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
Cost: $18.63 Recipe, $3.11 per Serving
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
- Remove the chicken from the bones and cut it into bite-size pieces.
- Peel the potatoes and cut them into ½-inch cubes.
- Peel the carrots and cut them into ¼-inch slices or small pieces.
- Thaw the puff pastry at room temperature.
- Boil the potatoes and carrots until almost tender. Drain, stir in the frozen peas, and set aside.
- Combine the cream of chicken soup, milk, and sugar in a large pot. Season with salt and pepper to taste. Stir well and bring to a simmer.
- Preheat the oven to 400°F.
- Add the chicken and vegetables to the sauce. Simmer until heated through, stirring frequently.
- Divide the filling evenly among six 6-inch foil pot pie tins. Do not overfill.
- Cut the puff pastry into six 6-inch circles. Roll each circle slightly so it overlaps the edge of the tin.
- Moisten the edges of the pastry. Place one circle over each pie and press the edges onto the rims to seal.
- Bake for 18 minutes, until the crust is golden brown.
- To freeze, assemble the pies but do not bake them. Wrap each pie tightly in plastic wrap and freeze.
- Thaw frozen pies overnight in the refrigerator, then bake as directed.
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
