Chicken

35-Minute Ninja Foodi Chicken Pot Pie: Irresistible Comfort

By:

Christina R. Jones

ninja foodi chicken pot pie recipe

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There’s something magical about digging into a steaming chicken pot pie after a long day – that golden crust cracking open to reveal creamy, savory goodness inside. I still remember rushing home from school as a kid when I smelled my mom’s pot pie baking, and now my own family gets just as excited when I make this ninja foodi chicken pot pie recipe. The best part? It comes together in half the time thanks to my trusty Ninja Foodi!

After years of experimenting with pressure cookers and air fryers, I’ve perfected this shortcut version that delivers all the cozy flavors without spending hours in the kitchen. Whether you’re dealing with picky eaters or just need a quick comfort food fix, this one-pot wonder solves dinner in about 30 minutes flat. The Ninja Foodi handles everything from sautéing the veggies to crisping that flaky top crust – leaving you with minimal cleanup and maximum satisfaction.

ninja foodi chicken pot pie recipe - detail 1

What makes this recipe special is how it transforms simple ingredients into pure comfort. Rotisserie chicken and frozen veggies keep prep easy, while the creamy sauce and buttery crust make it taste like you spent all afternoon cooking. Ready to make the easiest, most delicious pot pie of your life? Let’s get started!

Why You’ll Love This Ninja Foodi Chicken Pot Pie Recipe

This isn’t just any chicken pot pie—it’s your new weeknight hero. Here’s why this Ninja Foodi version will become your go-to:

  • Dinner in a flash: From fridge to table in 30 minutes flat (yes, really!). No more waiting hours for that flaky crust to bake.
  • One-pot wonder: Sauté, simmer, and crisp all in the Ninja Foodi—hello, minimal dishes!
  • Creamier than Grandma’s: That velvety sauce hugs every bite of chicken and veggies without being gloppy.
  • Crust perfection: Air crisp gives you that golden, shatter-crisp top without babysitting the oven.
  • Forgiving ingredients: Use whatever veggies lurk in your freezer or swap in leftover turkey—it’ll still taste like a hug in pie form.

The first time I made this Ninja Foodi chicken pot pie recipe, my kids licked their plates clean. Now it’s our Tuesday night tradition!

Ingredients for Ninja Foodi Chicken Pot Pie

Grab these simple ingredients – you probably have most in your kitchen already! The magic is in how we combine them:

  • 1/2 cup diced onions (finely chopped – trust me, smaller pieces distribute flavor better)
  • 1/2 cup diced celery (about 2 stalks – slice them thin so they soften perfectly)
  • 1/4 cup butter (salted works best here for flavor)
  • 1/4 cup all-purpose flour (this makes the roux – spooned & leveled, not packed)
  • 2 cups chicken broth (low-sodium is my preference so I can control the salt)
  • 1/2 cup heavy cream (this makes the sauce luxuriously rich)
  • 2 cups cooked chicken (shredded or cubed – rotisserie chicken saves SO much time)
  • 1 cup frozen mixed vegetables (peas, carrots, corn blend – thawed works best)
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp black pepper (freshly cracked if you have it)
  • 1/2 tsp garlic powder (this little boost makes all the difference)
  • 1 refrigerated pie crust (standard 9-inch – I like Pillsbury’s rolled version)

See? Nothing fancy – just good ingredients ready to transform into comfort food magic in your Ninja Foodi!

How to Make Ninja Foodi Chicken Pot Pie

The secret to this ninja foodi chicken pot pie recipe is layering flavors at each step – and the best part? It all happens in one pot! Follow along closely for perfect results every time.

Sauté the Vegetables

First, set your Ninja Foodi to sauté mode (medium heat). Drop in that glorious butter and let it melt completely – you’ll know it’s ready when it starts smelling nutty and the bubbles slow down. Toss in your onions and celery, stirring constantly with a wooden spoon. We’re looking for them to turn translucent and soft, about 3 minutes. Scrape up any tasty browned bits from the bottom – that’s flavor gold! Pro tip: if things start sticking, just add a tiny splash of broth to deglaze.

Make the Creamy Sauce

Time for magic! Sprinkle the flour over your softened veggies and stir like crazy for exactly 1 minute – this cooks out the raw flour taste. Now gradually pour in your chicken broth and cream while whisking continuously. Don’t stop whisking until it’s smooth as silk! The sauce should thicken enough to coat the back of a spoon. If you spot lumps (it happens to the best of us), just keep whisking – they’ll disappear.

Add Chicken and Veggies

Now the fun part! Fold in your cooked chicken (I’m telling you, rotisserie is a lifesaver here) and thawed mixed veggies. Stir gently – you want everything coated in that luscious sauce without breaking up the chicken too much. Taste and adjust seasoning – I always add an extra pinch of salt here. Cancel sauté mode and let the filling sit while you prep the crust.

Air Crisp the Crust

Unroll your pie crust right over the filling – it’s okay if it’s not perfect! Gently tuck the edges down into the pot about 1/2 inch. Close the lid and set to air crisp at 350°F for 15 minutes. Peek at 12 minutes – we want deep golden brown, not burnt! Let it rest 5 minutes before serving (this is torture, but trust me – it prevents scalding mouths and messy slices). That first crack through the crisp crust into the creamy filling? Pure heaven.

