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Air Fryer Individual Chicken and Mushroom Pies

Air Fryer Individual Chicken and Mushroom Pies is a modern British recipe for individual chicken and mushroom pies adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Individual Chicken and Mushroom Pies.

prep time

5 minutes

cook time

17 minutes

Total Time:

22 minutes

Serves:

4

Rating:

Tags : Chicken RecipesBritish Recipes

I had an internal debate as to whether it was better to make a chicken pot pie or a chicken and mushroom pie. In cooking terms, there’s not much difference, just substitute some leftover vegetables and 3 tbsp peas for the mushrooms. However, my wife likes chicken and mushroom pies… and there’s not much point cooking food if it won’t be eaten. The only optional ingredient here is the cayenne chilli (we both like chillies in our food!) but you can omit this with no detriment at all. I’m using large ramekins here but any heat-proof pot or dish will do (metal, glass, ceramic and silicone are all good) — you will need a 250ml (1 cup) size (one with a lip is best). I’m using puff pastry in this dish, because it looks cool with the puffed-up top, but my savoury air fryer shortcrust pastry will also work.

Ingredients:

1 Sheet Puff Pastry (or use my recipe for savoury air-fryer pastry)
3 Chicken Thighs (boneless and skinless)
8-10 button mushrooms, halved and sliced (I like chestnut mushrooms)
2 tbsp Semi Skimmed Milk
2 tbsp Cream Cheese
1 tsp White Wine
Egg Wash
Extra Virgin Olive Oil Spray

Method:

Roll out your pastry (pie crust) or puff pastry so that it will fit over your ramekins and spray your ramekins with extra virgin olive oil to reduce the sticking.
Place chicken thighs into the air fryer basket and season well with salt, pepper, and parsley. Air fry for 10 minutes at 180C (360F).

When the air fryer beeps, remove the chicken, allow to cool until they can be handled then dice and transfer to a bowl with the mushrooms, cream cheese, wine and milk. Stir to combine.

Load the resultant chicken pot pie filling into your ramekins (fill almost to the top). Brush the lips of the ramekins with egg wash then cover around the rim with a thin strip of pastry. Brush this with egg wash then cover with your pastry lid. Press down the edges of the puff pastry lid to seal. Snip the top of the pie with scissors to allow the steam from the pie to escape as it cooks. Then brush with egg wash.

Place your ramekins in your air fryer basket and then air fry for 17 minutes at 180C (360F) or until your pies are golden and piping hot in the centre.

Leftover turkey also works very well in these pies.

If you substitute the white sauce with leftover gravy, you can use this for any leftover meat (It’s a great way of using up the leftovers from a Sunday roast and you can combine vegetables with the meat.

I can fit four of these pies in my air-fryer.