My KFC chicken pot pie recipe lets you whip up a fast-food favorite — which means you get a healthier, better tasting, comforting meal!
Standard chicken pot pie recipes are packed with veggies and chicken in a creamy sauce. This KFC version uses rotisserie chicken, so it’s quick, easy, and convenient! We also use a store-bought crust, which adds to the convenience and is just as easy peasy as Bisquick chicken pot pie!
Super delicious and simple, this KFC chicken pot pie recipe is ready to make your dinner nostalgic!
What I Love About This KFC Chicken Pot Pie Recipe
This KFC chicken pot pie recipe tastes as you picked it up in the drive-thru — only it’s so much healthier and totally easy to make!
- Moist, juicy chicken and nutritious veggies
- The savory, creamy sauce
- Single-serve portions are just right!
- Flexible recipe ready in about an hour
KFC Chicken Pot Pie Recipe Notes
Filling: It’s also important not to overfill your pot pies. This pie recipe is super tasty and it’s tempting but you’ll want to leave room for them to bubble up while they bake.
Vent: Venting will also help prevent a gap between the filling and the crust caused by the baking process.
Veggies: Try to chop your potatoes and carrots roughly the same size. This helps ensure even cooking and dispersion through your little pies.
Cream: Brushing the tops of any pastry with cream ensures that you get a nice golden crust. There are lots of other options for the tops of your pastries — experiment!
Chicken: Never broken down a rotisserie chicken before? I love YouTube’s handy tutorials, like this one, that helps you get every delicious piece of chicken possible!
How Long Can You Keep This In The Fridge?
You can keep your kfc chicken pot pie recipe fresh and yummy in the fridge for up to 4 days when stored properly — meaning, wrap your pot pies in plastic wrap or foil.
To reheat, pop them in the oven until crispy, or use your toaster oven! It’s best not to use a microwave, though — the foil pie tin will spark!
Can You Freeze This KFC Chicken Pot Pie?
You can freeze your chicken pot pie before or after you bake it. That being said, you definitely get better results when you freeze it first. You’ve got a nutritious homemade meal that can go directly from the freezer to the oven on those crazy busy days.
Freeze your pot pies for up to six months! To thaw, you can let them sit in the fridge overnight, or pop them directly into the preheated oven and bake.
Make Ahead Tips
Since this KFC chicken pot pie recipe is easy and convenient to throw together, there isn’t a ton you can do to prepare ahead. Boiling up the potatoes and carrots is about the extent of it. Once you throw the filling together, you may as well put it in the pie shells.
The best way to go is to put it all together and toss it in the freezer — see the above tips for the best way to get a freezer meal out of this!
The best way to serve this is to go full KFC magic — whip up some creamy, crunchy KFC coleslaw or cheese-slathered baked tomatoes.
More Savory Pie Recipes
- Tamale Pie
- spaghetti pie
- Alton Brown Shepherd’s Pie
- Impossible Cheeseburger Pie
- Impossible Easy Ham and Swiss Pie
KFC Chicken Pot Pie
- 6 5-6 inch foil pie tins
- 1 rotisserie chicken, shredded
- 4 medium potatoes, peeled, and cut into 1/2 inch cubes
- 2 medium carrots, peeled, and cut into 1/4 inch cubes
- 1 cup frozen peas, thawed
- 2 tablespoons frozen onions, thawed
- 2-3 cans cream of chicken soup
- 1 3/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 2 boxes, (4 crusts) ready-made flat pie crust
- 2 tablespoons heavy cream
- Preheat oven to 400 degrees.
- Remove the meat from the bones of the rotisserie chicken and cut into bite-size pieces.
- In a small pan cover potatoes and carrots with water and boil until almost tender. Drain.
- Take pie crusts out of the refrigerator to allow to come to room temperature.
- Mix chicken, potatoes, carrots, peas, and onion in a mixing bowl; set aside.
- In a large pot, add soup, milk, salt, black pepper, and sugar. Mix well and simmer. Add chicken and vegetables to the sauce and simmer until warm, stirring often.
- Scoop mixture into individual pie pans, careful not to overfill.
- Roll out individual pie crust until large enough to cut 2-6 1/2 inch pie crusts. Continue until you have 6 pie crusts.
- Moisten edges of the pastry and cover each tin pressing edges to the rim. With a knife gently cut a slit into the pie dough, so steam will escape. Brush tops with heavy cream.
- Bake on the middle oven rack for about 30-40 minutes or until pastry is cooked through and golden brown (if crusts brown too quickly, loosely cover with foil).
Only made a couple of changes: scaled the recipe down to 2 servings;nix on the peas – can’t stand them – changed to frozen green beans that I diced, and used Healthy Request Cream of Chicken soup because I am allergic to MSG and this soup has none. Love this recipe – and made my own pice crust – top and bottom. Thanks so much for posting
Thanks for the positive feedback, Kathi! I love your version. 🙂
Delish! So convenient
Are there any changes\substitutions I can make to lower the rather high sodium count before making? It sounds delicious.
Hi, Barbara! Thank you for asking! I found this low sodium condensed cream of chicken soup. Hope this helps! <3 Link below: