Copycat KFC Chicken Pot Pie
This KFC chicken pot pie copycat recipe has a golden flaky pie crust topping, creamy seasoned filling, and tons of veggies, including potatoes, and it's great for using leftover chicken. One bite, and you'll know why they say it's finger-lickin' good!
Servings 4 servings
Equipment
- Four 6" Pie Plates
Ingredients
- 17.3 ounce puff pastry thawed
- 3 tablespoons salted butter
- 3 tablespoons all purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
- 1 teaspoon poultry seasoning
- 1 teaspoon granulated white sugar
- 2 cups cooked cubed chicken
- 1 bag frozen peas & carrots
- 1 large large potato cubed and boiled
- 1 large egg
- 1 teaspoon water
Instructions
- Preheat the oven to 350°F.
- Lay out a lipped baking sheet and line it with parchment paper or a silicone mat. Set it aside.
- Unroll the thawed puff pastry and lightly roll out.17.3 ounce puff pastry
- Flip a 6" pie plate onto the puff pastry and cut around, slightly bigger, to make the crusts. Repeat 3 more times making 4 crusts total. Place in the crusts onto the prepared baking sheet and place it in the fridge while the rest is prepped.
- In a large skillet melt the butter over medium heat.3 tablespoons salted butter
- Once melted, whisk in the flour and continue whisking until it starts to bubble.3 tablespoons all purpose flour
- Slowly pour in the milk while whisking.1 cup milk
- Slowly pour in the heavy cream and continue whisking until the mixture combes back to a bubble.1 cup heavy cream
- Whisk in the salt, pepper, onion powder, garlic powder, celery seed, poultry seasoning, and sugar.1 teaspoon black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon celery seed, 1 teaspoon poultry seasoning, 1 teaspoon granulated white sugar, 1 teaspoon salt
- Remove the pan from the heat and add in the cooked chicken, carrots, peas and boiled potatoes. Gently stir to combine.2 cups cooked cubed chicken, 1 bag frozen peas & carrots, 1 large large potato
- Divide the mixture evenly between four 6" pie plates.
- Place one of the prepared puff pastry circles onto each pie, gently tucking the edges into the pie plate.
- Place the pies onto the prepared baking sheet to catch any drips.
- In a small bowl, whisk together the egg and water.1 large egg, 1 teaspoon water
- Brush the egg wash over the top of the pot pies.
- Bake for 25-30 minutes or until the tops are golden brown and the filling is bubbly.
Video
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- Wash, peel, cube, and boil the potato in salted water until fork tender.
- You can use any cooked chicken you have, rotisserie chicken is perfect for this recipe.
- You can switch out the veggies to any ones you prefer (a bag of mixed frozen vegetables would work well).
- You can use a butter wash instead of the egg wash if you like.
- Canned carrots can be used in place of frozen.
- Canned potatoes can be used in place of fresh.
Nutrition
Serving: 1g | Calories: 1263kcal | Carbohydrates: 86g | Protein: 41g | Fat: 85g | Saturated Fat: 34g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 0.3g | Cholesterol: 210mg | Sodium: 1092mg | Potassium: 926mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1459IU | Vitamin C: 6mg | Calcium: 247mg | Iron: 6mg
