Air fry a chicken pie at 180°C/350°F until the center hits 74°C and the crust turns crisp.
A chicken pie in an air fryer can taste like you fussed over an oven, with less heat in the kitchen and a faster finish. The trick is controlling two things: the crust needs dry, direct heat, while the filling needs steady heat long enough to get piping hot. This guide gives you timings that work across basket and oven-style air fryers, plus the small moves that stop a soggy base. It frees your oven for sides, keeping dinner timing calm.
Air Fryer Chicken Pie Time And Temp Chart
Use this table as your starting point, then confirm doneness with a thermometer in the middle of the filling. Air fryer brands run hot or cool, and pie dish material changes browning speed.
| Pie Setup | Temp | Typical Cook Time |
|---|---|---|
| Mini pies (8–10 cm) chilled | 190°C / 375°F | 14–18 min |
| Single-serve pot pie (12–14 cm) chilled | 185°C / 365°F | 18–24 min |
| Family pie (18–20 cm) chilled | 180°C / 350°F | 28–38 min |
| Family pie in glass dish | 180°C / 350°F | 32–42 min |
| Frozen puff-top pie (no thaw) | 175°C / 345°F | 35–50 min |
| Frozen shortcrust pie (no thaw) | 170°C / 340°F | 45–60 min |
| Unbaked homemade pie (chilled crust) | 175°C / 345°F | 35–45 min |
| Reheat leftover slice | 165°C / 330°F | 6–10 min |
What You Need Before You Start
Air frying a pie is simple, yet a few pieces of kit make the result steadier from one cook to the next.
- Instant-read thermometer: you’re aiming for 74°C/165°F in the center of the filling for poultry. The USDA FSIS Safe Minimum Internal Temperature Chart lists 165°F (74°C) for poultry.
- Pie dish that fits your basket: metal browns faster than glass. A thin aluminum pan gives the crispest base.
- Foil strip or small sheet of foil: this protects the top when the crust browns early.
- Rack or trivet: in oven-style air fryers, a middle rack keeps the top from over-browning.
One more quick check: leave space for air to flow. A pie pressed against the basket wall browns unevenly and can leak.
How To Cook A Chicken Pie In An Air Fryer
If you searched for how to cook a chicken pie in an air fryer, this is the core method that works for store-bought chilled pies, plus most homemade pies that are already assembled and cold.
Step 1: Preheat And Set Up The Basket
Preheat for 3–5 minutes. Preheating matters with pastry because the first blast of heat helps the crust set before the filling starts bubbling. If your model has a “bake” mode, use it. If it only has air fry, that’s fine.
Line the base with a perforated liner or a light brush of oil on the dish, not on the basket. Skip loose baking paper that can lift and touch the element.
Step 2: Keep The Base Dry
A soggy bottom usually comes from steam trapped under the dish. Two fixes are reliable:
- Lift the dish: set it on a small rack so hot air can reach under the pan.
- Vent the lid: cut two small slits in the top crust if your pie isn’t already vented. That lets steam exit instead of soaking the pastry.
Step 3: Cook In Two Phases
Start at a lower temperature to warm the filling, then finish hotter to crisp the top.
- Warm phase: 175–180°C (345–350°F) for 18–25 minutes for a single-serve pie, or 25–35 minutes for a family pie.
- Crisp phase: raise to 190–200°C (375–390°F) for 4–8 minutes, watching the color.
If the top browns too fast, tent a loose piece of foil over the crust. Don’t seal it tight; you still want air moving.
Step 4: Check Doneness The Right Way
Color can fool you. A pie can look done while the center stays lukewarm. Slide the thermometer tip into the thickest part of the filling, aiming away from the pan. Once it reads 74°C/165°F, you’re good.
Let the pie sit for 5–10 minutes. That short rest thickens the sauce and stops the first slice from flooding the plate.
Cooking A Chicken Pie In Your Air Fryer With Crisp Crust
This section is about the small decisions that separate “fine” from “I’d make that again.” Each one takes seconds, and they stack up.
Pick The Right Dish For Your Air Fryer Style
Basket models: shallow dishes work best. Deep ceramic ramekins heat slowly, so the crust browns before the filling catches up.
Oven-style models: use the middle rack and a tray underneath to catch drips. Convection is gentler, so you may need a longer crisp phase.
Use A Simple Shield When The Top Runs Ahead
Puff pastry can brown fast, especially near the edge. If the rim gets dark while the middle stays pale, shield only the rim with a thin foil ring. You can cut it from a strip of foil and crimp it lightly so it sits in place.
Don’t Skip Vents On Homemade Pies
Steam has to leave somewhere. Two small slits are enough. If you brush egg wash, keep it off the cut lines or they can seal shut.
Frozen Vs Chilled Pies
Frozen pies can turn out great, yet they need a different rhythm. The goal is to warm the center without burning the crust.
Frozen Pies
Cook from frozen unless the package says otherwise. Start cooler, then finish hotter.
- Set 170–175°C (340–345°F) and cook 25 minutes.
