Admit it: You probably have an air fryer during the pandemic; it's the ultimate kitchen tool. But if you’re tired of eating the same two vegetables every weeknight, we’ve got a recipe for you: Air Fryer Chicken Pot Pie!
Here are the ingredients you need.
- 6 tablespoons butter
- 6 tablespoons flour
- 2.5 cups chicken broth
- 2-3 tablespoons heavy cream
- 2 cloves garlic, minced
- 1 cup yellow onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound cooked roast chicken, diced
- 1 cup medium diced carrots, blanched for 2 minutes
- 1 cup frozen peas
- ¼ cup chopped fresh parsley
- ½ teaspoon dried thyme
- 1 9-inch frozen pie crust, thawed
- 1 egg, lightly beaten
route
- Flour surface.
- Grasp the pie crust and gently roll it out.
- Place ramekin upside down over pie crust. Use a knife to cut away the pie crust, leaving ½ to 1 inch of space around the mold.
- Place on a baking sheet lined with parchment paper and place in refrigerator until ready to use.
- In a small saucepan, melt butter over medium-low heat.
- Add the onions and sauté for a minute or two. Add the garlic and sauté for another minute.
- Stir in flour and cook 1 to 2 minutes.
- Then slowly add the chicken broth and cream, stirring until it starts to thicken. Cook for a few minutes and season with salt and pepper.
- Add chicken, carrots, peas, thyme and parsley.
- Pour mixture into ramekins. Set aside. Don't overfill it so you can put the dough on top.
- Cover with piecrust circle and crimp edges with a fork to seal. Use a knife to add several 1-inch slits in the top.
- Brush with egg wash.
- Bake at 350 F for 20 minutes. (Time may vary depending on your air fryer.)
- Cool down for 10 minutes before diving.
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