This Ninja Foodi method delivers a flaky golden crust with a rich, creamy filling in one pot. The pressure cooker function tenderizes the chicken quickly while preserving all the classic comfort food flavors.
You’ll get perfectly cooked vegetables, thick gravy, and a buttery top crust that bakes to flaky perfection. It’s the easiest way to achieve homemade results without the traditional oven hassle.
Ingredients for Ninja Foodi Chicken Pot Pie
Classic comfort in one pot with a golden, flaky finish everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Unsalted Butter 🧈 | ½ cup | Divided for filling and crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Divided for roux and crust |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Celery Stalks 🥬 | 2 whole | Diced, leaves included |
| Carrots 🥕 | 2 whole | Peeled and diced |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Whole Milk 🥛 | ¾ cup | Full-fat for creaminess |
| Frozen Mixed Peas and Carrots 🥕 | 1 cup | Thawed and drained |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Rosemary 🌿 | 1 tsp | Crushed for better release |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Refrigerated Pie Crust 🥧 | 2 sheets | Or homemade equivalent |
The chicken quality directly impacts the dish. Boneless, skinless breasts from a reliable butcher or Whole Foods ensure tender, juicy results. For the crust, Pillsbury refrigerated pie crust is a convenient option that bakes up beautifully flaky, though a homemade all-butter crust would be optimal. The vegetables should be fresh and firm—avoid pre-cut mixes as they often lack vibrancy (the celery in particular can get stringy).
No fresh thyme or rosemary? Dried at half the amount works, but fresh would elevate the filling. Swap the peas and carrots for frozen green beans or corn if preferred. The milk can be substituted with half-and-half for extra richness. For a lighter version, 2% milk is acceptable, though the gravy won’t be as velvety. The chicken broth must be low-sodium to control seasoning.
Assemble and refrigerate the pot pie up to 1 day ahead before cooking. Leftovers keep for 3-4 days in the fridge or freeze for 2-3 months. Reheat in the Ninja Foodi or oven until the crust is crisp and filling is bubbly.
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day. The flavors meld overnight into something ridicuously good.
- One Pot Magic: I toss everything—chicken, onion, celery—in the Foodi and let it do the work. No extra pans, no fuss.
- Buttery Perfection: The butter and flour create this rich, velvety sauce that clings to every bite. Honestly, it’s the kind of comfort food I crave.
- Weeknight Hero: Between us, this is my go-to for busy evenings. It’s ready before the kids finish their homework.
Step-by-Step Instructions for Ninja Foodi Chicken Pot Pie
Here’s the method. Straightforward, tested, works every time.
Step 1: Sauté Aromatics and Chicken in the Foodi
Set your Ninja Foodi to the Sauté function on Normal heat. Add 2 tablespoons of the unsalted butter and let it melt. Once foaming, add the diced yellow onion, diced celery stalks, and diced carrots. Sauté for 5-6 minutes until the vegetables soften and the onion turns translucent.
Push the vegetables to one side and add the 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes. Cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink on the outside. The pieces should be lightly browned but not fully cooked through.
Step 2: Create the Roux and Build the Filling
Sprinkle 1 cup of the all-purpose flour over the chicken and vegetables. Stir well to coat evenly and cook for 1-2 minutes to remove the raw flour taste. This creates the base for your velvety sauce.
Slowly pour in the 1.5 cups chicken broth and 0.75 cup whole milk, stirring constantly to prevent lumps. Add the minced garlic cloves, dried thyme, dried rosemary, salt, and black pepper. Stir in the thawed and drained frozen mixed peas and carrots.
Step 3: Pressure Cook the Filling to Perfection
Secure the lid on your Ninja Foodi and set the valve to Sealing. Pressure cook on High for 4 minutes. Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then quick-release any remaining pressure.
Remove the lid and stir the filling. The chicken should be fully cooked and the sauce thickened. If the sauce is too thin, set the Foodi back to Sauté and simmer for 2-3 minutes until it reaches your desired consistency.
Step 4: Assemble and Air Crisp for a Flaky Top
Unroll one sheet of refrigerated pie crust and place it over the filling in the Foodi, tucking the edges down slightly. Cut a few small slits in the center to allow steam to escape. Brush the crust lightly with the remaining melted butter for extra flakiness.
Secure the lid with the Air Crisp setting and cook at 350°F for 10-12 minutes, or until the crust is golden brown and flaky. Let it rest for 5 minutes** before serving to allow the filling to set.
Pro Tips For Making Ninja Foodi Chicken Pot Pie
- Sear Chicken First: Toss the chicken breasts in the Foodi on high sear for 3-4 minutes per side before pressure cooking—I learned this the hard way after my first few pot pies had bland, rubbery chicken.
- Sauté Veggies Longer: After the chicken comes out, give the onion and celery a full 5 minutes in the pot with the butter. Sounds tedious, but it builds the flavor base that makes the filling taste rich instead of flat.
- Thicken After Pressure: Skip making the roux before cooking and whisk in your butter-flour slurry after pressure cooking instead. This keeps the sauce from scorching on the bottom and actually changes the outcome.
- Use Frozen Peas: Toss in frozen peas with the chicken at the end of pressure cooking—no thawing needed. They’ll cook perfectly in the last 5 minutes and save you from prepping one more ingredient.
Common Mistakes When Making ninja foodi chicken pot pie
Overfilling the Pot
Your Ninja Foodi has a max fill line for a reason. I learned this the hard way when my filling bubbled over and made a smoky mess. Stick to 1.5 lbs chicken and the specified veggie amounts to avoid overflow during pressure cooking. 💡
Skipping the Roux
This step thickens your sauce and prevents a watery filling. Cook the 1 cup flour with butter for 1-2 minutes to remove the raw taste. Rushing this creates lumps and a thin, unsatisfying gravy.
Incorrect Pressure Release
Always let the pressure release naturally for 5 minutes after cooking. Quick-releasing immediately can cause chicken to toughen. I set a timer to remind myself—patience pays off with tender meat.
Crust Placement Problems
Don’t let the pie crust touch the heating element. Place it directly over the filling, tucking edges slightly. Cut 3-4 small slits in the center to allow steam escape during the Air Crisp phase.
Underseasoning the Filling
The low-sodium broth needs help. Taste before adding the crust—I often add an extra pinch of salt or thyme. Remember, the crust won’t add seasoning, so get the filling right first.
Rushing the Air Crisp
That golden flaky top needs the full 10-12 minutes at 350°F. Check at 10 minutes, but don’t pull it early. The butter brush ensures that perfect finish we all love. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use pre-made pie crust?
Yes, refrigerated pie crust works perfectly for this recipe. Just unroll one sheet over the filling, tuck the edges, and cut a few slits for steam. It’ll turn golden in 10-12 minutes under the Air Crisp setting.
What if my filling is too thin?
If it’s not thick enough after pressure cooking, switch to Sauté mode and simmer for 2-3 minutes. The roux should have set it, but extra time helps evaporate excess liquid. Stir frequently to prevent burning.
Do I need to thaw the chicken first?
No, you can use frozen chicken cubes directly. Just increase the pressure cook time to 6 minutes and ensure they’re evenly sized for consistent cooking. Always check internal temp reaches 165°F.
Can I make this ahead of time?
Assemble the pot pie up to 1 day ahead and refrigerate. When ready, cook as directed, adding 1-2 minutes to the Air Crisp time if the crust is cold. Leftovers keep for 3-4 days in the fridge.
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