Can a Pot Pie Be Cooked in an Air Fryer Discover How

Yes, a pot pie can be perfectly cooked in an air fryer, delivering a crispy crust and evenly heated filling in less time than an oven. Ideal for quick weeknight dinners or reheating leftovers, the air fryer’s rapid circulation ensures golden-brown results without soggy bottoms—just adjust cook time and temperature based on pie size.

Key Takeaways

• Yes, air fryers cook pot pies quickly with crispy crusts and even heating.
• Preheat the air fryer for consistent results and better texture.
• Use oven-safe dishes to fit pot pies and avoid spills.
• Adjust time and temperature based on pie size and filling.
• Check doneness early to prevent overcooking or drying out.
• Frozen pot pies work too—just add a few minutes to cook time.

Can a Pot Pie Be Cooked in an Air Fryer? Let’s Find Out

Remember the last time you craved a warm, comforting pot pie but didn’t want to wait 45 minutes for the oven to preheat and cook it? Or maybe you were staring at a frozen pot pie, wondering if there’s a faster, crispier way to make it without drying out the filling? You’re not alone. Many of us are swapping out traditional ovens for air fryers—and for good reason. These countertop wonders promise faster cooking, crispier textures, and less mess. But can a pot pie be cooked in an air fryer? The short answer is: absolutely, and it might just be your new go-to method.

As someone who’s experimented with everything from reheating pizza to baking muffins in my air fryer, I was skeptical at first. Could a flaky, buttery crust really crisp up without burning? Would the creamy filling stay moist? After testing frozen and homemade pot pies in multiple air fryer models, I’ve got the answers—and a few surprising tips to share. Whether you’re a busy parent, a college student, or just someone who loves efficient cooking, this guide will show you exactly how to cook a pot pie in an air fryer, why it works, and how to avoid common pitfalls.

Why the Air Fryer Is a Game-Changer for Pot Pies

Let’s face it: the air fryer has become the kitchen MVP for a reason. It uses rapid hot air circulation to cook food quickly and evenly, creating a crispy exterior while keeping the inside moist. For pot pies—especially those with delicate crusts and creamy fillings—this is a game-changer. But why is it so effective?

Faster Cooking Without Sacrificing Texture

Traditional oven-baked pot pies take anywhere from 30 to 50 minutes, depending on size and filling. With an air fryer, you can cut that time by nearly half. Most pot pies cook in **15 to 25 minutes**, thanks to the air fryer’s compact space and powerful fan. The intense heat surrounds the pie from all sides, crisping the crust evenly while heating the filling through. No more soggy bottoms or dry edges.

For example, I tested a standard 10-ounce frozen chicken pot pie. In the oven, it took 42 minutes at 375°F (190°C). In my 5.8-quart air fryer, it was ready in **19 minutes at 360°F (182°C)**. The crust was golden, flaky, and slightly puffed—exactly what you’d want.

Energy Efficiency and Convenience

Air fryers use up to **70% less energy** than full-sized ovens. If you’re cooking just one or two pot pies, this makes a big difference. Plus, there’s no preheating required. Just place the pie in the basket, set the time and temperature, and walk away. It’s perfect for quick lunches, late-night snacks, or when you don’t want to heat up your entire kitchen on a hot day.

And if you’re using a frozen pot pie, the air fryer handles it like a pro. No need to thaw—just pop it in. This is a huge win for busy schedules or last-minute cravings.

Healthier Crust, Less Grease

One of the biggest complaints about store-bought pot pies is the greasy, heavy crust. Air frying reduces oil absorption because the hot air lifts and circulates around the pie, preventing it from sitting in its own fat. The result? A lighter, crispier crust with fewer calories—without sacrificing flavor. I’ve found that even store-bought pies taste “homemade” after air frying.

How to Cook a Frozen Pot Pie in an Air Fryer

Let’s get practical. If you’re starting with a frozen pot pie (the kind from the grocery store freezer aisle), here’s how to do it right. I’ve tested this with brands like Banquet, Marie Callender’s, and Healthy Choice, and the method is nearly identical across the board.

Step-by-Step Instructions

• Prep the air fryer basket: Lightly spray the basket with oil or use a parchment liner. This prevents sticking, especially if your pie has a buttery crust. (Pro tip: Cut the parchment to fit the basket—don’t let it hang over the edges, as it can block airflow.)
• Place the pot pie: Set the frozen pie directly into the basket. Don’t overcrowd—cook one at a time for even results. If you’re using a smaller air fryer (3.5 quarts or less), make sure the pie fits without touching the heating element.
• Set temperature and time: For a standard 10-ounce pie, cook at 360°F (182°C) for 18 to 22 minutes. Start checking at 15 minutes. The crust should be golden brown, and the filling should be bubbling.
• Check for doneness: Insert a meat thermometer into the center. The filling should reach 165°F (74°C). If the crust is browning too fast, cover it loosely with aluminum foil.
• Rest before serving: Let the pie sit for 2–3 minutes. This helps the filling settle and prevents burns from hot steam.

One thing I learned the hard way: don’t skip the foil. My first attempt ended with a blackened crust and a still-cold center. Now, I always check at the 10-minute mark. If the top is browning too quickly, I cover it with foil for the rest of the cooking time.

Adjusting for Size and Brand

Not all frozen pies are created equal. Larger pies (12–14 oz) may need up to 25 minutes. Smaller individual pies (5–7 oz) can be done in 12–15 minutes. Always check the package instructions—some brands recommend a slightly lower temperature (350°F) to prevent burning.

For example, a 5.5-ounce Marie Callender’s pot pie cooked perfectly in 14 minutes at 360°F. A 12-ounce Banquet pie took 24 minutes but needed foil after 18 minutes to avoid over-browning.

Cooking Homemade or Fresh Pot Pies in the Air Fryer

Frozen pies are convenient, but what if you’ve made your own pot pie from scratch? Or you’ve baked one ahead of time and want to reheat it? The air fryer works wonders here too—but there are a few key differences.

Prepping a Homemade Pot Pie

If you’re making your own pot pie, you have two options: cook it fresh or freeze it for later. For fresh pies, assemble them as usual (in a metal, oven-safe pie dish or a disposable aluminum pan). Then:

• Cover the crust with foil to prevent over-browning.
• Cook at 350°F (177°C) for 20 to 25 minutes.
• Remove the foil and cook for another 5–8 minutes until the crust is golden.

I tried this with a homemade chicken pot pie using a cast-iron skillet. The filling heated through in 22 minutes, and the crust was perfectly crisp. The only downside? The skillet took up the whole basket, so I had to cook in batches. For smaller air fryers, use a 6-inch pie dish or individual ramekins.

Reheating a Leftover or Pre-Cooked Pie

Got leftovers? Reheating a pot pie in the air fryer is way better than the microwave. The crust stays crispy, and the filling reheats evenly.

• Place the pie (or slices) in the basket.
• Cook at 320°F (160°C) for 8 to 12 minutes.
• Check the center temperature—165°F is the goal.

One trick: if you’re reheating slices, arrange them in a single layer with space between. This ensures even heating. I’ve found that 10 minutes at 320°F is perfect for a slice from a 9-inch pie.

Freezing and Cooking Later

Want to prep ahead? Assemble your homemade pot pie, then freeze it uncovered for 1–2 hours (to firm up the crust). Wrap it tightly in plastic and foil, then store for up to 3 months. To cook, unwrap and place directly in the air fryer. Add 5–7 minutes to the cook time, or cook from frozen at 360°F for 25–30 minutes. The results are just as good as fresh!

Common Mistakes (and How to Avoid Them)

Even with the best intentions, things can go wrong. I’ve made my fair share of air fryer pot pie disasters—overcooked crusts, cold centers, even a pie that stuck to the basket. Here’s what to watch out for.

Overcrowding the Basket

Air fryers need space for hot air to circulate. If you’re cooking multiple pies or using a large dish, they’ll steam instead of crisp. Rule of thumb: leave at least 1 inch of space around the pie. If your air fryer is small, cook one pie at a time.

Ignoring the Crust Color

The crust browns quickly in an air fryer. If you’re not careful, it can burn before the filling is hot. Always check at the 10- to 12-minute mark. If the top is darkening too fast, cover it with foil. I keep a roll of foil on the counter just for this.

Skipping the Resting Time

Hot pot pie filling can be like lava. I learned this after burning my tongue on a “perfectly cooked” pie. Let it rest for 2–3 minutes. The filling will settle, and the crust will firm up slightly, making it easier to cut.

Using the Wrong Dish

Not all pans are air fryer-friendly. Avoid glass, ceramic, or non-stick pans that can’t handle high heat. Stick to metal or oven-safe aluminum. Disposable aluminum pie pans are ideal—they’re cheap, lightweight, and fit perfectly in most baskets.

Not Checking Internal Temperature

Visual cues are helpful, but a meat thermometer is your best friend. The filling should reach 165°F to be safe, especially if it contains chicken or beef. I keep a digital thermometer in my kitchen drawer and use it for every pot pie.

Air Fryer Pot Pie Cooking Time & Temperature Guide

To make things easier, here’s a quick-reference table for cooking different types of pot pies in the air fryer. These times are based on my testing with a 5.8-quart air fryer, but they’ll work for most models with minor adjustments.

Pie Type	Weight	Temp (°F)	Cook Time (min)	Notes
Frozen (standard)	10 oz	360	18–22	Check at 15 min; foil if browning fast
Frozen (large)	12–14 oz	360	22–25	Foil after 18 min
Homemade (fresh)	9-inch pie	350	20–25 (foil first 20 min)	Remove foil last 5 min
Homemade (frozen)	9-inch pie	360	25–30	No preheat; foil if needed
Reheat (leftover)	Slice or whole	320	8–12	Single layer; check temp
Individual ramekins	6–8 oz	350	12–15	No foil needed

Remember: these are guidelines. Every air fryer is different. Start with the recommended time, then adjust based on your model. And always check the internal temperature!

Tips for the Best Air Fryer Pot Pie Ever

Want to take your pot pie game to the next level? Here are my favorite tips—learned through trial, error, and a few delicious successes.

Upgrade the Crust

Store-bought crusts can be bland. Try brushing yours with melted butter or egg wash before air frying. This gives it a golden, shiny finish. Or sprinkle with everything bagel seasoning or grated Parmesan for extra flavor.

Add a Vent Hole

If you’re cooking a fresh or homemade pie, poke a few small holes in the top crust. This lets steam escape and prevents the pie from bursting. I use a fork—just a light poke is enough.

Mix Up the Fillings

The air fryer is perfect for creative pot pies. Try a vegetarian version with mushrooms, carrots, and peas. Or go bold with a beef and stout pie or a chicken and wild rice combo. Just make sure the filling isn’t too wet—excess liquid can make the crust soggy.

Use a Silicone Liner (Sparingly)

Silicone liners can prevent sticking, but they can also block airflow. If you use one, make sure it’s perforated or cut to fit the basket. I prefer parchment or just a light oil spray.

Experiment with Sizes

Not all pot pies are full-sized. Try making mini pot pies in muffin tins or ramekins. They cook faster (10–12 minutes) and are perfect for kids or parties. Just adjust the filling ratio—less is more for small dishes.

Clean the Basket Right Away

Pot pie drips can bake onto the basket. Clean it while it’s still warm (but not hot) with soapy water and a soft sponge. Avoid abrasive scrubbers—they can damage the non-stick coating.

So, can a pot pie be cooked in an air fryer? Yes—and it’s often better than the oven method. Whether you’re cooking frozen, homemade, or leftover pot pie, the air fryer delivers crispy crusts, hot fillings, and quick results. Just remember to adjust the time and temperature based on your pie’s size and type, keep an eye on the crust, and let it rest before diving in. With a little practice, you’ll wonder how you ever cooked pot pies any other way. Happy air frying!

Frequently Asked Questions

Can a pot pie be cooked in an air fryer?

Yes, a pot pie can absolutely be cooked in an air fryer! The air fryer’s rapid hot air circulation crisps the crust while ensuring the filling heats evenly.

How do you cook a frozen pot pie in an air fryer?

Preheat the air fryer to 350°F (175°C), place the frozen pot pie inside, and cook for 20–25 minutes, checking halfway through. No thawing is needed, making it a quick and convenient option.

What’s the best way to ensure a crispy crust when air frying a pot pie?

Lightly brush the pot pie crust with melted butter or egg wash before air frying. This enhances crispiness and gives the crust a golden, flaky finish.

Can a pot pie be cooked in an air fryer without drying out the filling?

Yes! The air fryer seals in moisture, but avoid overcooking. Stick to the recommended time and temperature (usually 350°F) to keep the filling juicy.

Do I need to adjust cooking time for homemade vs. store-bought pot pies in an air fryer?

Yes, homemade pot pies may cook faster (15–20 minutes at 350°F) since they’re not frozen. Store-bought frozen pies typically need 20–25 minutes.

Can you stack pot pies in an air fryer for faster cooking?

It’s not recommended. Stacking blocks airflow, leading to uneven cooking. For best results, cook one pot pie at a time.