Air Fryer Chicken Pot Pie

Ingredients

• 1pollo asado entero
• 480 ml (2 cups)salsa bechamel (o 1 lata de crema de pollo o de champiñones)
• 1 medianacebolla, picada muy fina
• 1 grandezanahoria, pelada y picada muy fina
• 1rama de apio, picada muy fina
• 4 dientesajo, machacados
• Un chorritoaceite de oliva, o una nuez de mantequilla
• Al gustotomillo
• Al gustosal
• Al gustopimienta
• 400 g (14 oz)lámina de hojaldre congelado, descongelada
• 1huevo
• Un chorritoagua, para el huevo batido

Instructions

1. 1

   Sofríe las verduras

   Sofríe la cebolla, la zanahoria, el apio y el ajo con un chorrito de aceite de oliva o una nuez de mantequilla hasta que estén blandos y transparentes.

2. 2

   Añade el condimento

   Salpimienta y añade tomillo.

3. 3

   Prepara el pollo

   Retira la piel y los huesos del pollo asado. Trocea la pechuga y desmenuza la carne de los muslos.

4. 4

   Mezcla el relleno

   Pon el pollo en un bol grande y añade las verduras y la bechamel. Prueba la mezcla y rectifica el condimento si hace falta.

5. 5

   Pasa a una fuente

   Vierte el relleno en una fuente resistente al calor que quepa en la cesta de la freidora de aire. También puedes usar un recipiente de aluminio o repartirlo entre moldes individuales.

6. 6

   Cubre con hojaldre

   Coloca encima el hojaldre descongelado, recorta lo que sobre y pellizca los bordes para sellarlos; también puedes sellarlos con un tenedor.

7. 7

   Haz los cortes

   Con un cuchillo afilado, haz dos cortes en el centro del hojaldre. Bate el huevo con un chorrito de agua y pincela la superficie.

8. 8

   Cocina en la freidora

   Cocina el pastel en la freidora de aire a 160 °C durante 15 minutos. Sube la temperatura a 205 °C y cocina otros 5–7 minutos, hasta que el hojaldre esté crujiente y dorado.

9. 9

   Sirve el pastel

   Retira el pastel de la freidora de aire y sírvelo.

What is chicken pot pie?

Chicken pot pie is an American comfort-food pie with a savoury chicken and vegetable filling under a pastry crust. This version uses cooked rotisserie chicken and béchamel for a convenient, creamy centre.

Air frying the assembled pie gives the pastry a chance to puff and brown without needing to heat a full-sized oven. The filling is prepared first, so the main job is bringing it together and cooking the crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 791 calories, 41g protein, 56g carbs, 45g fat.

The pastry and béchamel contribute much of the carbohydrates and fat, while the chicken provides most of the protein. Serve a portion with a green salad or extra vegetables to add freshness and balance the plate.

Building the filling

Soft vegetables: cook the finely chopped onion, carrot, celery and garlic until tender and translucent before mixing them with the chicken. This gives the filling a softer texture than adding the vegetables raw.

Chicken: remove the skin and bones, then keep the breast in pieces and shred the thigh meat. Mixing both textures through the sauce makes each portion easy to serve.

Getting the pastry ready

Thawed pastry: let the puff pastry thaw before laying it over the filling, so it can be cut and shaped without cracking. Trim the excess and seal the edges against the dish.

Vents and egg wash: two cuts in the centre let steam escape, while beaten egg helps the surface colour. Use a dish that fits the air fryer basket before filling it.

Cooking in two stages

First stage: cook at 160 °C for 15 minutes to heat the pie and start cooking the pastry. Keep the dish centred in the basket so air can circulate around it.

Final stage: raise the temperature to 205 °C for another 5–7 minutes, checking for crisp, golden pastry. Air fryers vary, so use the colour and texture of the crust as the cue to finish.

Choosing a dish

One larger pie: use a heat-proof dish that fits the basket, leaving enough room to lift it out safely. A foil container is another option.

Individual pies: divide the filling among ramekins and cover each with pastry. Smaller pies may cook differently, so check the crust as they approach the end of the cooking time.

Serving ideas

The pastry and creamy filling make this a substantial main course. Serve it with a green salad or steamed vegetables for a fresh contrast.

Let the pie settle briefly after cooking so the filling is easier to spoon. Take care when cutting into it, as the filling and dish will be hot.

Recipe notes & tips

• Check that your chosen dish fits inside the air fryer basket before adding the filling.
• Chop the vegetables finely so they soften evenly during the sauté.
• Taste the filling before it goes into the dish and adjust the seasoning then.
• Seal the pastry edges well to keep the filling enclosed as it cooks.
• Make the two vents in the pastry before brushing it with egg wash.
• Check the pastry colour during the final 5–7 minutes, as air fryers can differ.

Variations

• Use tinned soup: replace the béchamel with a can of cream of chicken or cream of mushroom soup.
• Make individual pies: divide the filling among ramekins and top each with pastry.
• Choose butter: sauté the vegetables in a knob of butter instead of olive oil.
• Adjust the herbs: use more or less thyme to suit your taste.
• Add a crisp side: serve with a green salad or steamed vegetables.

Common mistakes to avoid

• Using a dish that is too large: check its fit in the air fryer basket before filling it.
• Leaving the vegetables firm: sauté them until soft and translucent before mixing the filling.
• Skipping the vents: cut two openings in the pastry centre so steam can escape.
• Forgetting to seal the edges: crimp them or press with a fork before cooking.
• Overcooking the crust: check it during the final 5–7 minutes and stop when it is crisp and golden.
• Serving straight away: handle the hot dish carefully and allow the filling to settle briefly.

How to store

Refrigerate leftover pie in a covered container and eat within 3 days. Reheat portions until piping hot throughout; the pastry may be less crisp after storage.

Frequently asked questions