Air Fryer Beef Pot Pie
There’s nothing better than a warm, flaky, air fryer beef pot pie that comes together with minimal effort. I love that this meal can be made ahead, stored, or even frozen for later without losing its crisp, golden crust. Cooking it in the air fryer makes everything simpler. It's perfect for busy nights or when I want a comforting meal without the hassle.
Ingredients
- 2 crusts refrigerated puff pastry sheets
- 1 pound beef grounded
- Salt and pepper
- 1 tablespoon olive oil
- ¼ cup butter
- 1 cup onion chopped
- 1 cup carrot chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup half-and-half
- 1 cup frozen peas
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 1 beaten egg for the egg wash
Instructions
- Grease an iron skillet or pie dish and roll over the bottom pastry sheet. Blind bake in the air fryer at 350°F (180ºC) for 5 minutes.2 crusts refrigerated puff pastry sheets
- Heat a skillet to medium-high and add the olive oil. Add the beef, season it with salt and pepper, and cook it on all sides until golden brown. Reserve the beef.1 pound beef, Salt and pepper, 1 tablespoon olive oil
- In the same skillet, add the butter and once it melts add the onion, carrot, celery and garlic. Cook, stirring frequently for 7 minutes, or until veggies start to tender.¼ cup butter, 1 cup onion, 1 cup carrot, 2 celery stalks, 3 garlic cloves
- Add the flour and mix until a thick paste forms. Add the beef broth and mix everything, cook for a couple of minutes, until it starts to get thick.¼ cup all-purpose flour, 1 cup beef broth
- Add the Worcestershire sauce, half and half, peas, thyme and rosemary. Incorporate the meat, mix well and adjust with salt and pepper.2 tablespoons Worcestershire sauce, 1 cup half-and-half, 1 cup frozen peas, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary
- Remove the pie bottom from the oven and transfer the beef mixture to it.
- Top with the other puff pastry sheet and press the rims to seal completely. Slice it in a spiral shape, brush with the beaten egg and bake in the air fryer for 15 minutes, or until golden brown.1 beaten egg
- Serve warm and enjoy!
Notes
- Pre-bake the crust: Blind baking the bottom puff pastry keeps it crisp and prevents it from becoming soggy.
- Brown the beef well: Cooking the beef until it’s fully browned enhances the flavor and prevents excess grease from affecting the filling.
- Thicken the sauce properly: Stir the flour into the vegetables thoroughly before adding the broth to avoid any lumps. Let it simmer until the mixture thickens slightly.
- Let the filling cool slightly: If the filling is too hot when added to the crust, it can cause the bottom to soften too much. Let it sit for a few minutes before assembling the pie.
- Seal the edges tightly: Press the top and bottom crust together well to keep the filling inside while baking.
- Brush with egg wash: This step gives the top crust a beautifully golden-brown shine and adds crispiness.
- Check doneness early: Air fryer models vary, so check the pot pie after 12 minutes. If needed, add a few extra minutes until the crust is golden and crisp.
Nutrition
Calories: 647kcalCarbohydrates: 39gProtein: 18gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 87mgSodium: 443mgPotassium: 433mgFiber: 3gSugar: 5gVitamin A: 3184IUVitamin C: 12mgCalcium: 82mgIron: 4mg
Tried this recipe?Let us know how it was!