Description
A festive twist on classic chicken pot pie, featuring tender chicken, vegetables, and a creamy sauce topped with cheddar bay biscuits, all cooked in an air fryer.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1 tube refrigerated biscuit dough
- 1 tbsp melted butter
- 1/2 tsp garlic powder
- 1 tbsp chopped parsley
Instructions
- Preheat air fryer to 350°F (175°C).
- In a skillet, melt butter over medium heat. Add onion and celery, sauté until soft.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream.
- Add garlic powder, thyme, salt, and pepper. Cook until thickened.
- Mix in shredded chicken and vegetables. Transfer to a greased baking dish that fits in your air fryer.
- Separate biscuit dough and flatten each piece. Top the chicken mixture with biscuits.
- Brush biscuits with melted butter and sprinkle with garlic powder.
- Air fry for 12-15 minutes until biscuits are golden brown.
- Sprinkle with cheddar cheese and parsley. Serve hot.
Notes
- Use leftover rotisserie chicken for convenience.
- Adjust seasoning to taste.
- Ensure the baking dish fits in your air fryer before starting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: American