Can I Make a Pot Pie in the Air Fryer A Quick Guide

Yes, you can make a delicious pot pie in the air fryer—it’s faster, crispier, and more energy-efficient than using an oven. With pre-made crust and a creamy filling, your air fryer transforms classic comfort food into a quick, weeknight-friendly meal in under 30 minutes.

Key Takeaways

• Yes, you can! Air fryers cook pot pies quickly and evenly.
• Preheat first: Ensures a crispy crust and even filling.
• Use foil or parchment: Prevents mess and aids cleanup.
• Check halfway: Adjust time to avoid overcooking or drying.
• Smaller portions work best: Fits better and cooks faster.
• Store leftovers safely: Refrigerate within 2 hours for freshness.

Why the Air Fryer Is a Game-Changer for Comfort Food

Let’s be honest: few things hit the spot like a warm, golden, flaky pot pie fresh out of the oven. The rich filling, the buttery crust, the comforting smell that fills your kitchen—it’s like a hug in a dish. But what if you could get that same cozy feeling in half the time, with less mess and even better crispiness? That’s where the air fryer comes in. I’ll admit, I was skeptical at first. Could this little countertop wonder really handle a classic pot pie? But after a few experiments (and a few slightly overdone crusts), I discovered that yes—you absolutely can make a pot pie in the air fryer, and it might just become your new go-to method.

Whether you’re cooking for one, trying to avoid heating up your entire kitchen, or just love the idea of a crispy crust without babysitting an oven, the air fryer opens up a whole new world of possibilities. It’s not just about speed—it’s about texture, convenience, and getting that golden-brown finish we all crave. In this guide, I’ll walk you through everything you need to know, from choosing the right pot pie to troubleshooting common issues. No fluff, no hype—just real talk from someone who’s tried it, failed a little, and finally nailed it.

How the Air Fryer Works for Pot Pies (And Why It’s Different)

Understanding the Air Fryer’s Cooking Mechanism

Before we dive into recipes and timing, let’s talk about *how* the air fryer actually works. Unlike a conventional oven that relies on ambient heat, an air fryer uses rapid air circulation. A heating element warms the air, and a powerful fan pushes it around the food at high speed. This creates a convection effect that crisps the outside while cooking the inside—think of it like a mini turbo oven with a built-in fan club.

This is great news for pot pies because the top crust, which often stays soggy in a slow oven, gets a beautiful golden crisp. The filling heats evenly, and the crust doesn’t steam under its own weight. But there’s a catch: the air fryer cooks faster and more intensely. That means you can’t just transfer your oven recipe and expect the same results. You’ve got to adjust your expectations—and your timing.

Why Pot Pies Are Actually a Great Fit

At first glance, pot pies might seem too heavy or bulky for an air fryer. But their structure—compact, self-contained, and often round—makes them ideal. Most air fryers are designed to handle smaller, single-serving or family-sized dishes, and pot pies fit right in. Whether you’re using a store-bought frozen pie or making your own, the air fryer’s compact space ensures even cooking.

Here’s a real-life example: I once tried baking a frozen pot pie in my oven at 375°F for 50 minutes. The center was still cold, and the crust was pale. When I tried the same pie in my air fryer at 360°F for 22 minutes, the crust was perfectly browned, and the filling was bubbling hot. Same pie, different appliance—huge difference in outcome.

Pro tip: If you’re using a large air fryer (6 quarts or more), you can fit two small pies side by side. Just make sure they’re not touching so the air can circulate freely. This is perfect for couples or small families who want a quick weeknight dinner.

Choosing the Right Pot Pie for Air Frying

Frozen vs. Homemade: Which Works Better?

Let’s get this out of the way: yes, you can air fry a frozen pot pie—and it’s one of the easiest ways to make dinner with zero prep. Brands like Marie Callender’s, Banquet, and Pillsbury all have frozen pot pies that work surprisingly well in the air fryer. They’re already portioned, sealed, and designed for even baking, which makes them ideal candidates.

But here’s the thing: not all frozen pies are created equal. Some have thick, dense crusts that take longer to cook. Others have fillings that can burst if overheated. I’ve found that pies with a lattice top or perforated crust do better because they allow steam to escape, preventing a soggy middle.

On the other hand, homemade pot pies give you full control. You can adjust the filling thickness, choose your crust (puff pastry, pie crust, or even phyllo), and tailor it to your taste. I once made a vegetarian pot pie with roasted mushrooms and sweet potatoes, using a store-bought puff pastry top. Air fried it at 350°F for 20 minutes, and it came out with a crust so flaky it practically melted in my mouth.

Size and Shape Matter

Air fryers come in different sizes, and so do pot pies. A standard 7-inch pie fits perfectly in most 5–6 quart models. But if you have a smaller air fryer (3–4 quarts), you’ll need to go for mini pies or individual ramekins. I’ve used 6-ounce ramekins for single-serving pot pies, and they cook beautifully in about 15–18 minutes.

