Can You Cook a Pot Pie in a Air Fryer Discover How

Yes, you can absolutely cook a pot pie in an air fryer—it’s a quick, convenient method that delivers a perfectly crispy crust and evenly heated filling in under 30 minutes. With minimal prep and no need to preheat an oven, air frying transforms frozen or homemade pot pies into a delicious, weeknight-friendly meal with less mess and energy use.

Key Takeaways

• Yes, you can cook pot pies in an air fryer—it’s faster and crispier than oven baking.
• Preheat the air fryer for even cooking and a golden, flaky crust every time.
• Use oven-safe dishes to prevent spills and ensure proper heat circulation.
• Cook in batches if needed to avoid overcrowding and achieve consistent results.
• Check internal temperature—ensure filling reaches 165°F (74°C) for food safety.
• Adjust time for frozen pies—add 3–5 minutes but monitor crust to prevent burning.

Can You Cook a Pot Pie in an Air Fryer? Discover How

Imagine this: You’re craving a warm, flaky pot pie, but the idea of preheating your oven and waiting 45 minutes feels like a chore. You glance at your air fryer sitting on the counter—small, fast, and usually reserved for fries or chicken tenders. Then it hits you: Can you cook a pot pie in an air fryer? The answer is a resounding yes, and it might just change how you approach weeknight dinners.

Air fryers have become kitchen staples for good reason. They cook food faster, use less oil, and deliver that satisfying crispness we all love. But their versatility goes way beyond frozen snacks. From reheating leftovers to baking desserts, air fryers are quietly revolutionizing home cooking. And yes—they can handle a classic comfort food favorite: the humble pot pie. Whether you’re using a store-bought frozen pot pie or making your own from scratch, the air fryer offers a quicker, more energy-efficient way to enjoy this savory dish without sacrificing flavor or texture.

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

If you’ve ever baked a pot pie in a conventional oven, you know the drill: preheat to 375°F, wait 10–15 minutes, place the pie on a tray (to catch drips), and bake for 40–50 minutes. It works, but it’s not exactly convenient. The air fryer flips that script by offering speed, efficiency, and better browning—all in a compact footprint.

Faster Cooking Time

One of the biggest advantages of using an air fryer is the dramatic reduction in cooking time. A typical frozen pot pie takes about 50 minutes in a standard oven. In an air fryer? You’re looking at 20 to 30 minutes, depending on size and model. That’s a time savings of over 50%—perfect for busy families or last-minute dinner ideas.

How does it work? Air fryers use rapid convection heat, circulating hot air around the food at high speeds. This creates a Maillard reaction (the browning effect) on the crust while heating the filling evenly from all sides. No more soggy bottoms or undercooked centers.

Energy Efficiency and Heat Control

Ovens consume a lot of energy to heat large spaces. Air fryers, on the other hand, heat a small chamber quickly and maintain consistent temperatures. According to the U.S. Department of Energy, using a countertop appliance like an air fryer can reduce energy use by up to 75% compared to a full-sized oven—especially helpful during hot summers when you don’t want to turn on the big oven.

Plus, many air fryers have precise temperature settings (usually from 180°F to 400°F) and timers. This makes it easier to avoid overcooking or burning delicate pastry crusts. Some models even have pre-programmed settings for “frozen food” or “bake,” taking the guesswork out of the process.

Better Crust Texture

Let’s talk about the crust—the star of any good pot pie. Ovens can sometimes dry out the top while leaving the edges underdone. But the air fryer’s intense, focused heat crisps the entire surface uniformly. The result? A golden, flaky crust with a satisfying crunch, not a single soggy spot in sight.

One home cook shared her experience: “I used to dread making pot pies because the crust always stuck to the foil or turned rubbery. With the air fryer, I get restaurant-quality flakiness every time—no special tricks needed.”

How to Cook a Store-Bought Frozen Pot Pie in an Air Fryer

You don’t need to be a gourmet chef to make a delicious pot pie in your air fryer. In fact, the easiest way to start is with a frozen, store-bought version. Brands like Marie Callender’s, Banquet, and Stouffer’s all make excellent individual-sized pies that fit perfectly in most air fryer baskets.

Step-by-Step Guide

1. Remove the pie from packaging (but keep it in its original foil tin). Most frozen pot pies come in disposable aluminum pans—these are safe to use in air fryers as long as they don’t touch the heating element.
2. Preheat the air fryer to 360°F (182°C) for 3–5 minutes. Preheating ensures even cooking from the start.
3. Place the pie in the basket. Make sure there’s at least 1 inch of space around the edges for air circulation. If your basket is too small, consider cutting the pie in half (see tip below).
4. Set the timer for 20–25 minutes. Start checking at 20 minutes. The crust should be golden brown, and the filling should be bubbling at the edges.
5. Let it rest for 3–5 minutes before serving. The filling will be extremely hot and needs time to cool slightly.

