Copycat KFC Chicken Pot Pie
This Copycat KFC Chicken Pot Pie recipe is so easy to make and freezes great. They are tasty mini chicken pot pies!
Servings: 6
Ingredients
- 6 6" Foil Pot Pie Tins
- 1 Rotisserie Chicken or Fried Chicken or shredded chicken breasts
- 2 sheet Puff Pastry Dough
- 4-5 Potatoes
- 4-5 Carrots
- 2 cup Frozen Peas
- 2 cans Cream of Chicken Soup
- 15 oz Milk
- 1 tsp Sugar
- Salt and Pepper to taste
Instructions
- Pick meat from bones and cut into bite size pieces.
- Peel and cut potatoes into ½" cubes
- Peel and slice carrots into ¼" slices or dices.
- Remove pastry from box and thaw at room temperature.
- Boil potatoes and carrots in water until almost tender. Drain liquid, add frozen peas and set aside.
- In a large pot, add soup, milk, and sugar. Mix well and simmer.
- Preheat oven to 400 degrees F.
- Add chicken and vegetables to the sauce and simmer until warm, stirring frequently.
- Spoon mixture into each pie tin, Do not over fill.
- Cut pastry into 6" circles and then roll slightly to make sure crust will overlap rim.
- Moisten edges of pastry and cover each tin pressing edges to the rim.
- Bake at 400 degrees for 18 minutes until the top is brown.
- To Freeze:
- Finish filling the pies. Do not bake. Instead freeze. Wrap tightly with saran wrap.
- To reheat, thaw overnight in the fridge and then bake like normal. Enjoy!
Nutrition
Calories: 753kcal | Carbohydrates: 74g | Protein: 41g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 1635mg | Potassium: 892mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1594IU | Vitamin C: 34mg | Calcium: 141mg | Iron: 5mg
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