Saturday, January 15, 2022

KFC Chicken Pot Pie

KFC Chicken Pot Pie replicates the chain’s creamy recipe with veggies, fresh herbs, and juicy chicken. Skip the drive-thru and make it at home!

This KFC™ pot pie recipe can be extremely versatile, making it a great dish for any occasion. Make up to six individual servings, two large bowls, or one 9-inch pie!

I also have a delectable skillet version, as well as a hearty soup rendition that can be made in just 30 minutes!

I love recipes that copy my favorite meals from restaurants and fast food chains. I don’t have to wait in line, spend a ton of money, or take off my pajamas! Check out all my copycat recipes here.

KFC Chicken Pot Pie cut open in a white bowl

KFC Chicken Pot Pie - Tips and Tricks

  • Add your favorite veggies. Fresh, frozen, or even canned vegetables all turn out delicious!
  • Trying to eat low calorie? You can decrease the amount of milk and cream in the filling to reduce the calories and fat. Just keep in mind that it may not come out as thick and rich.
  • Vary the herbs. Sage would taste lovely in this also. If you don’t have fresh herbs on hand, dried will work fine! Reduce the amount of dried herbs by half, so about 1 to 2 tablespoons total.
  • Achieve a gorgeous color. This step is optional, but it will create that perfect golden-brown sheen on the crust. Mix together 1 egg with some water and brush it over the KFC chicken pot pie before baking.
  • Time saving tip: Prep all your ingredients or the filling as a whole beforehand. All that’s left to do is portion it out and bake!
kfc pot pie recipe ingredients

Serving Suggestions

This KFC pot pie recipe makes a meal by itself, but you can’t go wrong with a side salad or extra roasted veggies.

German potato salad would contrast the savory flavors with some yummy, tangy goodness. Or, go to the opposite side of the taste spectrum with these sweet, buttery mashed sweet potatoes!

kfc pot pie vegetables in dutch oven

Kitchen Tools You Will Need
kfc chicken pot pie adding chicken

FAQ - Common Recipe Questions

How do I know when my KFC chicken pot pie is done baking?

The filling will be cooked before it enters the oven, so it’s all about getting the crust a lovely golden-brown.

After the top is browned, cover it with aluminum foil to allow the bottom to bake. Once you see the filling bubbling up, it’s ready!

kfc pot pie brushed with egg wash

Can I use regular pie crust instead of puff pastry?

Yes, you can use refrigerated crust. Just be sure to cut slits in the top for venting before popping it into the oven!

Am I able to store leftover KFC pot pie?

Definitely! To ensure everything tastes fresh, store the filling by itself. Then, assemble and bake when you’re ready to eat.

The filling will last in the refrigerator for 2 to 3 days when stored in an airtight container.

You can also freeze it for up to 3 months! Be sure to thaw frozen filling in the refrigerator overnight before putting it all together.

kfc pot pie poofed up out of the oven

Enjoy!

With love from our simple kitchen to yours. 

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KFC Chicken Pot Pie



Yield: 4
Author: Donna Elick
KFC Chicken Pot Pie

KFC Chicken Pot Pie

KFC Chicken Pot Pie replicates the chain’s creamy recipe with veggies, fresh herbs, and juicy chicken. Skip the drive-thru and make it at home!
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

  • 4 tablespoons of salted butter, melted
  • 1/2 cup of finely diced yellow onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 Russet potato, peeled and cut into cubes
  • 4 tablespoons all-purpose flour
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of black pepper
  • 2 sprigs fresh thyme, finely chopped
  • 1 tablespoon freshly chopped parsley
  • 1 sprig rosemary, finely chopped
  • 1 1/2 cups of whole milk
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup frozen peas
  • 2 cups of diced, cooked chicken
  • 1 package puff pastry, thawed
  • 1 egg + 1 tablespoon water

Instructions

  1. Preheat the oven to 400°F.
  2. In a large stockpot, melt the butter over medium heat. Add the onions, celery, carrots, and potatoes. Saute until onion is translucent and vegetables begin to soften, about 3-4 minutes.
  3. Add the flour, salt, pepper, and minced herbs. Saute 2-3 minutes longer to brown the flour a bit.
  4. Add the milk, chicken broth, cream, and peas to the mixture and bring to a simmer.
  5. Simmer 5-10 minutes until filling thickens and vegetables are cooked through.
  6. Prepare the puff pastry tops by gently unfolding and rolling out each pastry crust. Place oven-safe bowls or ramekins upside down on the crust to measure the size of the top. Cut out a circular pie top about 1/2-3/4” larger than the bowl.
  7. Fill bowls/ramekins with chicken pot pie filling. Top with pastry cutout and press the overhang of the crust down around the top of the bowl.
  8. Whisk together egg with 1 tablespoon of water and brush the egg mixture over the tops of the pie crusts using a pastry brush.
  9. Bake for 15 minutes in the 450°F oven. Check pie for a deep golden brown. When it is browned to your preference, cover with aluminum foil and continue baking 15 minutes longer until the bottom crust is also cooked and filling is bubbling up under the crust.
  10. Bake for 15 minutes until puff pastry is golden brown and puffed.
  11. Serve and enjoy!
DONNA'S NOTES
  1. The filling is enough to make 4-6 ramekins or 2 large bowls (as shown here). Be sure to use OVEN SAFE bowls before baking them in the oven.
  2. Filling is rich and creamy. Decrease amounts of milk/cream to reduce calories/fat, but as written, this really makes a nice “from-scratch” creamy pie filling.
  3. Vary the herbs - we used thyme, rosemary, and parsley - sage would be lovely also. If you need to use dried herbs, use about ½ the amount as fresh (1-2 teaspoons dried herbs total)
  4. You can also add corn or green beans - fresh or frozen or even canned vegetables are easy to swap in.
  5. Pie can be baked as one 9” pie as well.
  6. Refrigerated pie crust can be substituted for the puff pastry.
  7. The egg wash gives the baked crust a beautiful golden sheen. It’s not necessary. If you substitute regular pie crust, you can also use the egg wash. Cut slits for venting in the pie crust before baking. Venting is not needed with the puff pastry.
  8. Store, covered, for 2-3 days in the refrigerator or freeze for up to 3 months (pot pie filling can be made in advance and frozen; thaw in the refrigerator overnight then assemble and bake).

KFC Chicken Pot Pie closeup

Originally published January 2022

https://amzn.to/2npi3zd

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3 comments:

  1. I might have missed it in the instructions - is the puff pastry used as a bottom crust as well?

    ReplyDelete
  2. I really do not like rosemary and I'm not too fond of sage. Can I substitute dried basil and or oregano for the rosemark and poultry seasoning for the sage? Also, where you refer to covering the top of the crust with foil and continuing to bake you say to fullly cook the "bottom crust". Do you mean the bottom of the top crust?

    ReplyDelete
  3. Hello, I want to try this recipe. It sounds really good. But I do have a question. The recipe says bake the pot pie for 15 mins. and then cover and cook for another 15 mins while the bottom crust finishes cooking. But the recipe doesn't say anything about cutting out a bottom crust or putting it into the dish. I would love a bottom crust But what is it made of and do I bake it all all before filling? Please help. Thank you

    ReplyDelete

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