My KFC chicken pot pie recipe lets you whip up a fast-food favorite — which means you get a healthier, cheaper meal!
Standard chicken pot pie recipes are packed with veggies and chicken in a creamy sauce. This KFC version uses rotisserie chicken, so don’t worry about cooking poultry like other chicken recipes; and we use a store-bought crust, which is just as easy peasy as chicken pot pie with biscuits or Bisquick chicken pot pie!
Delicious and simple, this KFC chicken pot pie recipe is ready to make your dinner nostalgic!
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
How To Make KFC Chicken Pot Pie Recipe
Crafting this chicken pot pie is fun and easy! Get the whole family in on it.
Start by preheating your oven. Shred your rotisserie chicken, then in a small pan, boil your potatoes and carrots just until tender.
Let your pie crusts come to room temperature while you mix the chicken with the potatoes, carrots, peas, and onions.
In a separate bowl, mix your soup, milk, salt, pepper, and sugar. Simmer until the sugar dissolves. Combine all the filling ingredients and portion into individual pie pans — no need to put a base crust with this meal!
Cut your pie crusts and moisten the edges so they stick to the tin when you press them over the filling. Cut a steam slit and brush the tops with cream.
Bake until the pastry is flaky and golden!
Cooking up my pie means you’re eating good tonight! A couple of little tips can help ensure that it comes out its very best for you to enjoy.
It’s also important not to overfill your pot pies. This KFC chicken pot pie recipe is super tasty and it’s tempting but you’ll want to leave room for them to bubble up while they bake. Venting will also help prevent a gap between the filling and the crust caused by the baking process.
Of course, I have tips for you! Check these out:
- 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 an even 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!
Tools to Make
To make this pie recipe, you’ll need a few tools you might not already have in your kitchen:
- Mixing bowls
- Stovetop pans
- Knife and cutting board
- Individual pie pans, either disposable or reusable
How Long Can You Keep This In The Fridge?
You can keep your KFC chicken pot pies 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?
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 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 KFC chicken pot pie is to go full KFC magic — whip up some creamy, crunchy KFC coleslaw! The texture and pop of vinegar go so well with the flaky, buttery pot pie. Or you can opt for a warmer side dish, and make a bubbling pot of cream of chicken soup!
What variations can we make with chicken pot pie? Oh, TONS!
- Add an extra oomph of flavor by using parmesan crusted chicken instead of rotisserie chicken!
- Don’t have rotisserie chicken? Make some skillet chicken and use that instead — it’s just as good!
- Forego the pastry and use pasta to get chicken spaghetti casserole!
- Got leftovers? Chop last night’s turkey burgers and use that instead of chicken
- Bring even more mm-mmm flavor by using Monterey chicken in the pies!
Want even more scrumptious chicken recipes that the whole family will love? Here are some guaranteed winners!
- Italian Chicken
- Chicken Tater Tot Casserole
- Tamale Casserole
- Dorito Chicken
- Easy Crack Chicken Recipe
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).
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