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