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KFC Chicken Pot Pie Copycat Recipe
Savor the creamy, comforting flavors of KFC's iconic chicken pot pie at home with this easy copycat recipe. Tender chicken, colorful veggies, and a velvety sauce nestled under a flaky, golden crust – it's a delicious, all-in-one meal the whole family will love!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●food processor
- ●knife
📝 Preparation Steps
1
Preheat oven to 400 degrees.
2
Pot Pie Crust
3
Measure out all of your ingredients. Sift together your salt and flour. Make a well in the pasta. Place butter in small knobs all of the way around the dough. Pour water and egg in the well. Swirl the dough together. Start to incorporate the flour.
teaspoon salt (5 grams)3/4salt1 teaspoon
4
Use a bench scraper or a pastry fork to fold in the flour. Cut the butter into the flour. OR, you can combine all of these ingredients into a food processor, and process until a soft dough is made.
5
Pot Pie Filling
6
Make the filling, by first by placing the cut carrots, and the potatoes into a small pot, covering with water. Cook over medium heat for about 8 to ⏱️ 10 minutes or until the vegetables are just tender.
7
In a medium sized pot combine the cans of chicken soup mix, and milk. Heat through, and stir until the soup is heated through. Add cooked chicken, carrots, potatoes, frozen peas. Season with salt and pepper.
milk3 cupsteaspoon salt (5 grams)3/4salt1 teaspoon
8
Fill each pie plate with about 1 cup of filling. Roll out dough, and drape over the pie plate edge. With a knife gently cut a slit into the pie dough, so steam will escape. Bake for about ⏱️ 20 - 25 minutes or until the tops are just turning golden brown.
9
Remove from oven, and allow to cool several minutes before serving.
Nutrition Facts
calories
603 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
2 g
sugar Content
8 g
sodium Content
2027 mg
protein Content
25 g
cholesterol Content
133 mg
carbohydrate Content
52 g
saturated Fat Content
16 g
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