Can You Cook Pot Pie in Air Fryer Discover the Perfect Crispy Result

Yes, you can cook pot pie in an air fryer and achieve a crispy, golden crust with a perfectly tender, flavorful filling—all in less time than traditional baking. The air fryer’s rapid circulation ensures even browning and locks in moisture, making it an ideal method for both frozen and homemade pot pies.

Key Takeaways

• Yes, you can cook pot pie in an air fryer for a quick, crispy result.
• Preheat the air fryer to ensure even cooking and golden crust.
• Use store-bought or homemade pot pies—both work well with proper timing.
• Cook at 360°F (180°C) for 12–15 minutes for optimal crispiness.
• Flip halfway through for evenly browned, flaky pastry.
• Check internal temperature—165°F (74°C) ensures fully cooked filling.

Can You Cook Pot Pie in Air Fryer? Discover the Perfect Crispy Result

Imagine this: It’s a chilly evening, and you’re craving the comfort of a warm, flaky pot pie. The oven’s already full, and you’re not in the mood for a long wait. Enter the air fryer—your trusty kitchen sidekick. But can you cook pot pie in air fryer? The short answer is a resounding yes. And the long answer? Well, it’s even better. Air fryers have revolutionized how we cook, offering speed, convenience, and that golden, crispy texture we all love. But when it comes to a classic dish like pot pie, does the air fryer deliver the same cozy, homestyle results? Spoiler: It absolutely can, with a few smart tweaks.

Over the past few years, I’ve experimented with everything from frozen pot pies to homemade versions, all in my air fryer. Some were flops—dry filling, soggy crust—but others? Pure magic. The secret lies in understanding your air fryer’s quirks and adapting traditional methods. Whether you’re using a store-bought frozen pie or crafting your own from scratch, the air fryer can transform this comfort food into a quick, delicious meal. In this post, we’ll dive into how to cook pot pie in air fryer, the best methods, common pitfalls, and even tips for customizing your pie. So, let’s get started and uncover how to achieve that perfect crispy result—no oven required.

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

Speed and Efficiency

One of the biggest perks of using an air fryer is how fast it works. Traditional oven-baked pot pies can take 30 to 45 minutes, but in an air fryer, you’re often looking at half that time. The hot air circulates rapidly, cooking the crust and heating the filling evenly. For example, a standard 8-ounce frozen pot pie might take just 12–15 minutes at 350°F (175°C), depending on your model. This makes it ideal for weeknights when you’re short on time but still want a satisfying meal.

Energy Savings

Air fryers use up to 70% less energy than full-sized ovens. If you’re cooking a single pot pie, why heat up an entire oven? The air fryer’s compact size means it preheats quickly and uses less electricity. Plus, it won’t heat up your kitchen, which is a win during hot summer months. I’ve found that my energy bill dropped slightly after switching to air fryer meals—small savings, but they add up.

Texture Control

Here’s where the air fryer shines: texture. The intense, circulating heat crisps the crust beautifully while keeping the inside tender. No more soggy bottoms or burnt edges. For homemade pies, you can even brush the crust with egg wash or butter before cooking for an extra golden finish. And if you’re reheating leftovers? The air fryer brings back that fresh-baked crunch better than a microwave ever could.

Pro Tip: For best results, avoid overcrowding your air fryer basket. If you’re cooking two pies, cook them one at a time unless your model is large enough to accommodate both with space for air circulation.

How to Cook Frozen Pot Pie in Air Fryer (Step-by-Step)

Choosing the Right Frozen Pie

Not all frozen pot pies are created equal. Look for ones with a flaky, all-butter crust (like Marie Callender’s or Banquet) rather than a dense, cracker-like base. The filling should be well-balanced—too much liquid can lead to a soggy crust, while too little makes it dry. I’ve had the best luck with 8-ounce individual pies, which fit perfectly in most standard air fryers (5–6 quarts).

Prepping the Air Fryer

Before you start, make sure your air fryer basket is clean and dry. Lightly spray or brush it with oil to prevent sticking, especially if the pie’s crust is delicate. Some models come with a parchment liner—these are great for easy cleanup, but make sure they don’t block the airflow. If you’re using a liner, poke a few small holes in it to let steam escape.

