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KFC Chicken Pot Pie Copycat Recipe

Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Main
Servings 6

Ingredients
  

  • 6 5-6 " Foil Pot Pie Tins
  • 1 Rotisserie Chicken or Fried Chicken
  • 2 sheets Puff Pastry Dough
  • 4-5 Potatoes
  • 4-5 Carrots
  • 2 cups Frozen Peas
  • 2 cans Cream of Chicken Soup
  • 15 oz Milk
  • 1 tsp Sugar
  • Salt and Pepper to taste

Instructions
 

  • Pick the meat from the bones and cut into bite size pieces.
  • Peel and cut the potatoes into 1/2" cubes
  • Peel and slice the carrots into 1/4" slices.
  • Remove the pastry from the box and thaw to room temperature.
  • Boil the potatoes and carrots in water until almost tender.
  • Drain the liquid, add the frozen peas then stir to combine. Set aside.
  • In a large pot, add soup, milk, and sugar. Mix well and simmer.
  • Preheat oven to 400 degrees Fahrenheit.
  • Add the chicken and vegetables to the sauce and simmer until warm, stirring frequently.
  • Spoon mixture into each pie tin, Do not over fill.
  • Cut the pastry into 6" circles and then roll slightly to make sure crust will overlap rim.
  • Moisten the edges of the pastry and cover each tin pressing edges to the rim.
  • Bake for 18 minutes or until crust is just browned.
  • Serve warm.