KFC Chicken Pot Pie (Best Copycat Recipe)
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Why brave the outdoors when you can make KFC Chicken Pot Pie at home with this easy copycat recipe?Tender chicken and vegetables in creamy gravy with an unbelievably flaky crust… all ready in under an hour. It’s the perfect cozy meal and an easy solution to that post-holiday cooking frenzy hangover. No “cream of” soups, no fussy crusts… just simple ingredients made into a one-pan filling and baked to golden perfection. Comfort food energy. Fast-food soul. Homemade heart.
Table of Contents
WHY YOU’LL LOVE KFC POT PIE
- That ultra-creamy gravy is the real deal
- Puff pastry = flaky, golden drama on top
- No bottom crust, just like the original
- Perfect for make-ahead meals and freezing
- Feels fancy but eats like pure comfort
KFC Chicken Pot Pie
Listen. This is one of those recipes that makes people stop mid-bite and go, “…wait. This tastes like KFC???” Yes. Yes, it does.
But better. Because the gravy is thicker. The chicken is juicier. And that puff pastry top? Crunchy. Buttery. Dramatic.
I love serving these in little bowls because everyone gets their own pot pie moment. No sharing. No regrets. Just steam, flakes, and happy silence at the table. And honestly? That’s the dream.
There’s also a simple skillet version if you need it, as well as a hearty pot pie soup that can be made in just 30 minutes.
But nothing quite beats a classic chicken pot pie from Kentucky Fried Chicken, especially when you don’t have to leave home to get it!
INGREDIENT NOTES
- Puff Pastry: Thaw but keep it cold-ish. Warm pastry won’t puff as dramatically.
- Chicken: Any cooked chicken works… boneless breasts, thighs, or rotisserie. Even leftover turkey!
- Veggies: Chop the carrots, celery, and potatoes evenly and on the smaller side so they cook through. Russets hold their shape and thicken the filling slightly as it cooks.
- Fresh Herbs: They make the filling taste like a Sunday dinner, not cafeteria food. If you need to use dried herbs, use half the amount (so 1-2 teaspoons total).
- Whole Milk + Heavy Cream: Makes the KFC chicken pot pie filling rich and creamy without being heavy-heavy.
VARIATIONS
Extra Golden: Mix 1 egg with a little water, then brush over the crust before baking.
Veggie Boost: Add corn, green beans, or mushrooms to make it even heartier.
Pie Crust Top: Swap puff pastry for refrigerated pie crust (very classic) and cut vents in the top.
Make It Spicy: Mix some hot sauce, cayenne, or red pepper flakes into the filling.
Herb Swap: Replace the individual herbs with your favorite poultry seasoning blend.
Cheddar Pot Pie: Stir ½ cup shredded cheese into the filling just before adding the crust.
Lighter Version: Reduce the amount of milk and cream in the filling.
SERVING SUGGESTIONS
- Add a crisp green salad, roasted broccoli, or honey glazed carrots.
- Make a fresh batch of biscuits (even cheesy ones!) to mop up every last drop.
- Pair chicken pot pie with KFC mashed potatoes for a cozy carb meal.
- Serve with a tall glass of sweet tea.
CHICKEN POT PIE KENTUCKY FRIED FAQ
The chicken pot pie at KFC doesn’t have a bottom crust, so ours doesn’t either! If you want to add one, use refrigerated pie dough and bake in one large pie pan. Glass is best so you can see if the bottom crust is done.
Absolutely. Cool and store in the fridge or freezer until you’re ready to assemble. No need to warm it first, but you should thaw it if frozen.
Baking pot pie is all about getting a golden-brown crust, since the filling is already cooked. Once the top looks just right, cover with foil and bake for an extra 15 minutes.
Yes! Be sure to use a deep 9-inch pie plate so the filling doesn’t overflow. Increase the baking time by 5-10 minutes.
I’ve made enough pot pies to know the Kentucky fried chicken pot pie isn’t an accident. It’s science. Cozy, delicious science.
We start by cooking the flour directly in butter and vegetables… that’s building a roux. That step coats the starch granules in fat, which is why the gravy thickens smoothly instead of turning gluey.
Then the milk, stock, and cream go in slowly, letting the starches hydrate evenly and trap liquid. That’s your silky, spoon-coating gravy.
The potatoes help too. They release just enough starch as they simmer to reinforce the thickness.
And puff pastry? High heat equals rapid steam, which forces those layers apart and gives you that dramatic, flaky rise. Controlled chaos. Always delicious.
DONNA’S PRO TIPS
- Prep the filling ingredients ahead of time. All’s that left to do is portion and bake!
- Keep puff pastry cold. It puffs and flakes better that way.
- Cut pastry slightly larger than the bowl so it can puff properly.
- Don’t overfill the bowls or the gravy will boil over.
- Let the filling cool slightly before topping if your pastry is getting soft
- Foil is your friend if the crust browns too fast.
- Let KFC chicken pot pie rest before serving. Gravy thickens as it cools.
TOOLS NEEDED
- Large Stockpot: Gives vegetables for the KFC pot pie filling enough room to soften evenly.
- Cutting Board + Sharp Knife: To chop the veggies and meat for the filling. Use the knife (or a pizza cutter) to trim the dough also.
- Oven-Safe Bowls: Check the bottom to make sure they’re oven-safe, or they’ll shatter.
- Wooden Spoon or Spatula: For scraping up all that flavor
- Rimmed Baking Sheet: Makes it easier to slide the pot pies in and out of the oven (and catches any spills!).
- Pastry Brush: For that golden, glossy top.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Creamy, KFC-style chicken pot pie filling
- Puff pastry top only, no bottom crust
- Fresh herbs make a huge flavor difference
- Rotisserie chicken works great
- Make-ahead and freezer friendly
- Individual bowls = best texture
- Let it rest before digging in
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 2025
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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
Please make it so that we have the option to not print the picture. That just takes up too much ink! Thank you.