KFC Chicken Pot Pie

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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!!

titled (shown close up on spoon) kfc pot pie recipe

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!

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!

Ingredient Notes

kfc pot pie recipe ingredients in small bowls

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.
carrots onion celery and butter in large pot

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!

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.

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!

stirring shredded chicken into gravy

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!

brushing egg wash onto pot pie crust

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!

flaky crust on kfc pot pie right out of 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.

Enjoy!

With love, from our simple kitchen to yours. 

forkful of kfc chicken pot pie

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bite of kfc chicken pot pie on fork

KFC Chicken Pot Pie

Donna Elick
KFC Chicken Pot Pie is our copycat recipe for the restaurant dish. Tender chicken and vegetables in creamy gravy. Skip the drive-thru!
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main
Cuisine American
Method Oven
Servings 4

Ingredients
 

  • 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

Instructions
 

  • 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!

Donna’s Notes

  • 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 veggiesYou 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. 
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).

Nutrition

Serving: 1 | Calories: 1180cal | Carbohydrates: 85g | Protein: 36g | Fat: 78g | Saturated Fat: 29g | Cholesterol: 170mg | Sodium: 1462mg | Sugar: 11g | Fiber: 6g | Calcium: 209mg | Iron: 6mg

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.

Tried this recipe?Let us know how it was!
titled pinterest collage for kfc chicken pot pie

Originally published January 2022.

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6 Comments

  1. 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?

  2. 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

  3. 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.

  4. 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!

    1. 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

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