Chicken Pot Pie with Buttery Pastry Crust

Our creamy chicken pot pie topped with buttery pastry crust is homestyle cooking at its best. Juicy chunks of chicken breast, potatoes, carrots, and peas are enrobed in a velvety cream sauce and topped with a flaky layer of puff pastry. This family favorite is sure to become a regular addition to the weekly meal menu.

Chicken Pot Pie with Buttery Pastry Crust

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: 2-4
  • Difficulty: 50 minutes
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  • 1-2 trays chicken pot pie


1A) For 2-Servings  

Remove plastic from chicken pot pie and place in a Suvie pan. Place the pan in the Bottom Zone of Suvie.

1B) For 4-Servings  

Repeat step 1A with the second chicken pot pie. Place the second pan in the Top Zone of Suvie.

2) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen. 

Suvie Cook Settings

Bottom Zone: Roast at 425°F for 45 minutes 

Top Zone: Roast at 425°F for 45 minutes (for 2 servings, select “None”)

3) When the cook is complete, remove pan(s) from Suvie. Season chicken pot pie to taste with salt and pepper, then divide between plates.

Chicken Pot Pie


Nutritional Information per serving (2-4 servings per recipe): Calories 340, Total Fat 14g, Total Carbohydrates 32g, Total Sodium 1120mg, Total Protein 22g.

CategoriesChicken Dinner Lunch
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