Cooking Time and Temperature

Here’s the step-by-step process I use:

• Step 1: Preheat the air fryer to 350°F (175°C) for 3–5 minutes. This ensures even cooking from the start.
• Step 2: Place the frozen pot pie in the basket. If it’s in a metal tin, leave it in—most are air fryer-safe. For plastic or cardboard packaging, remove it first.
• Step 3: Cook for 12 minutes. Flip the pie halfway through (if possible) for even browning. If it’s in a tin, you can skip flipping, but rotate it 180 degrees to promote uniform crisping.
• Step 4: Check the internal temperature. The filling should reach 165°F (74°C). If it’s not there, cook in 2-minute increments until it is.
• Step 5: Let it rest for 2–3 minutes before serving. This helps the filling set slightly, so it’s not scalding hot when you dig in.

Note: Cooking times vary by brand. A Banquet pot pie might need 14 minutes, while a smaller 6-ounce pie could be done in 10. Always check the packaging for guidance, but adjust based on your air fryer’s performance.

Troubleshooting Common Issues

• Soggy crust: This usually happens if the pie is too close to the heating element or if it’s overcooked. Try reducing the temperature to 340°F and cooking a bit longer, or flip the pie earlier to let steam escape.
• Burnt edges: If the crust browns too quickly, cover the edges with aluminum foil for the last 3–4 minutes.
• Cold center: If the filling isn’t heated through, it might be too thick. Add a tablespoon of water or broth before cooking, or extend the time in 1-minute increments.

Cooking Homemade Pot Pie in Air Fryer: A Customizable Delight

Building Your Filling

Homemade pot pies let you control the ingredients—great for picky eaters or dietary needs. My go-to filling includes:

• 1 cup diced chicken (or turkey, tofu, or mushrooms for vegetarian)
• 1/2 cup diced carrots
• 1/2 cup diced potatoes
• 1/4 cup peas
• 1/4 cup diced celery
• 2 tablespoons butter
• 2 tablespoons flour (or cornstarch for gluten-free)
• 1 cup chicken or vegetable broth
• 1/2 cup milk or cream
• Salt, pepper, and herbs (thyme, rosemary) to taste

Cook the vegetables and protein first, then make a roux with butter and flour. Whisk in broth and milk until thickened. Let it cool slightly before assembling the pie—this prevents a soggy crust.

Choosing the Crust

You’ve got options:

• Store-bought pie crust: Roll it out and cut to fit your ramekin or air fryer-safe dish. It’s quick and reliable.
• Homemade crust: Use a classic butter or shortening recipe. For extra flakiness, chill the dough for 30 minutes before rolling.
• Puff pastry: This creates a light, airy top. Just cut to size and press lightly around the edges.

Assembling and Cooking

1. Preheat the air fryer to 360°F (182°C).
2. Place a ramekin or oven-safe dish (like a 6-inch cast iron skillet) in the basket. Fill it with 1–1.5 cups of filling.
3. Add the top crust. Seal the edges by pressing with a fork or pinching with your fingers. Cut a few slits in the top for steam to escape.
4. Brush the crust with egg wash (1 egg + 1 tbsp water) or melted butter for shine.
5. Cook for 18–22 minutes, or until the crust is golden and the filling is bubbling. If the crust browns too fast, tent it with foil.

Pro Tip: For a double-crust pie, pre-cook the bottom crust for 3–4 minutes before adding the filling. This prevents sogginess.

Tips for Perfect Crispy Results Every Time

Pre-Cook the Crust (For Extra Crispiness)

Want a seriously flaky crust? Blind-bake the bottom crust first. Place it in the air fryer for 3–4 minutes at 350°F before adding the filling. This creates a barrier that keeps the moisture out. I’ve done this with both frozen and homemade pies, and the difference is night and day.

Use the Right Dish

Not all dishes are air fryer-friendly. Avoid glass (it can shatter from rapid temperature changes) and opt for:

• Oven-safe ceramic ramekins
• Cast iron skillets (6–8 inches)
• Metal pie tins (ensure they’re not too deep)

The dish should leave at least 1 inch of space around the edges for air circulation. If it’s too tight, the crust won’t crisp properly.

Monitor Moisture Levels

Too much liquid in the filling is the #1 cause of soggy crusts. To fix this:

• Thicken the filling with extra flour, cornstarch, or mashed potatoes.
• Let the filling cool completely before assembling.
• Drain any excess liquid (especially with frozen veggies) before cooking.

