Air Fryer Marry Me Chicken Pot Pie
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I never thought my air fryer could make a pot pie this flaky and creamy until I made Air Fryer Marry Me Chicken Pot Pie. A buttery crust comes out beautifully golden, and the filling is thick and hearty with shredded chicken, sun-dried tomatoes, two cheeses, and spinach in a rich cream sauce. Impressive from the outside, even better on the inside.
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I make this for date nights, Sunday dinners, and special occasions when I want something homemade that really wows. It’s also great for making ahead since you can prep the filling the day before. Store leftovers covered in the fridge for up to 4 days and reheat in the air fryer.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Marry Me Chicken Pot Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through every step so your pot pie turns out perfectly the first time.
Make the Pie Crust
Combine the flour, sugar, and salt in a large bowl or food processor. Add the cold grated butter and mix until the mixture resembles coarse crumbs. I use a sturdy box grater to effortlessly grate my cold butter right into the flour mixture.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking it, or the crust will be tough.
Divide the dough into two equal discs, wrap each one tightly in plastic wrap, and refrigerate for 30 minutes.
Cook the Filling
Melt the butter in a large pan or deep skillet over medium heat. Add the diced onion and cook for about 5 minutes until softened, then stir in the minced fresh garlic and cook for another minute.
Add the shredded chicken, sun-dried tomatoes, oregano, paprika, salt, and black pepper to the same pan, and mix everything together well. You can use chicken breasts or chicken thighs for this classic chicken recipe.
Sprinkle the flour over the filling and cook for 1 to 2 minutes, stirring constantly so it doesn’t burn. Slowly pour in the chicken broth, stirring as you go until smooth. Chicken stock also works if that’s what you have.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
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Add the heavy cream, baby spinach, mozzarella, and half a cup of the Parmesan cheese. Cook for 3 to 5 minutes until the spinach wilts and the filling is thick and creamy, then remove from the heat and set aside.
Pre-Bake the Bottom Crust
Roll out one disc of dough with a rolling pin and press it into a greased air fryer-safe ceramic pie dish. Place it in the air fryer and cook at 350°F (175°C) for 8 to 10 minutes until the crust is lightly set. Remove it and let it cool slightly before adding the filling.
Assemble and Cook the Pot Pie
Pour the filling into the pre-baked crust. Roll out the second dough disc and lay it over the top. Press the edges together to seal, trim any excess dough, and cut a few small slits into the top crust to let steam escape. Brush with egg wash if you’d like a shiny golden finish.
Return the pot pie to the air fryer and cook at 350°F (175°C) for 20 to 25 minutes until the crust is golden brown and crisp. Let it rest for 10 minutes before slicing, then serve it warm and enjoy!
Ingredients
For the crust:
- 3 cups all-purpose flour
- 1 teaspoon cane sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter grated
- 8–10 tablespoons ice-cold water
For the filling:
- 2 cups cooked chicken shredded
- 1 cup mozzarella cheese shredded
- ¾ cup grated Parmesan cheese divided
- 2 tablespoons unsalted butter
- 1 cup yellow onion finely diced
- 1 teaspoon garlic minced
- ½ cup sun-dried tomatoes chopped
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh baby spinach
Instructions
- In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold butter and mix until the texture resembles coarse crumbs.3 cups all-purpose flour, 1 teaspoon cane sugar, ½ teaspoon salt, 1 cup cold unsalted butter
- Gradually add the ice water, mixing just until the dough comes together. Divide into two discs, wrap, and chill for 30 minutes.8–10 tablespoons ice-cold water
- Melt the butter in a skillet over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and cook for another minute.2 tablespoons unsalted butter, 1 cup yellow onion, 1 teaspoon garlic
- Add the chicken, sun-dried tomatoes, oregano, paprika, salt, and pepper. Mix well.2 cups cooked chicken, ½ cup sun-dried tomatoes, 2 teaspoons dried oregano, ½ teaspoon paprika, Salt and black pepper
- Sprinkle in the flour and cook for 1–2 minutes, stirring constantly.2 tablespoons all-purpose flour
- Slowly pour in the chicken broth, stirring until smooth. Add the heavy cream, spinach, mozzarella, and ½ cup Parmesan cheese.1 cup mozzarella cheese, 1 cup chicken broth, 1 cup heavy cream, 1 cup fresh baby spinach, ¾ cup grated Parmesan cheese
- Cook for 3–5 minutes, until the spinach wilts and the filling becomes thick and creamy. Remove from heat.
- Roll out one disc of dough and place it into a greased air fryer–safe pie dish.
- Place the crust in the air fryer and cook at 350°F (175°C) for 8–10 minutes, until lightly set. Remove and let cool slightly, then pour in the filling.
- Roll out the second dough disc and place it over the top. Seal the edges, trim excess dough, and cut small slits in the top to release steam. Brush with beaten egg if desired.
- Cook at 350°F (175°C) for 20–25 minutes, until the crust is golden brown and crisp.
- Let the pot pie rest for 10 minutes before slicing and serving warm.
Notes
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Let the pot pie cool completely before covering the dish or transferring slices into an airtight container. It’ll keep in the fridge for up to 4 days, and you can reheat individual slices in the air fryer or oven to get the crust crispy again.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating so the filling warms through evenly without the crust getting soggy.
What to Serve With Air Fryer Marry Me Chicken Pot Pie
The filling is already rich and creamy, so lighter sides work really well alongside it. A crisp green salad with a bright lemon vinaigrette cuts through the richness nicely.
Steamed green beans, roasted carrots, or grilled asparagus keep things simple without competing with the flavors in the pot pie. A simple tomato and cucumber salad with a light dressing is another easy option that keeps the meal feeling balanced and fresh.
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