Shape is also important. Round pies work best because they allow even airflow. If your pie is rectangular or has a domed lid, it might cook unevenly. I once tried a square pot pie in my air fryer, and the corners burned while the center was undercooked. Lesson learned: stick to round, low-profile pies when possible.

Crust Types and Their Air Fryer Performance

• Pie crust (traditional): Works well, but can be dense. Best for frozen pies or homemade versions with a pre-cooked filling. Air fry at 350–360°F for 20–25 minutes.
• Puff pastry: My personal favorite. It puffs up beautifully and stays light and flaky. Perfect for homemade pies. Add 2–3 minutes to cooking time.
• Phyllo dough: Crispy and delicate, but dries out fast. Best brushed with butter and layered lightly. Use for gourmet or low-carb versions.
• No crust (open-faced): Great for a quick, healthy option. Top with shredded cheese or breadcrumbs for crunch.

One thing to remember: if you’re using a homemade filling, make sure it’s fully cooked and slightly thickened before adding the crust. A watery filling will steam the crust from the inside, leading to sogginess—even in an air fryer.

Step-by-Step Guide to Air Frying a Pot Pie

Prepping Your Pot Pie for Success

Whether you’re using frozen or homemade, prep is key. For frozen pies, do not thaw. Cooking from frozen helps the crust stay intact and prevents the filling from drying out. Just remove the pie from the box, take off any plastic wrap (seriously, don’t skip this—plastic melts), and place it directly in the air fryer basket.

If you’re making a homemade pie, assemble it in an oven-safe dish or ramekin. I like using ceramic or metal pans that fit snugly in the basket. Fill it about ¾ full to allow room for the filling to bubble up. Then top with your crust, seal the edges, and cut 2–3 slits in the top to let steam escape. Brush the crust with egg wash or milk for a golden finish.

Pro tip: Line the bottom of your air fryer basket with parchment paper or a reusable silicone liner. This prevents the pie from sticking and makes cleanup a breeze. Just make sure the liner doesn’t cover the entire basket—air needs to flow around the sides.

Temperature, Time, and Air Flow: The Golden Rules

Here’s the magic formula I’ve tested across multiple air fryer models:

• Frozen pot pies (7–8 oz): 360°F for 20–25 minutes. Flip or rotate halfway if your air fryer has hot spots.
• Homemade pot pies (individual ramekins): 350°F for 18–22 minutes. Check at 15 minutes.
• Large homemade pie (8-inch): 340°F for 25–30 minutes. Lower temp prevents burning.

Always preheat your air fryer for 3–5 minutes. This ensures consistent cooking from the start. If your air fryer doesn’t have a preheat function, just run it empty for a few minutes before adding the pie.

During cooking, avoid opening the basket too often. Every time you peek, you lose heat and slow down the process. Instead, use the window or light (if your model has one) to monitor progress. You’re looking for a golden-brown crust and bubbling filling.

Checking for Doneness and Safety

How do you know your pot pie is ready? Here’s what to look for:

• The crust is golden brown and feels firm to the touch.
• The filling is bubbling around the edges (if visible through slits).
• An instant-read thermometer inserted into the center reads at least 165°F.

Never skip the temperature check, especially with frozen pies. The USDA recommends reheating frozen meals to 165°F to kill any bacteria. I keep a meat thermometer handy and poke it through a crust slit into the thickest part of the filling.

Once it’s done, let the pie rest for 2–3 minutes before serving. This helps the filling settle and prevents burns from hot steam. Trust me, I’ve learned this the hard way—no one wants to eat a pot pie with a scorched tongue.

Tips and Tricks for Perfect Air-Fried Pot Pies

How to Prevent a Soggy or Burnt Crust

Soggy crust is the number one complaint when air frying pot pies. It usually happens when the filling is too wet or the pie is overcrowded. To avoid this:

• Thicken your filling with cornstarch, flour, or a roux before baking.
• Use a lattice or vented crust to let steam escape.
• Don’t overload the basket—cook one pie at a time if possible.
• If the crust browns too fast, cover it loosely with a small piece of foil.

On the flip side, burnt crust is often due to high heat or overcooking. If your air fryer runs hot (mine does), reduce the temperature by 10–15°F and add a couple of extra minutes. Every model is different, so take notes and adjust as you go.

Customizing Your Pot Pie for Dietary Needs

The air fryer makes it easy to adapt pot pies for different diets. Here are a few ideas I’ve tried:

• Vegetarian: Use vegetable broth, add lentils or chickpeas, and top with puff pastry.
• Gluten-free: Use a gluten-free pie crust or skip the crust entirely. Top with mashed cauliflower or gluten-free biscuits.
• Low-carb/keto: Use a crustless filling in a ramekin and top with cheese or almond flour crumbles.
• Dairy-free: Swap butter for olive oil or dairy-free margarine in the crust and use a plant-based milk wash.

I once made a dairy-free chicken pot pie for a friend with a milk allergy. I used coconut milk in the filling and brushed the crust with olive oil instead of egg wash. She couldn’t believe it was dairy-free—it was that good.

