Kombat Kween's Chicken Pot Pie

Unleash a hearty dose of comfort and bold flavor with Kombat Kween's Chicken Pot Pie! This crowd-pleasing recipe combines tender, seasoned chicken with a medley of diced carrots, celery, onions, and garlic, all enveloped in a creamy broth enriched with fresh thyme and a touch of heavy cream. Encased in a golden, flaky double crust brushed with an irresistible egg wash, this pot pie delivers the perfect balance of comforting textures and rich flavors. Ready in just over an hour, it’s an easy yet impressive dish ideal for family dinners or cozy gatherings. With keywords like "homemade chicken pot pie," "comfort food recipe," and "golden flaky crust," this recipe is a must-try for anyone craving a warm and satisfying meal!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 1 large Yellow onion, diced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 0.33 cup All-purpose flour
• 2 cups Chicken broth
• 0.5 cup Heavy cream
• 1 cup Frozen peas
• 1 teaspoon Fresh thyme leaves
• 2 Pre-made pie crusts
• 1 Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken, shred with a fork, and set aside.

Step 4

In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally.

Step 5

Stir in the minced garlic and cook for 1 additional minute until fragrant.

Step 6

Sprinkle the all-purpose flour over the vegetable mixture and stir well to coat everything. Cook the flour for 1-2 minutes.

Step 7

Gradually whisk in the chicken broth, ensuring no lumps remain. Bring to a gentle simmer, then add the heavy cream and let the mixture thicken for 3-4 minutes, stirring occasionally.

Step 8

Stir in the shredded chicken, frozen peas, remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and fresh thyme leaves. Cook for 2 more minutes, then remove from heat.

Step 9

Place one pre-made pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides.

Step 10

Pour the chicken and vegetable filling into the prepared pie crust, spreading it evenly.

Step 11

Cover with the second pie crust, sealing the edges by pinching them together. Trim any excess dough from the edges and cut a few small slits in the center of the top crust to allow steam to escape.

Step 12

Brush the top crust with the beaten egg to give it a shiny, golden finish.

Step 13

Place the pie dish on a baking sheet to catch any overflow. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky.

Step 14

Remove from the oven and let the pot pie cool for 10 minutes before serving. Enjoy your Kombat Kween's Chicken Pot Pie!

Nutrition Facts

Serving size	(1898.2g)

Amount per serving	% Daily Value*
Calories	2685.4

Total Fat 163.1g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 725.8mg	0%
Sodium 4581.5mg	0%
Total Carbohydrate 152.0g	0%
Dietary Fiber 21.0g	0%
Total Sugars 30.4g
Protein 144.6g	0%

Vitamin D 44.5IU	0%
Calcium 358.2mg	0%
Iron 13.4mg	0%
Potassium 3134.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 21.8%

Carbs: 22.9%