Air Fryer Mini Chicken Pot Pies — Single-Serve Casserole Cups

These Air Fryer Mini Chicken Pot Pies give you everything appealing about a classic pot pie — a buttery, flaky top and a velvety, savory filling — but in a fraction of the time and in perfectly portable, single‑serve portions. The air fryer crisps the refrigerated pie dough into a golden shell with the same flakiness you expect from an oven without the wait, while a quick roux-based sauce turns rotisserie or poached chicken and frozen vegetables into a saucy filling that’s rich but not gloopy. Because the pies are made in individual cups, they reheat cleanly and are ideal for weeknight dinners, school‑lunch upgrades, or batch meal prep for one or two people.

What makes this version reliable is its simple technique: cook a light roux to control sauce thickness, warm the filling just until the sauce clings to the chicken and veggies, and use an egg wash to get that glossy, restaurant-style finish. Small touches — like cutting vents in the tops, reserving dough scraps to patch or decorate, and using silicone cups if you dislike sticking — keep the process stress-free. The recipe is forgiving: swap leftover protein or veg, loosen the sauce with a splash more broth, and you’ll still end up with a satisfying hand-held meal that looks and tastes homemade.