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
- Pick meat from 1 rotisserie chicken and cut into bite size pieces.
- Peel and cut 4–5 potatoes into ½” cubes.
- Peel and slice 4–5 carrots into ¼” slices or small dices.
- Remove 2 sheets puff pastry dough from the box and thaw at room temperature.
- Boil the potatoes and carrots in water until almost tender. Drain the liquid, add 2 cups frozen peas, and set aside.
- In a large pot, add 2 cans cream of chicken soup, 15 oz milk, and 1 teaspoon sugar. Mix well and simmer.
- Preheat oven to 400 degrees F.
- Add the chicken and vegetables to the sauce and simmer until warm, stirring frequently.
- Spoon the mixture evenly into 6 foil pot pie tins, being careful not to overfill.
- Cut the pastry into 6? circles and roll slightly so the crust will overlap the 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