- Check the top. If it’s already deep golden, add a foil tent.
- Cook 10–25 minutes more, then finish at 190°C (375°F) for 3–6 minutes if you want extra snap.
Keep a close eye on leaks. Frozen pies can crack as the filling expands. A tray or liner saves cleanup.
Chilled Pies
Chilled pies heat evenly and brown faster. They also reward a short rest after cooking, since the sauce is already thickened.
Homemade Filling That Stays Thick
If you’re building a pie from scratch, the air fryer likes a filling that starts thick, not watery. Thin sauce boils hard, pushes steam into the crust, and can blow out the seams.
Cook The Chicken First
Use cooked chicken for the filling. Roast, poach, or air fry it, then cool it before mixing into sauce. Raw chicken inside a pie takes long enough that the pastry can over-brown before the center is safe.
Reduce The Sauce Before You Assemble
Simmer the sauce until it coats a spoon. When you drag a finger across the spoon, it should leave a clear track. That thickness keeps the base crisp and helps slices hold their shape.
Chill The Assembled Pie
Cold pastry is your friend. Chill the assembled pie for at least 30 minutes. A cold start helps layers puff and keeps butter from melting out too early.
Food Safety And Storage Without Guesswork
Pies are comfort food, yet they still follow the same safety rules as any cooked poultry dish. Once the pie is cooked through, cool leftovers fast and store them cold.
The USDA FSIS page on Leftovers And Food Safety notes that leftovers kept in the fridge are best used within 3–4 days.
Cooling Tips That Save The Crust
- Cut large pies into portions so they cool faster.
- Store slices open for the first hour in the fridge, then wrap loosely.
- Freeze slices on a tray, then wrap or seal. This keeps pastry from sticking to wrap while soft.
Reheating Without Dry Chicken
Air fryers reheat pie slices well because they crisp the crust while warming the center.
- Set 165°C (330°F).
- Place the slice on a small piece of foil with the edges folded up as a drip tray.
- Heat 6 minutes, then check the center. Add 2–4 minutes if needed.
If the crust gets too dark, drop to 160°C (320°F) and extend the time. Slow heat protects the pastry and keeps chicken juicy.
Common Problems And Fast Fixes
Most air fryer pie issues come down to heat direction. Air fryers blast the top, while the filling warms from the sides and base. Use this table to correct course mid-cook.
| What You See | Likely Reason | Fix |
|---|---|---|
| Top is dark, center is cool | Temp too high early | Foil tent, drop 10–15°C, extend warm phase |
| Base is pale and soft | Steam trapped under dish | Lift dish on rack, use a thinner metal pan |
| Filling bubbles out the side | Overfilled or thin sauce | Leave 1 cm headspace, reduce sauce next time |
| Crust lifts off the filling | Steam can’t vent | Add vents, avoid sealing slits with egg wash |
| Edges cook faster than middle | Hot spots near element | Turn pie 180° halfway through, add a foil ring |
| Pastry tastes dry | Overcooked crisp phase | Stop at light golden, rest before slicing |
| Sauce turns gritty | Dairy boiled hard | Use lower warm phase, stir dairy in off heat |
| Bottom leaks make smoke | Butter or sauce drips | Place tray under pie, clean basket before cooking |
Timing By Pie Size And Filling Depth
Size matters more than weight. A shallow pie heats fast because hot air reaches more surface area. A deep pie needs time for the center to catch up.
Mini Pies And Hand Pies
These are the easiest wins. Set 190°C (375°F) and cook 14–18 minutes. If the pastry is raw in the middle, drop to 180°C (350°F) and add 3–5 minutes.
Single-Serve Pot Pies
Cook at 185°C (365°F) for 18–24 minutes, then check temperature. If the top is done early, shield it and keep cooking until the center reaches 74°C/165°F.
Family Pies
Family pies need patience. Use 180°C (350°F) and cook 28–38 minutes, then finish hotter for color. Rotate the dish halfway through if your air fryer heats unevenly.
Seasoning And Add-Ins That Work In A Pie
Chicken pie tastes better when the filling has balance: savory, a little sweetness from veg, and a bright note that cuts the richness.
- Herbs: thyme, parsley, tarragon.
- Veg: peas, carrots, leeks, mushrooms.
- Heat: a pinch of mustard powder or black pepper.
- Acid: a small squeeze of lemon stirred in after cooking the sauce.
Keep add-ins bite-size. Large chunks slow heating and can tear pastry when you slice.
Final Air Fryer Chicken Pie Checklist
Use this as your last look before you press start. It keeps the process calm and the results repeatable. If you ever need to remind yourself how to cook a chicken pie in an air fryer, run this list and you’ll land in a good place.
- Pie is cold, not room temp.
- Top has vents, and seams are sealed.
- Dish is lifted on a rack for airflow under the base.
- Warm phase first, crisp phase last.
- Foil tent ready if the top browns early.
- Center reaches 74°C/165°F before serving.
- Rest 5–10 minutes so slices hold.