Can You Put Pot Pie In Air Fryer? | Crispy Crust Guide

You’ve probably stood in the freezer aisle holding a pot pie and wondered: will this fit? Will the crust get soggy? It’s a fair question — air fryers are small, powerful, and best known for fries and wings. But pot pies actually excel in that hot, circulating air.

The honest answer is yes, but with a catch. Not all pot pies fit, and the cooking time depends heavily on size and your air fryer model. This article walks through temperature ranges, size-specific timings, and tips so your crust turns out golden and the filling bubbles.

Size Matters: Which Pot Pies Fit and How Long They Take

Pot pies come in a range of sizes — from single-serving 6-ounce pies to 16-ounce family-size ones. Your air fryer basket can usually handle the smaller ones, but larger pies may need the conventional oven.

Most food blogs recommend cooking a standard frozen pot pie (6–10 oz) at 350°F for 20–25 minutes, then checking the crust. If it’s pale, add 5-minute increments until golden. For an 8–10 ounce pie, 25 minutes at 350°F is a common starting point.

For pies around 15–16 ounces, the general advice is to use a conventional oven instead — the air fryer’s heat may not reach the center evenly before the crust over-browns.

Quick Size Reference

Think of it this way: small pot pies (under 10 oz) are ideal for air frying. Medium ones (10–14 oz) may fit depending on your basket size. Large ones (15+ oz) are better off in the oven.

Why the Size and Temperature Trap Matters

The biggest mistake people make is picking one temperature and hoping for the best. A too-high temp burns the crust while the center stays cold. A too-low temp leaves the pastry pale and doughy. The right approach is to match time and temp to the pie’s size.

• Overcrowding the basket: Pies need space for hot air to circulate. If the basket is packed, the crust won’t crisp evenly. Cook one at a time or ensure at least 1 inch of space around each pie.
• Foil liners and packaging: Most frozen pot pies come in a foil pan. You can place that pan directly in the air fryer — just remove any plastic wrap or cardboard sleeve first. Some sources recommend transferring to an air fryer–safe dish for better airflow.
• Crust protecting the filling: The crust acts as a lid. If the pie is too large, the filling may not reach a safe temperature by the time the crust is done. That’s why smaller sizes work better in the air fryer.
• Model differences: A 5.5-quart basket and a 2.5-quart basket heat differently. Start with a lower time and temp (e.g., 350°F for 20 minutes) and adjust up, rather than starting at 400°F and risking burnt pastry.

These variables mean there’s no single perfect setting — but the patterns from tested recipes give you a reliable starting point.

Temperature and Timing Guidelines

The range of suggestions from tested recipes is fairly wide: some recommend 325°F for 12 minutes (for homemade biscuit-topped pies), while others go as high as 400°F for 20 minutes (for mini frozen pies). The middle ground most often cited is 350–380°F for 20–25 minutes for a standard frozen pot pie.

Simply Delicious Food’s guide to air fry frozen pot pies suggests starting at 380°F and cooking until the pastry is crisp and golden. That’s a good baseline, but you’ll still need to check for doneness — especially the center temperature.

A helpful method from another source: cook the pie (still in its foil pan) at 360°F for 20 minutes. This keeps the crust from over-browning while allowing the filling to heat through. After 20 minutes, carefully test the center with a probe or by dipping a spoon — if it’s steaming hot, you’re done.

These are starting points, not guarantees. Air fryer wattage, basket shape, and pie brand all affect results. Always check that the center is piping hot before serving.

Tips for the Best Air-Fried Pot Pie

Getting a perfect result comes down to a few simple moves. Here’s a step-by-step approach that works across different sizes and types.

1. Preheat the air fryer: Give it 3–5 minutes at your target temperature before adding the pie. A preheated chamber ensures the crust starts crisping immediately.
2. Remove all non-oven-safe packaging: Take off plastic wrap, cardboard sleeves, and any foil lids that aren’t vented. The pie’s foil pan is generally fine to keep — just make sure it sits flat.
3. Don’t overcrowd the basket: Cook one standard pot pie at a time. For mini pies, you can fit 2–3 if they have space between them. If the basket is crowded, the crust stays soft.
4. Check halfway and rotate if needed: Air fryers often have hot spots. Halfway through cooking, peek inside and rotate the pie if one side looks more browned. This keeps the crust even.
5. Let it rest for 3–5 minutes: The filling will be volcanic right out of the basket. A short rest allows it to set slightly and lowers the risk of burning your mouth.

Following these steps helps avoid the biggest pitfalls: a doughy bottom crust or a cold center. For homemade pot pies with a biscuit topping, you can treat them like mini pies — 325°F for about 12 minutes works well, per one tested recipe.

Homemade vs. Frozen: What Works Best

Both frozen store-bought pies and homemade pot pies can go in the air fryer, but they behave a little differently. Frozen pies are designed to hold up to oven heat, so they respond predictably. Homemade pies — especially those with scratch-made pastry — may need a slightly lower temp to avoid burning the crust before the filling sets.

Per pot pie cooking guide, mini frozen pies do well at 400°F for 20 minutes. That higher temperature gives the small pastry enough browning without drying out the filling. For a larger homemade pie with a biscuit topping, a lower temp like 325°F for 12 minutes lets the biscuits cook through without scorching.

Another difference: homemade pies usually aren’t sealed in a foil pan. You’ll want to place them in an air fryer–safe dish or on a small sheet of parchment. Avoid using foil that might block airflow — a small, shallow dish works best.

The Bottom Line

Yes, you can absolutely cook a pot pie in an air fryer. The key is matching the time and temperature to the size — smaller pies (under 10 oz) work best, while large ones are better left for the oven. Start at 350–380°F for 20–25 minutes, check for a golden crust and steaming filling, and adjust from there.

Your specific air fryer model and favorite pot pie brand will dial in the perfect timing after a test run or two. Once you find that sweet spot, you’ll have a weeknight comfort meal that comes together faster than the oven and with a noticeably crispier top.