Admit it: You probably got an air fryer during the pandemic; it’s the ultimate kitchen tool. But if you’re over just having the same two vegetables every weeknight, we’ve got the recipe for you: Air Fryer Chicken Pot Pie! <br /><br />Here is what you’ll need:<br /><br />Ingredients<br />6 tablespoons butter<br />6 tablespoons flour<br />2.5 cups chicken broth<br />2-3 tablespoons heavy cream<br />2 cloves garlic, minced<br />1 cup yellow onion, chopped<br />1/2 teaspoon salt<br />1/2 teaspoon black pepper<br />1/2 pound cooked rotisserie chicken, cubed<br />1 cup medium-diced carrots, blanched for 2 minutes<br />1 cup frozen peas<br />¼ cup minced fresh parsley<br />½ teaspoon dried thyme<br />1 9-inch frozen pie crust, thawed<br />1 egg, slightly beaten<br /><br /><br />Directions<br /><br />Flour surface.<br />Grab pie pie crust and roll it out slightly.<br />Place ramekin upside down on pie crust. Use a small knife to cut out pie crust, leaving ½ to 1 inch around the ramekin.<br />Place on a parchment-lined baking tray and keep in fridge until ready to use. <br />In a small saucepan, melt butter over medium-low heat.<br />Add onion and saute for a minute or two. Add garlic and saute for a minute more. <br />Whisk in flour and let it cook for 1 to 2 minutes. <br />Then slowly add in chicken broth and cream, whisking until it starts to thicken. Simmer for a few minutes and season with salt and pepper. <br />Add in chicken, carrots, peas, onions, thyme, and parsley. <br />Spoon the mixture into ramekins. Set aside. Don't overfill, so you can place the dough on top.<br />Cover with pie crust circles, and crimp the edges with a fork to seal. Add a couple of 1-inch slits to the top with a knife. <br />Brush with egg. <br />Bake at 350 F for 20 minutes. (Times may vary based on your air fryer.) <br />Cool 10 minutes before diving in.
