and ease.
- 1 egg for an egg wash
- 1 tbsp Salt and ½ tbsp pepper, plus 2 tsps dried sage
Making this turkey or chicken pot pie recipe just takes a few minutes of up front work, but then it’s a quick jump to the finish line. I typically make this a couple of days after Thanksgiving, once we’ve had our fill of traditional leftovers. I’ll also make it throughout the Fall and winter months, using rotisserie chicken for ease and flavor. It’s such an easy recipe that feels extra special. Let me show you how easy it is to make this air fryer chicken pot pie recipe.
In a large sauce pan or small Dutch oven, melt the butter over medium heat. Cook the onion till tender and translucent, then add the celery and carrots. Cook for 2-3 minutes, then stir in the flour and cook for another 2-3 minutes.
Add the chicken stock and raise the heat to bring to a simmer. Stir in the potatoes, and cook for about 5 minutes till just slightly tender. Stir in turkey, parsley, peas and seasoning. Taste and adjust salt as needed.
Pour the creamy filling into a casserole dish or oversized pie plate. Top with pie crust and give it a light brushing with the egg wash.
Set the air fryer temperature to 350 degrees f, and cook pot pie for 15-17 minutes, till crust is golden brown and inside is bubbling. As always when air frying, cook time will adjust depending on brand of air fryer.
The best way to adjust this recipe for basket air fryers is to adjust the size of your pie! Make individual air fryer pot pie by divvying up the creamy chicken or turkey filling into ramekins and topping with a bit of pie crust.
Another great topping option is to use store bought canned biscuit dough, which is the perfect size to top each pie with.
Lower temperature to 325 and cook for about 8-10 minutes. The filling will make enough for at least 8-10 2 ounce ramekins, so you may have to store extra filling if you don’t have enough vessels.
Yes, it’s pretty easy to make just about any frozen food in the air fryer! While this recipe is best enjoyed homemade, I cannot knock occasionally enjoying a frozen pot pie (Marie Callender’s chicken pot pie will always be a fave).
Simply remove frozen chicken pot pie from packaging, cover with aluminum foil and air fry at 400 degrees for about 20 minutes. Remove foil and cook for an additional 5 minutes till crust is golden brown and inside is bubbly warm.
Simply cover with foil and store leftovers in the fridge for up to 3-5 days depending on the freshness of your turkey. The easiest way to reheat is to place individual servings in the microwave and heat on high for 1-2 minutes. If you would like to reheat in the air fryer, set temp to 325 and reheat for 5-7 minutes.
Expert recipe tips
- If you are in a hurry and don’t have time for peeling and dicing, use frozen mixed vegetables in place of the fresh carrots and celery and frozen peas. Sub out those 3 ingredients and replace with 2.5 cups of mixed frozen veggies.
- If cooking for 2, divide up filling into 2 and freeze half for future pot pies. Place half of the filling in a small 9″ pie plate and air fry. Allow leftover filling to cool, then place in a Ziploc freezer bag and freeze for up to 6 months. Remove from the freezer and allow to thaw overnight in the fridge or on the counter the morning you plan to make another pot pie. Use defrosted filling per recipe instructions.
If you love easy air fryer recipes, check out more through my air fryer cooking category. And if you enjoyed this recipe, please consider leaving a review and 5 star rating.
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Homemade Turkey (or Chicken) Pot Pie In Air Fryer
- Air Fryer
- 2 tbsp butter
- 1 onion chopped
- 2 stalks celery chopped
- 3 carrots peeled and chopped
- 4 tbsp flour
- 3.5 cups chicken broth or turkey stock
- 2 small potatoes peeled and diced
- 2 cups shredded chicken or turkey
- 2 tbsp parsley chopped
- ½ cup frozen peas thawed
- 1 pie crust homemade or store bought
- 1 egg lightly beaten
- 1 tbsp salt
- ½ tbsp pepper
- 2 tsp dried sage
- In a large sauce pan or small Dutch oven, melt the butter over medium heat. Cook the onion till tender and translucent, then add the celery and carrots. Cook for 2-3 minutes, then stir in the flour and cook for another 2-3 minutes.2 tbsp butter, 1 onion, 2 stalks celery, 3 carrots, 4 tbsp flour
- Add the chicken stock and raise the heat to bring to a simmer. Stir in the potatoes, and cook for about 5 minutes till just slightly tender. Stir in turkey, parsley, peas and seasoning. Taste and adjust salt as needed.3.5 cups chicken broth or turkey stock, 2 small potatoes, 2 cups shredded chicken or turkey, 2 tbsp parsley, ½ cup frozen peas, 1 tbsp salt, ½ tbsp pepper, 2 tsp dried sage
- Pour the creamy filling into a casserole dish or oversized pie plate. Top with pie crust and give it a light brushing with the egg wash.1 pie crust, 1 egg
- Set the air fryer temperature to 350 degrees f, and cook pot pie for 15-17 minutes, till crust is golden brown and inside is bubbling.
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