Family Friendly: Chicken Pot Pie

We love a classic chicken pot pie not only for its buttery crust but also for its creamy filling punctuated with savory chicken and vegetables. We assemble this pot pie a little differently than most: instead of baking the pie crust and then adding the fillings, we cook the fillings independently and then add the crust on top. Initially, we broil the crust separately before flipping it over on top of the chicken pot pie filling and then broiling it again. This double broiling method ensures that the crust is cooked throughout, yielding a buttery, flaky crust.

Chicken Pot Pie

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours
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  • 1 lb boneless, skinless chicken breast or thighs
  • ¼ cup cornstarch 
  • ½ cup chicken broth
  • 2 carrots, peeled and cut into ½” dice
  • 1 small yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • ½ cup frozen peas
  • 1 sheet of pie crust, store bought or homemade 
  • 2 tbsp minced fresh parsley or dill (optional)


Cut chicken into bite-size pieces and season with salt and pepper. In a large bowl, whisk together the cornstarch and chicken broth. Add the chicken, carrots, onion, celery, and peas to the bowl with chicken broth. Transfer filling to a Suvie pan.

Insert pan into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

While the pot pie filling cooks, prepare the crust.

If using a homemade pie crust, roll out until at most ¼” thick. Cut crust into a 5” x 9” rectangle and place in a clean, dry Suvie pan (the best way to do this is to place an empty Suvie pan on top of the crust and then trace along the bottom edges of the pan with a paring knife). 

After the pot pie filling has finished cooking, remove the pan and stir to incorporate any cornstarch that may have settled on the bottom. Insert pan with pie crust into your Suvie and broil for 10 minutes, or until it looks dry, rotating pan halfway through cooking.

Using a metal spatula, gently remove crust and flip over on top of the filling so that the uncooked side is faceup.

Reinsert pan into your Suvie and broil for 8 minutes more, or until the crust is browned, rotating halfway through cooking. 

Remove pan from Suvie, ladle into bowls. Garnish with parsley if using. Serve.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.


Nutritional Information per serving (4 servings per recipe): Calories 275, Total Fat 6g, Total Carbohydrates 22g, Total Sodium 338mg, Total Protein 38g

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