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!!
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!
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!
- 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.
- 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
This KFC pot pie recipe makes a stand alone meal, but you can’t go wrong with a side salad or some roasted veggies.
KFC Pot Pie Recipe FAQ
How do I know when the 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!
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 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.
With love, from our simple kitchen to yours.
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KFC Chicken Pot Pie
- 4 tablespoons salted butter, melted
- 1/2 cup finely diced yellow onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 large Russet potato, peeled and diced
- 4 tablespoons all-purpose flour
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 sprigs fresh thyme, finely chopped
- 1 tablespoon chopped parsley
- 1 sprig rosemary leaves, finely chopped
- 1 1/2 cups whole milk
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup frozen peas
- 2 cups diced cooked chicken
- 1 package puff pastry, thawed
- 1 egg
- 1 tablespoon water
- Preheat the oven to 400°F.
- 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.
- Add the flour, salt, pepper, and minced herbs. Saute 2-3 minutes longer to brown the flour a bit.
- Add the milk, chicken broth, cream, peas and cooked chicken to the mixture. Stir to combine, then increase heat and bring contents to a simmer.
- Simmer 5-10 minutes, until filling thickens and vegetables are cooked through.
- Prepare the puff pastry tops by gently unfolding and rolling out each puff pastry sheet. 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 to 3/4-inch larger than the bowl.
- 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.
- Whisk together egg with 1 tablespoon of water and brush the egg mixture over the tops of the pie crusts using a pastry brush.
- Bake for 15 minutes in a 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 filling is bubbling up under the crust.
- Serve and enjoy!
- The filling is enough to make 4-6 individual pot pies, or 2 large bowls (as shown here). Be sure to use OVEN SAFE bowls before baking them in the oven. You can also use the filling for one 9-inch pie as well. The 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.
- No Bottom Crust – KFC doesn’t have a bottom crust on their chicken pot pie. If you’d like one, you can use refrigerated pie crust, and it can also be substituted for the puff pastry. 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.
- Herbs -Feel free to 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)
- Other veggies –You can also add corn or green beans – fresh or frozen or even canned vegetables are easy to swap in.
- Egg wash – Using an egg wash gives the baked crust a beautiful golden sheen, but it is not necessary.
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.
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