Pro Tip: If your pot pie has a plastic vented lid, remove it before cooking. Plastic melts under high heat—definitely not what you want in your dinner.

Adjustments Based on Pie Size

Not all frozen pot pies are the same. Here’s a quick reference for adjusting cook times:

Pot Pie Type	Size	Air Fryer Temp	Cook Time	Notes
Individual (Marie Callender’s)	7 oz	360°F	20–22 min	Ideal for most 5–6 quart models
Large Family-Style (Stouffer’s)	24 oz	350°F	30–35 min	May need to rotate halfway; check internal temp (165°F)
Mini Pot Pies (frozen appetizer)	2–3 oz each	360°F	12–15 min	Cook in batches; use silicone muffin liners
Double-Crust Pie (homemade-style)	8 oz	355°F	25–28 min	Cover crust edges with foil if browning too fast

Note: Always use a food thermometer to verify the internal temperature of the filling reaches 165°F (74°C) for food safety. The crust color can be misleading—better safe than sorry!

Troubleshooting Common Issues

• Crust too dark? Tent the edges with small strips of aluminum foil after 15 minutes.
• Filling still frozen in center? Pause the cook, let the pie sit for 5 minutes (heat will redistribute), then resume cooking for 3–5 more minutes.
• Pie wobbles in basket? Place it on a heat-safe trivet or small baking sheet to stabilize it.
• Too much condensation? Poke small holes in the crust with a fork before cooking to let steam escape.

Cooking Homemade Pot Pies in the Air Fryer

While frozen pies are convenient, nothing beats a homemade pot pie made with fresh ingredients and a buttery, hand-rolled crust. The good news? You can absolutely make and bake a homemade pot pie in your air fryer—with just a few tweaks.

Preparing the Filling

The key to a great pot pie filling is balance: tender meat, soft vegetables, and a rich, creamy sauce. Here’s a simple base recipe you can adapt:

• 1 cup cooked chicken or turkey (shredded or diced)
• 1 cup mixed frozen vegetables (peas, carrots, corn)
• 1/2 cup diced potatoes (boiled until tender)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/4 cups chicken broth
• 1/2 cup milk or heavy cream
• Salt, pepper, thyme, and garlic powder to taste

Method: In a saucepan, melt butter and stir in flour to make a roux. Cook 1–2 minutes, then gradually whisk in broth and milk. Simmer until thickened. Stir in meat and vegetables. Let cool slightly before filling the crust.

Choosing the Right Crust

For air frying, you have two options:

• Top crust only: Easier to fit in the basket. Use a round pie crust cut slightly larger than your ramekin. Fold edges under and crimp with a fork.
• Double crust: More traditional, but requires careful sealing. Use a deep-dish ramekin (3–4 inch diameter) and ensure the edges are well crimped to prevent leakage.

Pro Tip: Brush the top crust with egg wash (1 egg + 1 tbsp water) for a shiny, golden finish. Sprinkle with a pinch of sea salt or everything bagel seasoning for extra flavor.

Baking the Homemade Pie

1. Preheat air fryer to 350°F (177°C) for 3 minutes.
2. Place the filled pie in a heat-safe ramekin or small cast-iron skillet.
3. Cook for 22–28 minutes. Check at 20 minutes. The crust should be golden, and the filling should bubble.
4. Let rest 5 minutes before serving.

Real-life example: Sarah, a mom of three from Ohio, tried making mini chicken pot pies in her Ninja Air Fryer. “I used store-bought puff pastry cut into rounds, filled them with leftover roast chicken and veggies, and baked them in ramekins. My kids loved the ‘mini pies’—and I loved how fast they cooked. Total win!”

Air Fryer Tips and Tricks for Perfect Results

Cooking pot pies in an air fryer isn’t hard—but a few insider tips can make the difference between “good” and “amazing.”

Use the Right Equipment

Not all air fryers are created equal. Here’s what to consider:

• Basket size: A 5–6 quart model is ideal for individual pies. Larger baskets (8+ quarts) can fit family-sized pies or multiple mini pies.
• Shape: Round baskets offer better airflow around round pies. Square baskets may require rotating the pie halfway.
• Accessories: Invest in heat-safe silicone liners, small baking dishes, or oven-safe ramekins (2–4 inch diameter).

Prevent Crust Burn

The intense heat of an air fryer can cause the crust edges to brown too quickly. To avoid this:

• Use foil shields: Cut strips of aluminum foil and wrap them loosely around the crust edges after the first 10–12 minutes.
• Reduce temperature by 10–15°F if your model runs hot.
• Opt for a lower-sugar crust—sugar caramelizes faster and burns easily.

Maximize Airflow

Air circulation is the secret to even cooking. Avoid overcrowding:

• Don’t stack pies.
• Leave at least 1 inch between the pie and the basket walls.
• If cooking multiple mini pies, do it in batches.

Reheating Leftover Pot Pies

Got leftovers? The air fryer is perfect for reheating. Here’s how:

• Place the pie in the basket (still in its foil or dish).
• Air fry at 330°F (165°C) for 8–12 minutes.
• Check the center with a fork—should be steaming hot.

This method beats the microwave, which often makes the crust soggy. One user said, “I reheated a pot pie in the air fryer, and my husband thought it was fresh out of the oven!”

What to Expect: Pros and Cons of Air Fryer Pot Pies

Like any cooking method, air frying pot pies has its strengths and a few limitations. Let’s break it down honestly.

The Pros

• Speed: Cuts cooking time by up to 50%.
• Energy savings: Uses less electricity than a full oven.
• Superior crust: Crispy, flaky, and evenly browned.
• No preheating (optional): Some models allow you to cook without preheating, though results are better with it.
• Versatility: Works with frozen, homemade, or leftover pies.
• Less mess: No need for baking sheets or drip trays.

The Cons

• Size limitations: Large family pies may not fit or need to be cut.
• Risk of over-browning: Crust edges can burn if not monitored.
• Filling texture: Some users report the filling is slightly less creamy than oven-baked versions (though still hot and safe).
• Noisy operation: Air fryers can be loud, especially during longer cooks.
• Learning curve: You may need to experiment with times and temps for your specific model.

One reviewer put it well: “I was skeptical at first, but after trying a frozen pot pie in my Cosori air fryer, I was sold. The crust was perfect, and dinner was ready in under 25 minutes. The only downside? Now I want to air fry everything.”

Final Thoughts: Yes, You Absolutely Can (and Should!)

So, can you cook a pot pie in an air fryer? Yes—and you should. Whether you’re a busy parent, a college student, or just someone who loves comfort food with minimal effort, the air fryer delivers delicious results with speed and efficiency. From frozen classics to homemade creations, this countertop wonder handles pot pies like a pro.

The beauty of air frying is that it doesn’t ask you to compromise. You still get that golden, flaky crust and piping-hot, savory filling—just faster and with less fuss. And with a few simple tips (like using foil shields, checking internal temps, and choosing the right dish), you’ll avoid common pitfalls and enjoy consistent success.

Next time you’re craving a pot pie, don’t fire up the oven. Grab your air fryer, pop in that frozen pie or homemade masterpiece, and let the hot air do the work. In less than 30 minutes, you’ll have a hot, comforting meal that feels like a hug on a plate. And honestly? That’s the kind of kitchen magic we all deserve.

So go ahead—give it a try. Your taste buds (and your schedule) will thank you.

Frequently Asked Questions

Can you cook a pot pie in an air fryer?

Yes, you can cook a pot pie in an air fryer! It’s a quick and convenient way to achieve a crispy crust and evenly heated filling, especially with frozen or homemade pot pies.

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

Preheat your air fryer to 360°F (180°C), place the frozen pot pie in the basket, and cook for 20–25 minutes, flipping halfway for even browning. Check the internal temperature to ensure it reaches 165°F (74°C).

What’s the best way to cook a pot pie in an air fryer to avoid a soggy crust?

To prevent a soggy crust, lightly brush the top with oil or egg wash before air frying. Cooking in a single layer with space around the pie also ensures hot air circulates properly for crispiness.

Can you cook a homemade pot pie in an air fryer?

Absolutely! Assemble your pot pie in an air fryer-safe dish or foil tin, then cook at 350°F (175°C) for 15–20 minutes, or until the filling is bubbling and the crust is golden.

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

Most pot pies take 20–25 minutes in an air fryer at 360°F (180°C). Cooking time may vary based on size, filling, and whether the pie is frozen or fresh—always check for doneness.

Do you need to preheat the air fryer to cook a pot pie?

Preheating the air fryer (3–5 minutes) ensures even cooking and a crisp crust. While not mandatory, it’s recommended for best results, especially with thicker or frozen pot pies.