Prepare to be transported to a world of pure culinary comfort with this mouthwatering Suvie Chicken Pot Pie that promises to be the most satisfying meal you've ever experienced! Imagine a golden, flaky crust hiding a creamy, savory filling packed with tender chicken and colorful vegetables – this isn't just a recipe, it's a warm hug on a plate that will have your family begging for seconds. Whether you're a busy home cook or a weekend culinary adventurer, this foolproof recipe will become your new go-to comfort food that's guaranteed to impress!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp thyme
- 1 pie crust
- Salt and pepper to taste
Instructions
- Preheat your Suvie or oven to 375°F (190°C). Ensure the cooking rack is in the center position.
- In a large mixing bowl, combine the shredded cooked chicken, mixed vegetables (carrots, peas, and corn), cream of chicken soup, and chicken broth. Mix thoroughly to create a uniform filling.
- Season the mixture with dried thyme, salt, and pepper. Stir well to distribute the seasonings evenly throughout the filling.
- Grease a 9-inch pie dish or baking pan to prevent sticking. Pour the chicken and vegetable mixture into the prepared dish, spreading it evenly.
- Carefully unroll the pie crust and place it over the filling, trimming any excess around the edges. Use a fork or your fingers to crimp the edges, creating a seal between the crust and the dish.
- Cut 3-4 small slits in the top of the pie crust to allow steam to escape during cooking. This helps prevent the crust from becoming soggy.
- Place the pie dish in the Suvie or oven. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let the pot pie rest for 10-15 minutes. This allows the filling to set and makes serving easier.
- Slice into 6 equal portions and serve hot. Optionally, garnish with fresh parsley or additional thyme for extra flavor.
Tips
- Use rotisserie chicken or leftover roasted chicken for an even easier preparation.
- For extra flavor, consider sautéing your vegetables briefly before adding them to the filling.
- Ensure your pie crust is cold when you place it on top of the filling to achieve maximum flakiness.
- If the crust edges start browning too quickly, cover them with aluminum foil to prevent burning.
- For a glossy finish, brush the top crust with an egg wash before baking.
- Let the pot pie rest for at least 10-15 minutes after cooking to allow the filling to set and make cutting easier.
- Feel free to customize the vegetables based on what you have on hand or your family's preferences.
- Store any leftovers in an airtight container in the refrigerator and reheat in the oven to maintain the crust's crispness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 65mg