Expert Tips for the Best Ninja Foodi Chicken Pot Pie

After making this ninja foodi chicken pot pie recipe more times than I can count, here are my foolproof secrets for perfection:

  • Thaw those veggies! Frozen peas and carrots straight from the freezer can make your filling watery. I dump mine in a colander and run warm water over them for 2 minutes while prepping other ingredients.
  • Herb it up: My grandma always added a pinch of thyme, but rosemary or sage work wonders too. Fresh herbs go in with the veggies, dried ones bloom beautifully in the roux.
  • Vent your crust: For extra crispiness, cut 3-4 small slits in the top crust before air crisping. Lets steam escape so you don’t get a soggy middle!
  • Crust safety net: If edges brown too fast, make a foil ring to protect them while the center finishes. Saved many a pot pie from burnt edges!

These little touches take your pot pie from good to “can I get this recipe?” status every time!

Common Ninja Foodi Chicken Pot Pie Questions

Over the years, I’ve gotten so many questions about this Ninja Foodi pot pie recipe – here are the ones that pop up most often with my tried-and-true answers!

Can I use frozen chicken instead of cooked?

You can, but I don’t recommend it straight from frozen. The texture gets weird and the filling might not heat evenly. Here’s my trick: thaw the chicken first (overnight in the fridge or 15 minutes in a bowl of cold water), then dice and briefly sauté in the Foodi before adding other ingredients. Still saves time over cooking raw chicken separately!

My crust isn’t browning evenly – help!

This used to drive me crazy too! Two fixes: 1) Rotate the pot 180° halfway through cooking if your Foodi has hot spots, or 2) Make sure your crust isn’t touching the sides – leave about a 1-inch gap for proper air circulation. Also, brushing the crust with an egg wash (1 egg + 1 tbsp water) gives that gorgeous golden color.

How long do leftovers keep?

Store cooled leftovers in an airtight container for up to 3 days in the fridge. To reheat, pop individual portions in the oven at 350°F for 15 minutes (microwaving makes the crust soggy). For longer storage, freeze before air crisping – just add 5 extra minutes to the cook time when ready to bake.

Serving Suggestions

This Ninja Foodi chicken pot pie is hearty enough to stand alone, but I love rounding out the meal with a few simple sides. A crisp green salad with tangy vinaigrette cuts through the richness beautifully – my kids always eat their veggies when they’re dunked in that creamy filling! For ultimate comfort food vibes, serve with a scoop of garlic mashed potatoes or buttered egg noodles. And don’t forget the crusty bread for soaking up every last drop of that dreamy sauce!

Storing and Reheating

Here’s the good news – this Ninja Foodi chicken pot pie actually gets better as the flavors mingle! Let it cool completely, then cover tightly with plastic wrap or foil (or transfer to an airtight container). It’ll keep beautifully in the fridge for up to 3 days. Want to freeze it? Brilliant idea! Just assemble everything but skip the air crisping step. Wrap it well and freeze for up to 2 months – add 5 extra minutes when you’re ready to bake from frozen.

When reheating, toss that microwave idea right out the window – we worked too hard for that perfect crust! Pop individual slices in a 350°F oven for 15 minutes (20 if frozen) until piping hot. That’ll bring back that glorious crispiness we all love. My husband swears the leftovers taste even better than day one – but in our house, they rarely last that long!

Nutritional Information

Nutritional values are estimates only – your actual results may vary based on specific ingredients used and portion sizes. The beauty of homemade recipes like this Ninja Foodi chicken pot pie is that you can adjust ingredients to fit your dietary needs while still enjoying all that comforting flavor!

Did You Make This Recipe?

Nothing makes me happier than seeing your Ninja Foodi chicken pot pie creations! Snap a photo of that golden crust and tag me @[YourHandle] on Instagram – I’ll feature my favorites! Or leave a star rating below to help other home cooks discover this game-changing recipe. Did you put your own twist on it? Tell me in the comments – your brilliant idea might just become my new go-to!

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ninja foodi chicken pot pie recipe

35-Minute Ninja Foodi Chicken Pot Pie: Irresistible Comfort


  • Author: Christina R. Jones
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Diet: Low Lactose

Description

A quick and easy chicken pot pie recipe made in the Ninja Foodi, combining tender chicken, vegetables, and a creamy sauce under a flaky crust.


Ingredients

Scale
  • 2 cups cooked chicken, diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 refrigerated pie crust

Instructions

  1. Set the Ninja Foodi to sauté mode and melt the butter.
  2. Add onions and celery, sauté for 3 minutes.
  3. Stir in flour and cook for 1 minute.
  4. Pour in chicken broth and heavy cream, whisk until smooth.
  5. Add chicken, mixed vegetables, salt, pepper, and garlic powder. Stir well.
  6. Press cancel to turn off sauté mode.
  7. Place the pie crust over the filling, tucking in the edges.
  8. Close the lid and set to air crisp at 350°F for 15 minutes or until golden brown.
  9. Let cool for 5 minutes before serving.

Notes

  • Use rotisserie chicken for faster prep.
  • Thaw frozen vegetables before cooking for even heating.
  • For extra flavor, add a dash of thyme or rosemary.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main Dish
  • Method: Ninja Foodi (Air Crisp and Sauté)
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 95mg

Keywords: Ninja Foodi chicken pot pie, easy pot pie, pressure cooker pot pie

Hi I’m Christina

I am a creator of delicious recipes. Cooking, baking, recipe development and kitchen consulting are my passion. I love sharing my dishes and connecting with people through the food I prepare.

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