KFC Chicken Pot Pie (Best Copycat Recipe)
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KFC Chicken Pot Pie is our copycat recipe for the restaurant dish. Tender chicken and vegetables in creamy gravy with an unbelievably flaky crust. Now you can skip the drive-thru!! Make your own KFC pot pies for the ultimate comfort food.
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!
Instead of spending money at a fast food chain, give yourself some credit and make this KFC Chicken Pot Pie Copycat Recipe at your home.
What better way to make a satisfying meal at an unbeatable price?!
Making KFC’s chicken pot pie is a great way to use up leftover chicken to make delicious homemade food for the family.
Not only that – but this recipe is literally one of the most popular recipes in the form of a copycat dish out there!
(but I think it’s an even better solution than eating from the menu because you get to make it at home in your own kitchen)
Table of Contents
KFC Chicken Pot Pie
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 pot pie soup that can be made in just 30 minutes! Or try my copycat for KFC mashed potatoes or mac and cheese.
Ingredient Notes
The KFC chicken pot pie does NOT have a bottom crust. If you want a bottom crust on your pie, you could certainly use refrigerated pie crust.
As for the top crust, we taste tested the original pot pie. We felt like using a puff pastry crust would replicate that flaky texture without needing to make homemade pie dough.
This keeps our version of the KFC chicken pot pie recipe easier to make!
Tips and Tricks
- Add your favorite veggies. Fresh, frozen, or even canned vegetables all work well! I like the flavor of fresh ingredients, but use what you have on hand.
- Want to cut the calories? 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.
You can have fun varying the addition of more spices to the creamy sauce and filling so have fun with the flavor of this large pot pie.
I tend to add in more salt and black pepper to add some flavor to the heavy cream. - 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 for the filling as a whole beforehand. Then, all that’s left to do is portion it out and bake!
A little bit of prep work ahead of time makes for a simple dish. New recipes this easy are the best!
Serving Suggestions
This KFC pot pie recipe makes a stand alone meal, but you can’t go wrong with a side salad or some roasted veggies. I also have a copycat version of their famous bowl.
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 Recipe FAQ
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! Pair that with a golden crust and you’ll love the outcome.
Yes, you can use refrigerated crust. Just be sure to cut slits in the top for venting before popping it into the oven!
You bet. If you buy an already cooked chicken from the grocery store, use the leftover meat for this classic pot pie! It will add much better flavor than unseasoned chicken, and just might be the best part of the pie. Having a mixture of white meat and dark meat chicken is an added benefit in terms of chicken, too! You’ll be hooked after the first bite!
It’s literally a meal in itself! If you want to add some extra side dish options, you can have some white rice to add to it, a side of green beans, freshly baked dinner rolls, or any other serving of food that you want.
It’s not a top secret recipe – but it is one that makes for a quick bake loaded with flavor. You can bake and serve this simple copycat recipe from the famous American dinner chain, KFC, just like it is! I think you’ll end up eating multiple servings of the original dish because it’s so yummy!
Definitely! To ensure everything tastes fresh, store the filling by itself. Then, assemble and bake when you’re ready to eat. The filling keeps well 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 assembling the pot pie.
It’s easiest to make these pies in a pie dish to get that beloved chicken pot pie look! Plus, this will give you a flaky crust on top with the creamy filling ready and waiting in the middle.
Making these individual pies is the perfect way to beat any post-holiday hangovers from feeding a crowd. The savory sauce pie filling paired with the tender crust creates the perfect quick pick-up dish for your taste buds. You’ll love never having to order this off the KFC menu again!
Enjoy!
With love, from our simple kitchen to yours.
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KFC Chicken Pot Pie (Best Copycat Recipe)
Ingredients
- 4 tablespoons (½ stick) unsalted butter
- 1 small yellow onion, finely diced (about ½ cup)
- 3 medium carrots, sliced (about 1 cup)
- 3 ribs celery, sliced (about 1 cup)
- 1 large Russet potato, peeled and diced (about 1 ½ cups)
- 1 teaspoon kosher salt
- 4 tablespoons all purpose flour
- ½ teaspoon fresh ground black pepper
- 1 sprig fresh rosemary, finely chopped (about 1 teaspoon)
- 6 sprigs fresh thyme, finely chopped (about 2 teaspoons)
- 1 small bunch fresh parsley, chopped (about 1 tablespoon)
- 1 1/2 cups whole milk
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 2 cups diced cooked chicken
- 1 package puff pastry, thawed
- 1 large egg
- 1 tablespoon water
Instructions
- PREHEAT OVEN AND PREP PUFF PASTRY: Preheat your oven to 400°F. Unfold the puff pastry and let it rest on the counter until slightly softened and easier to cut.
- SWEAT THE VEGETABLES: In a large stockpot, melt 4 tablespoons (½ stick) unsalted butter over medium heat. Add 1 small yellow onion, 3 medium carrots, 3 ribs celery, and 1 large Russet potato. Add half of the salt. Sauté for 3 to 4 minutes, until the onion turns translucent and the vegetables begin to soften. You should smell the sweetness of the vegetables as they warm.
