KFC Chicken Pot Pie

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KFC’s chicken pot pie is a fan favorite. You can make this comfort food classic at home with a simple copycat recipe. This homemade version lets you enjoy the same creamy, savory flavors without leaving your kitchen.

The recipe uses common ingredients like chicken, veggies, and cream of chicken soup. You’ll create a flaky crust from scratch and fill it with a rich, hearty mixture. In about an hour, you’ll have a piping hot pot pie that rivals the fast food version.

Exact Ingredients List

Here’s what you’ll need to make a delicious KFC-style chicken pot pie at home. The ingredients are split into two parts: the crust and the filling.

Pot Pie Crust

You’ll need:

• 2 cups (250g) all-purpose flour
• 3/4 teaspoon (5g) salt
• 8 3/4 tablespoons (125g) butter
• 1 egg yolk
• 3 1/3 tablespoons (50ml) water

Mix these ingredients to create a flaky, golden crust for your pot pie. The butter should be cold to ensure the best texture.

Pot Pie Filling

For the filling, gather:

• 2 medium carrots, chopped (about 3/4 cup)
• 3 cans cream of chicken soup
• 3 cups milk
• 1/2 cup frozen peas
• 1/2 pound cooked chicken breast
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup diced potato

These ingredients will make a creamy, savory filling. You can adjust the amounts of vegetables or chicken to your liking. The cream of chicken soup gives the filling its signature KFC-style taste and texture.

Instructions

Making KFC-style chicken pot pie at home is easy. You’ll prepare the crust and filling separately before combining them. Here’s how to do it step-by-step:

Pot Pie Crust

Start by sifting flour and salt together in a bowl. Make a well in the center. Add small pieces of butter around the edge. Pour water and egg yolk into the well. Mix gently with a fork.

Use a pastry cutter to blend the butter into the flour. Keep working until the mixture looks like coarse crumbs. If you have a food processor, you can use that instead to make the dough.

Gather the dough into a ball. Wrap it in plastic and chill for 30 minutes. This helps the gluten relax, making the crust flakier.

Pot Pie Filling

Chop the carrots and potatoes into small pieces. Boil them in a pot of water for 8-10 minutes until just tender. Drain and set aside.

In a large pot, mix cream of chicken soup with milk. Heat it up, stirring often. Add the cooked chicken, carrots, potatoes, and frozen peas. Season with salt and pepper to taste.

Spoon about 1 cup of filling into each pie dish. Roll out your chilled dough and place it over the filling. Cut a few slits in the top to let steam escape. Bake at 400°F for 20-25 minutes until golden brown.

Possible Substitutes List & Recipe Variations

You can easily change up this KFC chicken pot pie recipe to suit your tastes or use what you have on hand. Here are some ideas:

Veggies: Try swapping the carrots and peas for corn, green beans, or diced celery.

Meat: Use leftover turkey, diced ham, or even cooked ground beef instead of chicken.

Soup: Cream of mushroom or celery soup can replace cream of chicken for a different flavor.

Crust options:

• Store-bought pie crust
• Puff pastry
• Biscuit topping

Spice it up: Add a dash of thyme, rosemary, or sage to the filling for extra flavor.

Make it cheesy: Sprinkle some shredded cheddar on top before baking.

Mini pies: Use a muffin tin to make individual servings – perfect for kids!

You can also try a vegetarian version by leaving out the meat and doubling up on veggies. The possibilities are endless, so have fun experimenting with your pot pie!

Tips, Tricks & Storing

Make your KFC chicken pot pie even better with these tips:

Use rotisserie chicken to save time. It’s already cooked and seasoned, perfect for a quick filling.

Try different veggies. Add corn, green beans, or celery for extra flavor and nutrition.

Make a big batch of filling and freeze it. You’ll have pot pies ready in no time on busy nights.

For a crispy crust, brush the top with beaten egg before baking.

Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes.

Freeze unbaked pies for up to 3 months. Wrap them tightly in plastic wrap and foil.

When ready to eat, bake frozen pies at 375°F for about 45 minutes.

For a twist, use puff pastry instead of regular pie crust. It’ll give your pot pie a flaky, golden top.

Don’t overfill your pie. Leave some space at the top to prevent spills in the oven.

Let the pie cool for 5-10 minutes before serving. This helps the filling set and makes it easier to cut.