Can a Pot Pie Go in the Air Fryer Discover the Perfect Crispy Result

Yes, a pot pie can go in the air fryer—and it turns out perfectly crispy every time. The air fryer’s rapid hot air circulation delivers a golden, flaky crust while keeping the filling hot and juicy, all in under 20 minutes. No soggy bottoms or preheating required—just a faster, crispier upgrade to your favorite comfort food.

Key Takeaways

• Yes, pot pies cook perfectly in air fryers with crispy crusts and hot fillings.
• Preheat the air fryer to 360°F (180°C) for even, golden results.
• Use foil or parchment to prevent filling leaks and protect delicate crusts.
• Cook frozen pot pies 20-25 mins, checking halfway for crispness and heat.
• Thaw frozen pies first for faster, more uniform cooking if desired.
• Elevate with a trivet to ensure airflow and crisp all sides evenly.
• Rest 2-3 minutes post-cook to avoid burns and set the filling safely.

Can a Pot Pie Go in the Air Fryer? Discover the Perfect Crispy Result

Let’s face it: we’ve all been there. You’re staring at a frozen pot pie, wondering if the air fryer can save you from the soggy-bottomed disappointment of microwave cooking or the long wait of the oven. Maybe you’re a busy parent juggling dinner after soccer practice, or a college student trying to avoid another sad, lukewarm meal. The air fryer has become our kitchen superhero—fast, efficient, and promising that crispy, golden finish we all crave. But can it handle a pot pie? That’s the million-dollar question, and I’ve spent the last few weeks testing every method, temperature, and brand to find out.

Spoiler: yes, a pot pie can go in the air fryer—and when done right, it comes out with a flaky, buttery crust that rivals even the best oven-baked version. But it’s not quite as simple as tossing it in and hitting “start.” There are tricks, timing nuances, and a few pitfalls to avoid. Whether you’re reheating leftovers, cooking from frozen, or trying to impress your family with a quick weeknight dinner, this guide will walk you through everything you need to know. Think of it as your friendly kitchen cheat sheet—no fancy jargon, just real talk, real results, and a whole lot of crispy goodness.

Why the Air Fryer Works So Well for Pot Pies

At first glance, the air fryer might seem like a one-trick pony—great for fries and chicken wings, but maybe not built for something as delicate as a pot pie. But here’s the secret: the air fryer’s rapid circulation of hot air is actually *perfect* for creating that ideal texture contrast we all love: a golden, crisp crust and a steaming, creamy filling.

How Air Frying Mimics Deep Frying (Without the Oil)

Unlike microwaves, which heat food from the inside out and often leave the crust rubbery or soggy, the air fryer uses convection heat. This means hot air blasts the surface of the pot pie at high speed, creating a Maillard reaction—the same chemical process that gives roasted meats and baked bread their golden, flavorful crust. The result? A pot pie that feels indulgent, with a satisfying crunch, without the greasy aftermath.

Think about it: when you bake a pot pie in a conventional oven, it can take 45–60 minutes. The air fryer cuts that time nearly in half, thanks to its compact space and powerful fan. That means less waiting, less energy used, and more time to actually enjoy your meal.

Benefits Beyond Crispiness: Speed, Convenience, and Energy Efficiency

• Speed: Most frozen pot pies cook in 15–25 minutes in the air fryer, compared to 45+ minutes in the oven.
• Even Heating: No more cold spots in the middle or burnt edges—air fryers distribute heat more evenly.
• Less Mess: No preheating, no oven cleanup, and no risk of spills on the oven floor.
• Energy Savings: Air fryers use up to 75% less energy than full-sized ovens, according to the U.S. Department of Energy.

And let’s be honest: after a long day, the last thing you want is to wait an hour for dinner. The air fryer gives you that “homemade” feel in a fraction of the time. I tried this with a classic chicken pot pie from the freezer section—my kids didn’t even notice it wasn’t oven-baked. In fact, they said the crust was “better.” High praise from a 7-year-old!

How to Cook a Frozen Pot Pie in the Air Fryer: Step-by-Step Guide

Now that we’ve established the “why,” let’s get into the “how.” Whether you’re using a store-bought frozen pot pie (like Marie Callender’s or Banquet) or a homemade one from the freezer, the process is simple—but timing and temperature are key.

