Chicken Pot Pie

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. 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 5-8 minutes, or until the crust is browned, watching closely to avoid burning.

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