This easy air fryer pot pie cooks up super fast! Forget the long bake times and slow simmering, this pot pie in the air fryer will be on your table in under an hour. The chive, parmesan and black pepper biscuit topping pairs perfectly with the fresh spring vegetables and lightly seasoned sauce. This will soon be your favorite way to make a pot pie!
What are the ingredients in air fryer pot pie?
- 7 cups of mixed vegetables, all chopped into bite-sized pieces. For this version, I decided to use Springtime veggies.
- Golden potatoes-these can be baby potatoes or regular sized, neither need to be peeled, just chop into the size you want and go
- Brussels sprouts- trim and quarter
- Peas – frozen peas work just fine, just cook in advance so they do not put off too much water
- Chopped baby carrots–if you don’t have baby carrots you can peel and chop regularly sized carrots
- Olive oil
- Diced onion-yellow or white onion works best here
- Garlic powder
- Fresh thyme- strip the leaves and remove the stems
- Flour
- Chicken broth -if you would like to keep the dish vegetarian, you can substitute vegetable broth
- Half and half
- Salt and pepper
- To make the biscuit topping:
- Self rising flour
- Shredded parmesan cheese -you want to use freshly shredded parmesan, not the grated type that comes in a can.
- Chives
- Milk
- Butter
- Freshly ground black pepper
How to make pot pie in the air fryer
- Spray a casserole dish lightly with olive oil spray. Add the chopped veggies and stir to combine.
- Heat the olive oil in a skillet over medium-high. When warm, add the onion, garlic powder, and thyme and cook to soften, about 3 minutes. Add the flour and stir to disappear, 1-2 minutes. Add the chicken broth, half and half and salt and pepper. Bring to a simmer and cook until the sauce begins to thicken, 3-5 minutes. Remove from heat.
- Stir the sauce through the vegetables. Pre-heat the air fryer to 400 degrees. Add the casserole dish and cook 20-25 minutes until the vegetables are tender.
- While the vegetables are cooking, prepare the topping. Stir together the self rising flour, the parmesan, the chives and the black pepper until well combined. Add the milk and the butter and stir until a dough-like consistency is reached.
- When the veggies are done, remove the dish from the air fryer. Divide the topping into approximately 10 equal pieces and form into biscuits using your hands. Place them evenly atop the cooked veggies. Air fry at 400 for another 10-12 minutes until the biscuits are cooked through and lightly browned.
What vegetables can I use in this air fryer pot pie?
One of the best parts of this dish is how customizable it is. Here are some different options of veggies you can use for this pot pie:
- Potatoes
- Brussels sprouts
- Carrots
- Peas
- Corn
- Asparagus
- Edamame
- Onions
- Broccoli
- Mushrooms
Can this be made in advance?
Yes this air fryer pot pie can be made a bit ahead of time, but it is best served fresh.
Your best bet if you would like to make this dish in advance is to make through the point of cooking the veggies in the sauce. Then lightly rewarm the dish and continue on with the biscuit topping. The topping can also be assembled ahead of time and put on top of the dish when you are ready to bake the biscuits.
To make in advance, simply cook as directed, portion the recipe and reheat in the oven or microwave to serve.
What dish should I cook my air fryer pot pie in?
Any casserole dish that is oven safe will work just fine for this dish. This pan is very similar to the one I used and would be a great option for your air fryer pot pie.
What should I serve with this pot pie in the the air fryer?
This dish is really a meal unto itself, warm and comforting, a perfect blend of seasoned veggies and freshly made biscuits. There are options if you would like to round out your meal that would work well.
A freshly made salad like this Copycat Chick fil a Kale Crunch Salad would be a nice, clean, crisp addition to a warm cozy meal.
Or maybe a dessert? This Orange Creamsicle Pie is a fresh Springtime favorite that would taste amazing with this air fryer veggie pot pie.
Air Fryer Pot Pie
Ingredients
For the filling:
- 7 cups of vegetables cut into bite-sized pieces. I used:
- 2 cups golden potatoes
- 2 cups brussels sprouts
- 2 cups peas
- 1 cup chopped baby carrots
- 1 teaspoon olive oil
- ½ cup diced onion
- 1 teaspoon garlic powder
- 5 sprig of fresh thyme leaves stripped
- ¼ cup flour
- 2 cups chicken broth
- ¼ cup half and half
- Salt and pepper to taste
For the topping:
- 2 cups self rising flour
- ½ cup shredded parmesan cheese
- 3 Tablespoons diced chives
- 1 teaspoon freshly ground black pepper
- ¾ cup milk
- 3 Tablespoons butter melted
Instructions
- Spray a casserole dish lightly with olive oil spray. Add the chopped veggies and stir to combine.
- Heat the olive oil in a skillet over medium-high. When warm, add the onion, garlic powder, and thyme and cook to soften, about 3 minutes. Add the flour and stir to disappear, 1-2 minutes. Add the chicken broth, half and half and salt and pepper. Bring to a simmer and cook until the sauce begins to thicken, 3-5 minutes. Remove from heat.
- Stir the sauce through the vegetables. Pre-heat the air fryer to 400 degrees. Add the casserole dish and cook 20-25 minutes until the vegetables are tender.
- While the vegetables are cooking, prepare the topping. Stir together the self rising flour, the parmesan, the chives and the black pepper until well combined. Add the milk and the butter and stir until a dough-like consistency is reached.
- When the veggies are done, remove the dish from the air fryer. Divide the topping into approximately 10 equal pieces and form into biscuits using your hands. Place them evenly atop the cooked veggies. Air fry at 400 for another 10-12 minutes until the biscuits are cooked through and lightly browned.
- Set aside to cool for 5-10 minutes before serving to allow the sauce to thicken a bit.
Air Fryer Pot Pie