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

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

1. 1

   Step 1: Prep dough cups and preheat the air fryer

   Preheat the air fryer to 350°F (175°C). Unroll the refrigerated pie dough and cut into four equal rounds large enough to line standard silicone or metal muffin cups; press each round gently into four single-serve cups to form shells. Keep any excess dough to use as tops.

   For this step

   • 1 sheetrefrigerated pie dough (1 sheet)
2. 2

   Step 2: Make the creamy chicken filling

   Melt the butter in a medium skillet over medium heat, then whisk in the flour and cook 1–2 minutes to make a light roux. Gradually whisk in the chicken broth and milk until smooth and slightly thickened, then stir in the shredded chicken and frozen mixed vegetables; simmer 2–3 minutes until warmed through and the sauce coats the back of a spoon. Season with salt and pepper, adjust thickness with a splash more broth or milk if needed, and remove from heat.

   For this step

   • 2 tbspunsalted butter
   • 2 tbspall-purpose flour
   • 3/4 cuplow-sodium chicken broth
   • 1/2 cupmilk (whole or 2%)
   • 1 1/2 cupscooked shredded chicken (rotisserie or poached)
   • 3/4 cupfrozen mixed vegetables (peas, carrots, corn, etc.)
   • 3/4 tspsalt
   • 1/4 tspground black pepper
   
3. 3

   Step 3: Assemble cups and apply egg wash

   Divide the filling evenly among the prepared dough-lined cups. Roll or shape the reserved dough into four tops, place over each filled cup, and crimp the edges to seal; cut a couple of small vents in each top. Beat the large egg and brush the tops lightly for a glossy golden finish.

   For this step

   • 1 largelarge egg (for egg wash)
   
4. 4

   Step 4: Air fry until golden and let rest

   Place the filled cups in the air fryer basket (use two batches if needed) and cook at 350°F (175°C) for 10–15 minutes, or until the tops are golden brown and the filling is bubbly. Let the mini pot pies rest 3–5 minutes before removing from cups and serving to allow the filling to set.

1. Preheat the air fryer to 350°F (175°C). Unroll the refrigerated pie dough and cut into four equal rounds large enough to line standard silicone or metal muffin cups; press each round gently into four single-serve cups to form shells. Keep any excess dough to use as tops.
2. Melt the butter in a medium skillet over medium heat, then whisk in the flour and cook 1–2 minutes to make a light roux. Gradually whisk in the chicken broth and milk until smooth and slightly thickened, then stir in the shredded chicken and frozen mixed vegetables; simmer 2–3 minutes until warmed through and the sauce coats the back of a spoon. Season with salt and pepper, adjust thickness with a splash more broth or milk if needed, and remove from heat.
3. Divide the filling evenly among the prepared dough-lined cups. Roll or shape the reserved dough into four tops, place over each filled cup, and crimp the edges to seal; cut a couple of small vents in each top. Beat the large egg and brush the tops lightly for a glossy golden finish.
4. Place the filled cups in the air fryer basket (use two batches if needed) and cook at 350°F (175°C) for 10–15 minutes, or until the tops are golden brown and the filling is bubbly. Let the mini pot pies rest 3–5 minutes before removing from cups and serving to allow the filling to set.