Air Fryer Marry Me Chicken Pot Pie

Air Fryer Marry Me Chicken Pot Pie is the kind of recipe that made me realize my air fryer is so much more capable than I ever gave it credit for. The filling is rich and creamy with sun-dried tomatoes, mozzarella, baby spinach, and Parmesan layered into every scoop. The air fryer gives the homemade crust that gorgeous golden color and crisp bite you'd expect from a traditional oven, just faster. It's one of those dinners that works for a cozy weeknight or when you want to genuinely wow someone at the table.

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Prep Time: 30

Cook Time: 1

Chill Time: 30

Total Time: 2

Course: Casserole, Dinner, Main Course

Cuisine: American

Keyword: Air Fryer Marry Me Chicken Pot Pie

Servings:

Calories: 683kcal

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

US Customary - Metric

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

Here are my best tips for making Air Fryer Marry Me Chicken Pot Pie turn out perfectly every time.

Chill your butter and water: The colder your butter and water are, the flakier your crust will be. Grate the butter straight from the fridge and use ice water so the fat stays solid until it hits the air fryer.

Don't skip the chill time: After dividing the dough into discs, the 30-minute rest in the fridge is important. It relaxes the gluten and keeps the crust from shrinking when it bakes.

Pre-bake the bottom crust: Cooking the bottom crust at 350°F (175°C) for 8 to 10 minutes before adding the filling helps prevent a soggy bottom. Don't skip this step.

Thicken your filling fully: Cook the filling for the full 3 to 5 minutes after adding the cream and cheese, so it reduces and thickens properly. A loose filling will make the crust soggy after slicing.

Cut slits before the final cook: Make sure those slits in the top crust are deep enough to let steam escape during the 20 to 25 minutes at 350°F (175°C). Without them, steam can build up and make the top crust bubble unevenly.

Store properly: Cover fully cooled dish or transfer slices to airtight containers, then refrigerate for up to 4 days or freeze for up to 3 months, wrapped tightly and placed in a freezer-safe bag or container. Thaw in the fridge overnight before reheating.

Nutrition

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