Creative Variations and Flavor Boosts

Once you’ve mastered the basics, have fun with it! Try these upgrades:

• Top with a sprinkle of Parmesan or cheddar before air frying.
• Add fresh herbs like thyme or rosemary to the filling.
• Use a flavored crust—everything bagel seasoning on puff pastry? Yes, please.
• Swap traditional chicken for turkey, beef, or even salmon (great for a seafood pot pie).

One of my favorite combos: a mushroom and leek pot pie with a garlic-parmesan crust. Air fried at 350°F for 20 minutes, it was rich, savory, and smelled like a fancy French bistro.

Common Mistakes and How to Avoid Them

Overcrowding the Basket

It’s tempting to fit two pies in your air fryer, especially if you’re cooking for more than one. But overcrowding blocks airflow, leading to uneven cooking. I’ve made this mistake—my first attempt at cooking two pies at once resulted in one perfectly golden and one pale, undercooked mess.

The solution? Cook in batches. If you’re using a large air fryer, leave at least 1 inch of space between pies. Better yet, cook one at a time and keep the first pie warm in a low oven (200°F) while the second cooks.

Using the Wrong Dish or Pan

Not all dishes are air fryer-friendly. Avoid plastic, glass that’s not oven-safe, or dishes with plastic handles. I once used a pretty ceramic dish with a painted handle—big mistake. The paint started to peel from the heat.

Stick to metal, ceramic, or silicone pans that can handle high heat. Make sure the dish fits in the basket without touching the heating element. If in doubt, measure it before assembling your pie.

Ignoring Your Air Fryer’s Quirks

Every air fryer is different. Some run hot, some have hot spots, and some need more preheating. The only way to know is to test and adjust. I keep a little notebook with notes like “Model X: reduce temp by 15°F” or “Basket needs lining for sticky crusts.”

Don’t be afraid to experiment. Try a small test pie first—maybe a leftover filling in a ramekin—before committing to a full meal. This way, you learn your machine’s personality without wasting ingredients.

Final Thoughts: Is the Air Fryer Worth It for Pot Pies?

After months of testing, experimenting, and eating way too many pot pies (someone’s got to do it), I can confidently say: yes, you can—and should—make a pot pie in the air fryer. It’s faster, crispier, and often more convenient than the oven. You get that golden, flaky crust we all love, without heating up your kitchen on a hot day.

But it’s not magic. It takes a little adjustment, a bit of trial and error, and attention to detail. Use the right pie, prep it properly, and respect your air fryer’s quirks. Once you get the hang of it, you’ll wonder why you ever used the oven.

Here’s my final take: the air fryer isn’t just a trendy gadget. It’s a tool that can make comfort food easier, faster, and more delicious. Whether you’re a busy parent, a solo diner, or just someone who loves a good pot pie, give it a try. You might just find your new favorite way to cook.

And hey, if your first attempt isn’t perfect? That’s okay. I’ve had my share of overcooked crusts and undercooked fillings. But each one taught me something. Cooking isn’t about perfection—it’s about learning, adapting, and enjoying the process. So grab your air fryer, pick up a pot pie (or make your own), and get cooking. Your taste buds will thank you.

Pie Type	Temp (°F)	Time (min)	Notes
Frozen (7–8 oz)	360	20–25	Do not thaw; check at 18 min
Homemade (ramekin)	350	18–22	Pre-cook filling; vent crust
Homemade (8-inch)	340	25–30	Cover crust if browning too fast
Puff pastry top	350	22–25	Brush with egg wash for shine
Crustless (filling only)	360	15–18	Top with cheese or breadcrumbs

Frequently Asked Questions

Can I make a pot pie in the air fryer?

Yes, you can absolutely make a pot pie in the air fryer! It cooks faster than an oven and gives the crust a perfectly crispy texture while keeping the filling hot and flavorful.

How long does it take to cook a pot pie in the air fryer?

Most pot pies cook in 12–18 minutes in the air fryer at 350°F (175°C), depending on size and filling. Always check the internal temperature (165°F) for food safety.

Do I need to thaw a frozen pot pie before air frying?

While you can cook a frozen pot pie directly in the air fryer, thawing it first (or partially pre-cooking) ensures even heating. If cooking from frozen, add 5–7 minutes to the cook time.

Can I use a homemade crust for an air fryer pot pie?

Yes! Homemade crusts work great in the air fryer—just ensure they’re rolled evenly and sealed well. Brush with egg wash for a golden, crispy finish.

What’s the best way to prevent a soggy crust when air frying pot pie?

Pre-cook the filling to reduce moisture and avoid overfilling the pie. Also, place the pie on a parchment liner or elevated trivet to allow air circulation under the crust.

Can I reheat leftover pot pie in the air fryer?

Yes! Reheat at 325°F (160°C) for 5–8 minutes to restore crispiness. The air fryer is ideal for avoiding the soggy texture microwaves often create.