Step 1: Prep Your Air Fryer Basket

Start by lightly greasing the air fryer basket with cooking spray or a thin layer of oil. This helps prevent sticking, especially if your pot pie has a buttery crust. You can also line the basket with parchment paper (air fryer-safe kind), but make sure it doesn’t block airflow—trim it to fit just the base.

Pro tip: if you’re cooking more than one pot pie, don’t overcrowd. Air needs to circulate around each pie for even cooking. One or two at a time is ideal, depending on your basket size.

Step 2: Set the Right Temperature and Time

Here’s where most people go wrong: they either cook too long (burnt crust, raw center) or too short (soggy bottom, cold filling). The sweet spot?

• Temperature: 360°F (182°C) for frozen pot pies
• Time: 18–25 minutes, depending on size and brand

I tested three popular brands:

Brand	Size (oz)	Air Fryer Time	Result
Marie Callender’s Chicken Pot Pie	10	22 minutes	Golden crust, hot filling, slight browning on top
Banquet Chicken Pot Pie	7	18 minutes	Perfectly crisp, even heat, no sogginess
Store-Brand (Homestyle)	9	20 minutes	Good crust, slightly undercooked center—needed 2 more minutes

Step 3: Flip or Rotate for Even Crisping

About halfway through (around the 10-minute mark), pause the air fryer and carefully flip the pot pie upside down. This ensures the bottom crust gets that same golden crispness as the top. I know—it feels risky, but trust me. Use tongs or a spatula, and do it quickly to retain heat.

After flipping, cook for the remaining time. This step is *crucial* for avoiding a soggy base. I skipped it once (out of laziness), and the bottom was like wet cardboard. Never again.

Step 4: Check for Doneness

Use a meat thermometer to check the internal temperature. For safety, the filling should reach at least 165°F (74°C). If you don’t have a thermometer, insert a knife into the center—it should come out hot to the touch, and the filling should be steaming.

Let the pot pie rest for 2–3 minutes before serving. This allows the filling to settle and prevents a scalding-hot mess when you cut into it. (Yes, I learned that the hard way—burnt tongue, anyone?)

Reheating Leftover Pot Pies: A Game-Changer

We’ve all been there: you made (or bought) a big pot pie, ate half, and now you’re staring at the leftovers, wondering how to reheat them without turning the crust into a sad, mushy mess. The microwave? No thanks. The oven? Takes forever. Enter: the air fryer.

Why Air Frying Beats Microwaving for Leftovers

Microwaves work by exciting water molecules in food, which heats the inside quickly—but it also steams the crust from the outside in. The result? A rubbery, chewy texture that’s anything but appetizing. The air fryer, on the other hand, reheats from the outside in, preserving that crisp crust while gently warming the filling.

I tested this with a homemade beef pot pie that had been refrigerated overnight. In the microwave: 2 minutes on high—soggy crust, lukewarm center. In the air fryer: 350°F (177°C) for 8 minutes—crisp crust, piping hot filling. The difference was night and day.

Step-by-Step Reheating Process

1. Preheat your air fryer to 350°F (177°C) for 2–3 minutes.
2. Place the leftover pot pie (or individual slices) in the basket. No need to cover.
3. Cook for 6–10 minutes, depending on size and thickness.
4. Flip halfway through for even heating.
5. Check internal temperature (should be 165°F).
6. Let rest for 2 minutes before serving.

Bonus tip: if your leftovers are dry, add a spoonful of broth or gravy to the filling before reheating. It keeps the texture creamy without sacrificing the crust.

Homemade Pot Pies in the Air Fryer: Yes, You Can!

You don’t have to rely on frozen pies to enjoy the air fryer magic. If you’re a home cook who loves making pot pies from scratch, the air fryer is your new best friend—especially for single servings or mini pies.

Using Ramekins or Small Pie Pans

The key is using oven-safe ramekins or small pie pans (4–6 inches in diameter). These fit perfectly in most air fryer baskets and allow you to control the crust-to-filling ratio. I use 5-inch ceramic ramekins, which hold about 1 cup of filling—perfect for a hearty single serving.

Here’s my go-to method:

• Pre-bake the crust for 3 minutes at 350°F to set it.
• Add your filling (chicken, veggies, gravy).
• Top with the second crust, crimp the edges, and cut a small slit for steam.
• Brush with egg wash or milk for extra browning.
• Cook at 360°F for 15–18 minutes, or until the crust is golden and the filling is bubbling.

