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 one of the top zones of your Suvie, input settings, and cook. My Cook > Slow Cook Settings: HIGH, 1 hour, Starch: 0 minutes
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 8 minutes more, or until the crust is browned, rotating halfway through cooking.
Remove pan from Suvie, ladle into bowls. Garnish with parsley if using. Serve.
Nutritional Information per serving (4 servings per recipe): Calories 275, Total Fat 6g, Total Carbohydrates 22g, Total Sodium 338mg, Total Protein 38g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 222 (44%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 180.8mg||56 %|
|Sodium 238.4mg||8 %|
|Potassium 789.4mg||21 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.9g|
|Protein 56.3g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 506
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