Chicken Pot Pie With Flaky Crust | CookOS

Chicken Pot Pie

Name: Chicken Pot Pie With Flaky Crust
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 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)

A classic American chicken pot pie featuring a buttery, flaky crust achieved through a unique double broiling method that ensures the crust cooks evenly while the creamy filling stays moist.

🌍American 🏷️Family-friendly 🏷️Chicken 🏷️Pot pie 🏷️Comfort food 🏷️Slow cook Suvie

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Total

1h 25m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

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)optional

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Instructions

1
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.
2
Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour
3
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).
4
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.
5
Using a metal spatula, gently remove crust and flip over on top of the filling so that the uncooked side is faceup.
6
Reinsert pan into your Suvie and broil for 5-8 minutes, or until the crust is browned, watching closely to avoid burning.
7
Remove pan from Suvie, ladle into bowls. Garnish with parsley if using. Serve.

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Tips & Notes

Pro tips

Dice chicken and vegetables uniformly (½-inch) so they cook at the same rate.
Use cornstarch slurry (cornstarch mixed with cold broth) to thicken the filling without flour; stir it in at the end and cook 1–2 minutes until glossy.
Place pie on a baking sheet during both broil steps to catch any drips and ensure even heat from below.
Let the pie rest 5 minutes after broiling before serving so the filling sets slightly and won't run.

Substitutions

Chicken broth → vegetable broth or low-sodium broth (for lighter flavor)
Carrots, celery, onion → pre-made mirepoix or frozen vegetable blend (no prep required)
Fresh parsley/dill → 1 tsp dried herbs (use half the fresh amount) or omit entirely

Storage & make-ahead

Cover cooled pie and refrigerate up to 3 days. Reheat covered at 325°F for 20–25 minutes until warmed through.

Common Questions

What does the double broiling method do?

The double broiling technique cooks the crust from both top and bottom, preventing a soggy bottom while ensuring the top turns golden and flaky without over-browning the filling.

Can I make this pot pie ahead of time?

Yes. Assemble the pie, cover with plastic wrap, and refrigerate up to 24 hours before baking. Bake from cold, adding 5–10 minutes to the cooking time.