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A golden-crusted, baked chicken pot pie is partially sliced on a wooden board, bringing to mind the ease of an air fryer. A small plate with a piece of pie and a fork sits beside it, surrounded by fresh herbs.

Air Fryer Vegan Pot Pie

Air Fryer Vegan Pot Pie is the ultimate comfort dish that's fully plant-based and easy to pull together. It’s cozy without being heavy, and the flaky pastry paired with the creamy veggie filling feels like something special without the effort. You'll love that you can prep it ahead or freeze it, which makes it a go-to for everything from weeknight dinners to laid-back gatherings. Whether you’re feeding vegans or not, this one hardly gets a no.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 622kcal
Author: Mandy Applegate

Ingredients

  • 2 frozen vegan pastry sheets
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 3 garlic cloves minced
  • ⅓ cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 3 cups frozen mixed vegetables carrots, corn, green beans, peas
  • 1 large russet potato chopped into small chunks
  • Salt and pepper to taste

To serve:

  • Herbs
  • Pepper
US Customary - Metric

Instructions

  • Line an air fryer-compatible baking dish with one vegan pastry sheet, ensuring it covers the bottom and sides.
    2 frozen vegan pastry sheets
  • In a large skillet over medium-high heat, warm the olive oil. Add chopped onions and minced garlic, sautéing until onions become translucent (about 1-2 minutes).
    2 tablespoons olive oil, 1 small onion, 3 garlic cloves
  • Gradually whisk in the flour to create a roux, then slowly add vegetable broth and almond milk while continuing to whisk to prevent lumps.
    ⅓ cup all-purpose flour, 2 cups vegetable broth, 1 cup unsweetened almond milk
  • Add the frozen mixed vegetables and potato chunks to the skillet. Season with salt and pepper to taste. Simmer for 5-10 minutes until the sauce thickens and vegetables begin to soften.
    3 cups frozen mixed vegetables, 1 large russet potato, Salt and pepper
  • Transfer the filling mixture into the pastry-lined baking dish. Cover the filling with the second pastry sheet. Trim any excess dough and seal the edges using a fork or your fingers. Cut several small slits in the top crust to allow steam to escape.
  • Place the pot pie in the air fryer and cook at 350°F (180°C) for approximately 20 minutes, or until the crust turns golden brown.
  • Allow to cool slightly before serving. Garnish with fresh herbs and additional pepper if desired.
    Herbs, Pepper

Notes

  • Use Fully Thawed Pastry Sheets: If your pastry is too stiff, it’ll crack and won’t lay nicely in the pie dish. Let it thaw in the fridge until it's flexible.
  • Stir Continuously When Making the Sauce: Keep the flour moving as you add the liquid so you end up with a smooth, lump-free base.
  • Chop Potatoes Small: Whole potatoes take a bit longer to cook, so you'll want to chop them small to make sure they cook fast.
  • Don’t Overfill the Pie: Stop just below the top edge of the crust so it doesn’t tear or bubble over in the air fryer.
  • Seal the Edges Well: Use your fingers or a fork to press the edges tightly shut—this keeps all that creamy filling locked in.
  • Cut Steam Vents: A few slits in the top crust help the steam escape so you don’t end up with a soggy top.
  • Let It Cool Before Slicing: A quick rest after baking helps the filling firm up, which makes slicing easier and less messy.

Nutrition

Calories: 622kcal | Carbohydrates: 64g | Protein: 11g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 617mg | Potassium: 431mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4790IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 4mg
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