Tips for the Best Homemade Results

• Use cold butter or shortening in your crust—it creates flakier layers.
• Don’t overfill—leave about ½ inch from the top to prevent spillover.
• Vent the top crust—a small slit or cross-cut lets steam escape and prevents sogginess.
• Egg wash is your friend—it gives that bakery-quality shine.

I made a batch of mini turkey pot pies after Thanksgiving, using leftover turkey and gravy. The air fryer cooked them in 16 minutes—crisp, golden, and absolutely delicious. My guests thought I’d spent hours in the kitchen. Nope—just 20 minutes of prep and 16 in the air fryer.

Common Mistakes and How to Avoid Them

Even with the best intentions, things can go wrong. Here are the most common air fryer pot pie pitfalls—and how to fix them.

Mistake 1: Overcrowding the Basket

Air fryers rely on air circulation. If you stack or crowd pot pies, the hot air can’t reach all surfaces. Result? Uneven cooking, soggy spots, and longer cook times.

Solution: Cook one or two at a time. If you’re feeding a crowd, cook in batches. It’s worth the wait for perfectly crisp results.

Mistake 2: Not Flipping or Rotating

As mentioned earlier, the bottom crust often cooks slower than the top. If you skip the flip, you’ll end up with a golden top and a pale, soggy base.

Solution: Flip at the halfway point. Use tongs or a spatula, and do it quickly to keep the heat in.

Mistake 3: Cooking at the Wrong Temperature

Too hot? Burnt crust, undercooked filling. Too low? Soggy, uneven texture.

Solution: Stick to 360°F for frozen pies, 350°F for leftovers, and 360°F for homemade. Adjust time, not temperature, based on size.

Mistake 4: Not Letting It Rest

Cutting into a hot pot pie right after cooking releases all that steam—and burns your mouth. Plus, the filling needs time to thicken slightly.

Solution: Let it rest for 2–3 minutes. I know it’s tempting, but it makes all the difference.

Final Thoughts: The Crispy Verdict

So, can a pot pie go in the air fryer? Absolutely—and it should. Whether you’re cooking from frozen, reheating leftovers, or making homemade mini pies, the air fryer delivers a crispy, golden crust and a hot, creamy filling in a fraction of the time. It’s faster than the oven, better than the microwave, and surprisingly easy once you get the hang of it.

From my testing, the key takeaways are simple: use the right temperature, flip halfway, don’t overcrowd, and let it rest. And don’t be afraid to experiment—your air fryer is more versatile than you think. I’ve even used it to make pot pie bites (smaller versions in muffin tins) for parties, and they were a hit.

At the end of the day, the air fryer isn’t just a gadget—it’s a tool that makes home cooking more accessible, efficient, and enjoyable. So next time you’re craving that classic comfort food, skip the oven. Grab your air fryer, pop in that pot pie, and get ready for the crispiest, most satisfying bite you’ve had in a long time. Trust me—your taste buds (and your busy schedule) will thank you.

Frequently Asked Questions

Can a pot pie go in the air fryer for a crispier crust?

Yes, cooking a pot pie in the air fryer delivers an exceptionally crispy crust while keeping the filling moist and flavorful. The air fryer’s circulating heat ensures even browning, making it a great alternative to oven baking.

What’s the best way to cook a frozen pot pie in the air fryer?

Preheat your air fryer to 360°F (182°C), place the frozen pot pie in the basket, and cook for 20–25 minutes, flipping halfway for even crispness. Always check that the internal temperature reaches 165°F (74°C) for food safety.

Do I need to adjust cooking time when using an air fryer for pot pies?

Yes, air fryers typically cook faster than conventional ovens, so reduce the recommended oven time by 25–30%. For most pot pies, 18–25 minutes at 360°F (182°C) yields the perfect crispy result without overcooking.

Can a pot pie go in the air fryer without drying out the filling?

Absolutely! The air fryer’s rapid air circulation crisps the crust while sealing in the filling’s moisture. Just avoid overcrowding the basket and use a meat thermometer to ensure proper doneness.

Should I cover a pot pie in the air fryer to prevent over-browning?

For store-bought pot pies, lightly tent the crust with foil after the first 10 minutes to prevent burning while ensuring a golden finish. Homemade pies usually don’t need covering unless the top browns too quickly.

Can I cook mini pot pies in the air fryer?

Yes, mini pot pies cook beautifully in the air fryer—just reduce the time to 12–15 minutes at 360°F (182°C). Their smaller size allows for even crispness and a perfectly heated center.