How to Cook Frozen Chicken Pot Pie in Ninja Foodi: The Ultimate Guide

Are you craving that comforting, flaky-crusted chicken pot pie but don’t want to wait forever for it to cook in a conventional oven? Well, I’ve got great news for you! Your Ninja Foodi can transform that rock-solid frozen pot pie into a golden, bubbling masterpiece in significantly less time. At EasyCleanCook, we’ve perfected this technique, and I’m excited to share it with you today

Why Choose the Ninja Foodi for Cooking Frozen Chicken Pot Pie?

The Ninja Foodi isn’t just another kitchen gadget cluttering up your counter—it’s a game-changer for dishes like chicken pot pie. Here’s why

• Dual-cooking functionality: The pressure cooking thaws and cooks the filling while the air crisp function gives you that perfect golden crust
• Time efficiency: Cooks way faster than a traditional oven (we’re talking minutes, not an hour!)
• Superior results: Say goodbye to soggy bottoms or unevenly cooked fillings
• Less mess: The contained environment prevents splattering and makes cleanup super easy
• Energy savings: Heats up faster and uses less energy than your conventional oven

What You’ll Need

Before we dive into the cooking process, let’s make sure you’ve got everything ready

• Frozen chicken pot pie (any brand works!)
• Your Ninja Foodi (duh!)
• 1 cup of water
• The trivet that came with your Ninja Foodi
• Meat thermometer (optional but recommended)
• Oven mitts

Step-by-Step Guide to Perfect Pot Pie in Your Ninja Foodi

Method 1: Pressure Cook + Air Crisp (Recommended)

This is my favorite method because it gives you the best of both worlds—thoroughly cooked filling and a perfectly crispy crust.

Step 1: Prepare the Foodi

1. Pour 1 cup of water into the inner pot of your Ninja Foodi
2. Place the trivet (metal rack) inside the pot, making sure it sits above the water

Step 2: Position the Pot Pie

1. Take your frozen chicken pot pie and place it directly on the trivet
2. Don’t remove any packaging except for any plastic wrap or cardboard—leave it in the aluminum pan if it comes in one

Step 3: Pressure Cook

1. Close the pressure cooking lid and make sure the pressure release valve is set to “Seal”
2. Select the “Pressure Cook” function
3. Set the timer for 20 minutes (for a standard 8oz pot pie)
4. Press Start and let the magic happen!

Step 4: Release the Pressure

1. When the cooking cycle finishes, carefully perform a quick pressure release (QPR)
2. Turn the valve to “Vent” and stand back to avoid the steam
3. Wait until all pressure is released before opening the lid

Step 5: Crisp That Crust

1. Remove the pressure cooking lid
2. Switch to the crisping lid
3. Select the “Air Crisp” function
4. Set temperature to 375°F (190°C)
5. Set timer for 10-15 minutes
6. Keep an eye on your pot pie—you want it golden brown, not burnt!

Step 6: Check for Doneness

1. The internal temperature should reach at least 165°F (74°C)
2. The crust should be golden and flaky
3. The filling should be bubbling around the edges

Step 7: Rest and Serve

1. Carefully remove the pot pie using oven mitts or tongs
2. Let it rest for 5-10 minutes (I know it’s hard to wait, but trust me on this!)
3. Serve and enjoy your perfectly cooked pot pie!

Method 2: Air Crisp Only (Faster but Less Even)

If you’re in a super hurry and don’t mind risking a slightly less perfect result, you can use just the air crisp function.

1. Place the frozen pot pie directly in the Ninja Foodi basket
2. Set to “Air Crisp” at 375°F
3. Cook for approximately 50-60 minutes, checking occasionally
4. Cover the edges with foil if they’re browning too quickly
5. Ensure internal temperature reaches 165°F before serving

Pro Tips for the Best Results

I’ve cooked about a zillion pot pies in my Ninja Foodi, and these tips really make a difference:

• Don’t overfill the pot pie before cooking if you’re making your own—the filling can spill over during pressure cooking
• Create a foil collar to protect the edges if they’re browning too quickly during the air crisp phase
• Rotate the pot pie halfway through the air crisping cycle for even browning
• Add a sprinkle of your favorite herbs or spices to the crust before air crisping for extra flavor (garlic powder, onion powder, or paprika work great!)
• Let it rest before cutting into it—this prevents burns and allows the filling to thicken slightly

Troubleshooting Common Issues

Soggy Crust?

