Air Fryer Reference
Frozen Pot Pies in an Air Fryer
Frozen · straight from the bag
- Temperature
- 350 °F
- 177 °C
- Total time
- 25 min
- Flipping
- Not needed
- Serving
- 1 pot pie per person in an oven-safe ceramic or glass ramekin; a 5-qt basket fits 2 pies side by side.
- from frozen
Doneness
Top crust is evenly golden-brown and steam wisps from the vent holes. When you cut in, the gravy is thick and glossy — not thin and watery — and the filling holds together at the spoon. Pale crust means it needs more time uncovered; burnt edges with a cold centre means the foil tent was skipped.
Technique
Do not thaw. Pop the frozen pie out of its metal foil tray and set it in an oven-safe ceramic or glass ramekin — the foil tray reflects hot air and produces a pale, unevenly warmed pie. Tent loosely with foil, set to 350 °F (177 °C), and cook 25 minutes with no flip. At 18 minutes, remove the foil tent and let the crust brown for the remaining 7 minutes. At the end, press an instant-read thermometer through the top crust into the centre of the filling — target 165 °F (74 °C). If it reads lower, return uncovered for 2–3 more minutes and re-probe. Pepperidge Farm Puff Pastry pies ship in their own oven-safe foil cups and cook without a tent so the pastry can puff.
Oil & seasoning
No oil needed — pot-pie crust is already rich in butter or shortening and browns on its own under convection heat. Tent the pie loosely with a 6-inch square of heavy-duty foil for the first 18 minutes, then remove it for the final 7 so the crust can brown. Do not press the foil against the crust; it will stick and tear.
Watch out for
- Transfer from the metal foil tray to a ceramic or glass ramekin before cooking. The foil tray reflects convection air and produces pale, patchy crust and a cold spot in the filling centre.
- Use the foil tent: loosely cover for the first 18 minutes (14 minutes for 7-oz Banquet, 16 for 7.5-oz Amy's), then uncover for the final browning. Skip it and the crust edges scorch before the filling warms through. Pepperidge Farm Puff Pastry pies skip the tent entirely — puff pastry needs open air from the start.
- Probe the filling to 165 °F through the top crust. The crust turns golden-brown well before the gravy mass reaches temperature, so colour alone is not a reliable doneness check.
- Keep the temperature at 350 °F. Higher heat scorches the crust before the filling centre comes up to temperature.