This recipe for easy Air Fryer chicken, mushroom, and spinach tortilla pies is my latest obsession. Flour tortillas replace puff pastry, making these hand pies crispy yet lighter. This recent discovery is a game-changer for me. Packed with a delicious chicken, mushroom, and spinach filling, they’re a total crowd-pleaser. Plus, they come together in no time.
I have used leftover rotisserie chicken to make these pies because the meat is juicy and succulent. You can use any chicken you like but shred it so it gets properly mixed in with the sauce.
The tortilla pie concept can be a template for several other delicious pie fillings and I can’t wait to make more. I was inspired after seeing a recipe for spinach and ricotta tortilla pies in Donna Hay’s new cookbook ‘Too Easy’ which is brilliant.
Parmesan cheese acts as a seasoning here and doesn’t make them particularly cheesy. I feel like they are rich enough without extra cheese. If you wanted more of a cheesy addition, I think mozzarella could work well.
What You Will Need to Make These Tortilla Chicken and Mushroom Pies
Here’s what you’ll need for this quick and tasty recipe:
- Butter – for sautéing the veggies
- Onion – finely diced for extra flavour
- Mushrooms – Portabellini or button mushrooms work well
- Baby spinach – adds freshness
- Cooked chicken – shredded for easy mixing
- Sour cream – creates a creamy filling with a hint of acidity
- Parmesan cheese – used here as a seasoning
- Flour tortillas – white or wholewheat, 20cm each
- Egg – for sealing and brushing
- Salt and pepper – to season the filling
How to Make These Air Fryer Chicken and Mushroom Tortilla Pies
Making these tortilla pies is super easy. Here’s a step-by-step guide:
- Prepare the filling:
- Heat a non-stick pan over medium heat and melt the butter.
- Add the onion and sauté for about 5 minutes until soft.
- Stir in the mushrooms and cook until slightly browned.
- Add the spinach and cook until wilted. Season with salt and pepper.
- Mix in the sour cream and let it cook for a minute.
- Stir in the shredded chicken and grated Parmesan. Cook for 30 seconds, then remove from heat.
2. Assemble the pies:
- Whisk the egg in a small bowl.
- Brush about 1.5cm of egg wash around the edges of each tortilla.
- Divide the filling into four portions and place in the centre of each tortilla.
- Fold the tortillas over and press the edges to seal.
- Brush the tops with egg wash.
3. Bake in the Air Fryer:
- Preheat the Air Fryer to 180°C for 19 minutes.
- Place the pies in the basket and cook for 12 minutes until golden.
- Flip the pies, brush the other side with egg wash, and cook for another 7 minutes.
- Remove and let them cool slightly before serving.
FAQs for This Recipe
Can I use a different type of cheese?
Yes. Pecorino Romano or a sharp-aged Cheddar can work if you don’t have Parmesan.
Can I make these without an Air Fryer?
Bake them in a preheated oven at 190°C for about 20-25 minutes, flipping halfway through.
What’s the best way to shred chicken?
Use two forks to pull it apart or a stand mixer with a paddle attachment for a quicker method.
Substitutions & Variations
- Protein swap: Use shredded turkey instead of chicken.
- Dairy-free option: Replace butter with olive oil and use dairy-free sour cream.
- Spice it up: Add a pinch of chilli flakes or smoked paprika for extra flavour.
- Make it vegetarian: Skip the chicken and add extra mushrooms or black beans.
- Add bacon – crispy bacon would add more flavour
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap each pie individually and freeze for up to 3 months. Reheat in the Air Fryer at 180°C for about 8 minutes.
- Reheating: Warm in the Air Fryer at 160°C for a few minutes until heated through.
These crispy, creamy Air Fryer tortilla pies are perfect for a quick meal or snack. Give them a try, and let me know how you like them.
A few recipes you might like:
My best chicken pie with bacon, leeks and mushrooms
Creamy one-pan orzo with chicken, mushrooms & spinach
Easy Air Fryer chicken fajitas
This recipe makes 4 medium-hand pies or 2 large pies.
- 30 grams butter
- ¾ cup finely diced onion
- 200 grams Portobello mushrooms or button mushrooms, sliced
- 80 grams baby spinach roughly chopped
- 180 grams of cooked chicken shredded approx. 1 1/3 cup
- 250 ml sour cream
- 20-30 grams Parmesan cheese finely grated
- 4 x 20cm white or wholewheat flour tortillas
- 1 large free-range egg for brushing
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Once bubbling, add the chopped onion and sauté for about 5 minutes until soft.
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Add the mushrooms and cook for a few minutes until starting to brown around the edges.
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Add the spinach and sauté until wilted, then season with salt and pepper.
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Add the sour cream and cook for a minute.
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Add the shredded chicken and stir to combine.
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Add the Grated Parmesan cheese and cook for 30 seconds or so. Taste and adjust seasoning. Remove from the heat and allow to cool a little.
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To make the pies, whisk an egg until loose. Brush about 1.5cm of egg wash on each tortilla around the edge.
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Divide the filling into 4 and spread onto the middle of each tortilla. Fold the tortilla over and press the edges to seal.
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Brush the tops of each pie with the egg wash.
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Preheat The Instant Vortex Versazone to 180C for 19 minutes. Once heated, place the pies into the basket. Bake for 12 minutes until golden brown.
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Open the Air Fryer, flip the pies, brush the other side and bake for a further 7 minutes until golden brown.
Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Wrap each pie individually and freeze for up to 3 months. Reheat in the Air Fryer at 180°C for about 8 minutes.
- Reheating: Warm in the Air Fryer at 160°C for a few minutes until heated through.
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