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Copycat KFC Chicken Pot Pie
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KFC Chicken Pot Pie

This Copycat KFC Chicken Pot Pie is full of comforting flavor and a creamy sauce all under a delicious flaky crust.
Course dinner, Main Course
Cuisine American
Keyword chicken, copycat recipe, kfc, pot pie
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 1169kcal

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 cup heavy cream
  • 1 teaspoon granulated sugar
  • 1 teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon garlic salt
  • ¼ teaspoon celery seed or celery salt
  • 2 cups chicken cooked - cubed
  • 1 potato large - chopped and boiled
  • 1 cup peas frozen
  • 1 cup carrots canned
  • 17.3 ounces puff pastry 1 box
  • 1 egg

Instructions

  • Preheat the oven to 350 degrees.
  • Melt the butter in a large skillet over medium heat.
  • Whisk in the flour and continue whisking until it starts to bubble.
  • Slowly whisk in the milk.
  • Add the heavy cream and continue whisking until the mixture starts to bubble again.
  • Stir in the sugar, pepper, poultry seasoning, onion powder, garlic salt, and celery seed.
  • Remove from the heat. Add the cooked chicken, chopped potato, peas, and carrots.
  • Gently toss to combine.
  • Divide this mixture between 4 pie pans. (6-inches each)
  • Unroll the puff pastry, remove the parchment, and lightly roll it out on a flat surface.
  • Cut out circles slightly bigger than the top of your pie pans.
  • Place a puff pastry circle on top of each pot pie.
  • Whisk the egg in a small bowl with a splash of water.
  • Brush the egg wash over the top of the pot pies.
  • Place them on a baking sheet to catch any drips.
  • Bake for 20-30 minutes until the tops are golden brown and the filling is bubbly.

Notes

Tips and Tricks
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can use any cooked chicken you have, rotisserie chicken is perfect for this recipe.
  • Try switching out the veggies to any ones you prefer.
  • Using a butter wash instead of the egg wash gives a nice flavor punch.

Nutrition

Serving: 1serving | Calories: 1169kcal | Carbohydrates: 86g | Protein: 24g | Fat: 83g | Saturated Fat: 33g | Cholesterol: 155mg | Sodium: 780mg | Potassium: 746mg | Fiber: 6g | Sugar: 9g | Vitamin C: 20mg | Calcium: 213mg | Iron: 5mg | Net Carbohydrates: 79g