If your crust comes out soggy, make sure:

• You’re using the trivet to elevate the pot pie above the water
• You fully release the pressure before switching to air crisp
• Your air crisp time is long enough (at least 10 minutes)

Filling Not Cooked Through?

If your filling isn’t hot enough:

• Increase pressure cooking time by 5 minutes
• Ensure you’re not cooking multiple pies at once (which affects cooking time)
• Check that your Foodi is properly sealed during pressure cooking

Burnt Crust?

If your crust is burning:

• Reduce air crisp time or temperature
• Use a foil collar around the edges
• Check more frequently during the air crisping phase

FAQ: Your Burning Questions Answered

Can I use a different size pot pie?

Absolutely! Just adjust your cooking times:

• Smaller pot pies (5-6oz): Pressure cook for 15 minutes, air crisp for 8-10 minutes
• Standard pot pies (8oz): Pressure cook for 20 minutes, air crisp for 10-15 minutes
• Larger pot pies (10oz+): Pressure cook for 25 minutes, air crisp for 12-15 minutes

Can I cook multiple pot pies at once?

While possible, it’s not recommended for the best results. If you must cook multiple pies, they may not cook evenly, and you’ll need to:

• Ensure they fit without touching
• Increase cooking time by 5-10 minutes
• Check each pie individually for doneness

What if my pot pie is already partially thawed?

If your pot pie is partially thawed, reduce both cooking times:

• Pressure cook for 15 minutes instead of 20
• Air crisp for 8 minutes instead of 10-15
• Always check for doneness before serving

Can I skip the pressure cooking step?

You can, but you’ll miss out on the even cooking and time-saving benefits. The filling may not cook through evenly if you only use the air crisp function, and it will take much longer.

What if I don’t have a Ninja Foodi trivet?

Any oven-safe rack that fits inside your Ninja Foodi will work as long as it:

• Elevates the pot pie above the water
• Is stable enough to support the weight
• Won’t scratch the inner pot

How do I clean my Ninja Foodi after cooking a pot pie?

Cleaning is a breeze:

1. Let the pot cool completely
2. Remove the inner pot and trivet (these are usually dishwasher safe)
3. Wipe down the main unit with a damp cloth
4. For stubborn spots, use a non-abrasive cleaner

Can I use the “bake” function instead of air crisp?

You can, but the air crisp function provides a crispier crust. The “bake” function tends to produce a softer crust, which some people might prefer.

The Perfect Sides for Your Pot Pie

While your pot pie is resting, why not prepare some quick sides to complete your meal? These are my go-to options:

• Simple green salad with vinaigrette
• Steamed green beans or broccoli
• Cranberry sauce (sounds weird, tastes amazing!)
• Mashed potatoes (if you’re really hungry)

Final Thoughts

Cooking frozen chicken pot pie in your Ninja Foodi is truly a game-changer. What used to take over an hour in a conventional oven now takes about half the time and produces even better results. The combination of pressure cooking and air crisping gives you that perfect balance of thoroughly cooked filling and a golden, flaky crust.

I’ve been using my Ninja Foodi for pot pies for years now, and I haven’t looked back. It’s perfect for those busy weeknights when you want something comforting and delicious without a lot of effort.

Give this method a try, and I promise you’ll be amazed at how easy and delicious it is. Your family will think you spent hours in the kitchen, but we’ll keep the Ninja Foodi shortcut our little secret!

Do you have any other Ninja Foodi hacks you love? Share them in the comments below—I’m always looking for new ways to use this amazing kitchen tool!

Happy cooking!