KFC Chicken Pot Pie

Crispy crust, creamy sauce, chicken & veggie-loaded filling -- you'll never want to eat the fast-food version again with this KFC chicken pot pie recipe!

Course Chicken Dinner, Main Course

Cuisine American

Keyword How Do I Make KFC Chicken Pot Pie, How To Make KFC Chicken Pot Pie, KFC Chicken Pot Pie, KFC Chicken Pot Pie Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 822kcal

Author Kathleen

Ingredients

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

Instructions

Preheat oven to 400ºF (204ºC).
Remove the meat from the bones of the rotisserie chicken and cut into bite-size pieces.
In a small pan cover potatoes (4) and carrots (2) with water and boil until almost tender. Drain.
Take pie crusts (4 crusts) out of the refrigerator to allow it to come to room temperature.
Mix chicken, potatoes, carrots, peas (1 cup), and onion (2 tablespoons) in a mixing bowl; set aside.
In a large pot, add soup (2-3 cans), milk (1 3/4 cup), salt (1/2 teaspoon), black pepper (1/4 teaspoon), and sugar (1/2 teaspoon). Mix well and simmer. Add chicken and vegetables to the sauce and simmer until warm, stirring often.
Scoop mixture into individual pie pans (6), careful not to overfill.
Roll out individual pie crusts until large enough to cut 2-6 1/2 inch pie crusts. Continue until you have 6 pie crusts.
Moisten the edges of the pastry and cover each tin pressing the edges to the rim. With a knife gently cut a slit into the pie dough, so steam will escape. Brush tops with heavy cream (2 tablespoons).
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).

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!

Nutrition