Experiment with Seasonings

Pot pies are a blank canvas. Try adding:

• Worcestershire sauce for umami depth
• Mustard powder for a tangy kick
• Cheese (cheddar or Gruyère) for richness
• Fresh herbs like parsley or chives

Data Table: Air Fryer Pot Pie Cooking Times & Tips

Pie Type	Weight/Size	Temp (°F)	Time (Minutes)	Key Tips
Frozen (Marie Callender’s)	8 oz	350	12–14	Flip halfway; check internal temp
Frozen (Banquet)	8 oz	350	13–15	Rotate 180° at 7 min mark
Homemade (Double Crust)	6-inch	360	18–22	Pre-bake bottom crust; tent with foil if needed
Homemade (Top Crust Only)	6-inch	360	15–18	Cut slits in top; egg wash for shine
Vegetarian (Puff Pastry)	6-inch	350	16–20	Thaw pastry first; seal edges tightly

Common Mistakes to Avoid (And How to Fix Them)

Overcrowding the Basket

I’ve been guilty of trying to cook two pies at once—don’t do it. Air fryers need space for hot air to circulate. If you’re cooking multiple pies, do them one at a time, or use a larger model (7+ quarts) with a multi-tier rack. Even then, leave at least 1 inch between pies.

Skipping the Preheat

Air fryers don’t take long to preheat, but skipping it can lead to uneven cooking. A 3–5 minute preheat ensures the crust starts crisping right away. I’ve noticed a visible difference in browning when I skip this step.

Ignoring the Internal Temperature

Color isn’t always a reliable indicator of doneness. Always check the filling with a meat thermometer. Chicken and vegetables should reach 165°F (74°C) to be safe. If you don’t have a thermometer, cut into the pie to check if the filling is steaming hot.

Forgetting to Let It Rest

Resist the urge to slice into your pie immediately! A 2–3 minute rest lets the filling thicken slightly, so it doesn’t spill out when you serve it. Trust me, your plate (and your lap) will thank you.

Using the Wrong Oil

Some oils burn at high heat. Stick to high-smoke-point oils like avocado, canola, or light olive oil. Avoid butter (it can smoke) or extra-virgin olive oil (too delicate).

Final Thoughts: The Crispy Verdict

So, can you cook pot pie in air fryer? Absolutely—and with a little practice, you’ll get results that rival the oven, if not surpass it. The air fryer’s speed, energy efficiency, and ability to deliver a perfectly crispy crust make it a fantastic tool for pot pie lovers. Whether you’re reheating a frozen favorite or crafting a homemade masterpiece, the key is understanding your air fryer’s quirks and adapting the process.

From my experience, the biggest wins are the time saved and the texture achieved. No more waiting for the oven to preheat or dealing with soggy bottoms. And the best part? You can customize your pot pie to your heart’s content—add extra veggies, swap proteins, or experiment with crusts. The air fryer makes it easy to turn a classic comfort food into a quick, satisfying meal.

Of course, it’s not foolproof. You might have a few duds along the way—a slightly overcooked crust or a filling that’s not quite hot enough. But that’s part of the fun. Every attempt teaches you something new. So, grab your air fryer, pick up a frozen pot pie or whip up your own filling, and give it a try. With these tips and tricks, you’re well on your way to discovering the perfect crispy result. Happy cooking!

Frequently Asked Questions

Can you cook pot pie in air fryer without drying it out?

Yes, you can cook pot pie in an air fryer while keeping it moist. The key is to avoid overcooking—check the internal temperature (165°F for fillings) and use a lower temperature (350°F or below) for frozen or homemade pies to ensure even heating.

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

Frozen pot pies typically take 18–22 minutes at 350°F in an air fryer, but always verify with your model’s manual. Flip the pie halfway through for even crisping, and let it rest 2 minutes before serving.

Can you cook a store-bought pot pie in an air fryer?

Absolutely! Store-bought pot pie in an air fryer cooks faster than an oven (usually 15–20 minutes at 350°F). Keep the pie in its foil tin and monitor for golden-brown crust edges to prevent burning.

Do you need to preheat the air fryer for pot pie?

Preheating (3–5 minutes at 350°F) ensures a crisp crust, but it’s optional. If skipping preheat, add 2–3 minutes to the cook time. This step is especially helpful for frozen pot pies.

How do you prevent a soggy crust when cooking pot pie in air fryer?

For a crispy crust, lightly brush the top with oil or egg wash before cooking. Avoid overcrowding the air fryer basket, and flip the pie halfway through to promote even airflow and browning.

Can you cook homemade pot pie in an air fryer?

Yes! Homemade pot pie in an air fryer requires a shorter cook time (12–15 minutes at 350°F) due to fresh ingredients. Cover the crust edges with foil if they brown too quickly for your liking.