Air Fryer Chicken Pot Pie Recipe
- cook TIME 43 mins
- prep TIME 7 mins
- total TIME 50 mins
Ingredients (20)
- 8 oz skinless boneless chicken breasts cut into 1-inch pieces
- 4 oz white mushroom quartered
- 3 oz onions chopped
- 3 oz celery chopped
- 3 oz carrots chopped
- 1/2 cup peas
- 1 tbsp heavy cream
- 1 large egg yolk
- 3 tbsp whole milk
- 2 tbsp unsalted butter
- 2 cups all-purpose flour
- 1/2 cup cold water
- 1 cup unsalted chicken broth
- 1 tbsp vegetable shortening
- 1 1/2 tbsp olive oil
- 1 tbsp garlic finely chopped
- 3/4 tsp salt divided
- 1/4 tsp baking powder
- 1/2 tsp ground black pepper
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Place 2 cups all-purpose flour into a large bowl, and measure out 1/4 cups to save for later. To the bowl add 1/4 tsp salt, 1/4 tsp baking powder, 1 tbsp vegetable shortening, and 1/2 cup cold water. Combine and knead until smooth. Wrap the dough with foil and set it aside.
Heat 1 1/2 tbsp olive oil in a large non-stick skillet over medium heat. Stir 2 tbsp unsalted butter with 1 tbsp garlic and 3 oz chopped onion until the onion turns translucent.
Add 4 oz mushrooms, 3 oz celery, 3 oz carrots, and 1/2 cup peas. Stir to cook for about 3 minutes.
Add 8 oz chicken along with salt and black pepper (1/2 tsp each) and stir to cook for about 5 minutes.
Stir 2 tbsp all-purpose flour into the filling and cook for about 1 minute.
Add the liquids (1 cup chicken broth, 3 tbsp milk, and 1 tbsp heavy cream) and stir until thickened. Remove from heat and set aside.
Remove the foil from the dough and divide it into two parts. Lightly dust your working surface and rolling pin with the rest of the all-purpose flour and roll the part that looks a bit larger into a circular thin sheet 11" or 12" in diameter. Cover the other with a cloth to prevent drying out.
Gently place one sheet into a baking dish (ours is circular, 8-inch wide, and 1 inch deep). Press the dough down so it lines neatly with the inside of the baking dish. Run a knife around the edge to trim the excess, but leave a rim like shown. Poke the bottom with a fork to let the steam escape.
Air-fry it at 350°F for 5 minutes. Meanwhile, combine the excess dough into the remaining dough, and roll it out into an 8" or 9" circular sheet.
Transfer the filling into the pie crust. Brush the edges with the egg yolk (we used 1 large egg yolk).
Gently lift the dough sheet and center it on top of the baking dish. Crimp the edges to seal the top layer with the baked crust and crimp the edges with your fingers and knuckles.
Create four indentations in the middle of the top layer with a knife for the steam to escape, like so:
Place the baking dish into the air fryer. Brush the top layer with egg yolk and air-fry at 350°F for 10 minutes.
Sprinkle 2 tbsp parsley on top and serve.