- ADD FLOUR, PEPPER, REMAINING SALT, AND HERBS: Sprinkle in 4 tablespoons all purpose flour, ½ teaspoon fresh ground black pepper, the remaining salt, 1 teaspoon chopped rosemary, 2 teaspoons chopped thyme, and 1 tablespoon chopped parsley. Cook for 2 to 3 minutes, stirring often. The mixture will thicken and smell warm and nutty as the flour toasts.
- ADD LIQUIDS AND CHICKEN: Pour in 1 ½ cups whole milk, 1 ½ cups chicken stock, and ½ cup heavy cream. Stir well, scraping the bottom of the pot. Add ½ cup frozen peas and 2 cups diced cooked chicken. Increase heat until the mixture begins a gentle simmer.
- SIMMER UNTIL THICKENED: Simmer for 5 to 10 minutes, stirring occasionally, until the vegetables are tender and the filling thickens into a creamy gravy. Drag a spoon across the bottom of the pot; the trail should slowly close. Taste and add a pinch more kosher salt if needed.
- CUT PASTRY TOPS: Place an oven safe bowl upside down on the puff pastry to measure. Cut circles about ½ to ¾ inch larger than the bowl so the pastry can drape and puff.
- ASSEMBLE POT PIES: Spoon the hot filling into oven safe bowls. Lay a pastry round over each bowl and gently press around the rim to seal. If the pastry is thick, cut one small steam vent in the top.
- BRUSH WITH EGG WASH: Whisk 1 large egg with 1 tablespoon water. Brush a thin, even layer over each pastry top.
- BAKE: Bake for 15 minutes, until the crust is puffed and a deep golden brown. Loosely cover with foil and continue baking for 15 minutes longer, until the filling bubbles gently around the edges.
- REST AND SERVE: Let the pot pies cool for 5 minutes before serving. The filling will be very hot and will thicken slightly as it rests.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2022, updated and republished December 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I might have missed it in the instructions – is the puff pastry used as a bottom crust as well?
Puff pastry is used on the top crust.
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?
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
This recipe looks amazing. The only issue is the recipe doesn’t indicate when to add the cooked chicken. I know when I’m adding it, but others that don’t cook much night not know.
Sounds wonderful but these instructions are incomplete. Instructions for the bottom crust have been omitted, as well as when to add the chicken. Please update!
Hi Stephanie,
The KFC chicken pot pie recipe does not have a bottom crust – thanks for catching the error! The recipe card has been updated accordingly. The chicken is added in step #4.
TSRI Team member,
Becca
Hi you have two oven temps
Do you start out at 400 degrees and when do you raise it to 450 degrees?
Hi Joan,
Thanks for catching the typo. The correct oven temperature is 400°F.
TSRI Team member,
Becca
What a great copycat recipe! It really tasted just like the original pot pie from KFC, except even better with that home-style taste!
I was dying to try this . Keep in mind cooking causes me extreme anxiety . Let me tell you this was delicious ! I was shocked at how good it was. I did use two pills bury pie crust – came out great in 9 inch backing dish . Used everything listed in recipe minus peas ( not a fan of peas) Definitely keeping this recipe !
Hi Maria,
We are so happy you enjoyed it! It is so easy and delicious! Have a great day!
TSRI Team Member,
Holli
Pies are not quite done, but I can tell they are going to be delicious!
I worked at KFC as a Manager for a short time many moons ago. We would tear up our fried chicken to use in the pot pies. FYI in case anyone really wants it to taste even closer to KFC.
Thank you for the recipe!
Just wondering if you have a calorie on this recipe? I have 2 10 oz store bought ones in the freezer now that are 600+ calories each and if I can cut those calories that would be a game changer. Thank you.
Are you supposed to use both pastry sheets? Do you press them together or put them on individually? That is another thing that was left out of the recipe I’ve never heard of using two crusts for a top crust.
How much cooked chicken? I’m not seeing it in the ingredients list.
Hi Geniece,
The recipe calls for 2 cups diced cooked chicken in the ingredient list. Hope that helps.
TSRI Team Member,
Holli
if I doa bottom crust must I prebake the crust before filling?
I didn’t think it tasted like KFC but with that being said it was delicious I was the super hero of dinner I have been told I must keep this one, maybe since I didn’t use KFC chicken it might have been the difference so much better than store bought pot pies 5 stars plus 1 for my family’s enthusiasm thank you for sharing
This recipe from The Slow Roasted Italian for KFC Chicken Pot Pie is an absolute winner! It’s easy to follow and tastes just like the restaurant version. 5 stars!
Hi Violet!
We’re so glad you enjoy!
TSRI Team Member,
Devlyn
Wow, this recipe is a game-changer! The flavors are spot on, and it’s surprisingly easy to make. Thanks, Donna and Chad, for another fantastic recipe from The Slow Roasted Italian.
Hi Oliver!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn