Love the KFC Chicken Pot Pie? You can make this comfort dish at home, and it’s going to be the Best Ever KFC Chicken Pot Pie you will ever eat.
KFC markets its chicken pot pie as a “classic.” The pie is served in individual size and delivers a scrumptious blend of tastes and textures. Thanks to KFC’s skill, the individual ingredients manage to retain their distinct flavors.
The chicken is tender and slightly salty and the carrots and green peas retain their unique sweetness. The chunks of potatoes are cooked just right and the cream sauce does not drown out all of these individual tastes.
Table of Contents
What makes the KFC Chicken Pot Pie so good?
The KFC Chicken Pot Pie is a genuine classic dish. It is made with vegetables we all love. Tender shreds of chicken are combined with diced potatoes, carrots, and peas all smothered in a savory sauce and crowned with a flaky, golden-brown crust. Now you can make this classic pot pie at home.
Here’s what you need to make KFC pot pie:
- All-purpose flour
- Egg yolk
- Pot Pie Filling
- Cream of chicken soup
- Frozen peas
- Cooked chicken breast
- Ground black pepper
How to Make KFC Chicken Pot Pie
- Sift together flour and salt. Make a well in the center of the flour.
- Place butter in small knobs around the flour.
- Pour water and egg in the well. Swirl the dough together and start to incorporate the flour.
- 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.
- Place cut carrots and potatoes into a small pot and cover with water.
- Cook over medium heat for about 10 minutes or until the vegetables are just tender.
- In a medium-sized pot, combine the cans of chicken soup mix and milk.
- Cook and stir until the mixture is heated.
- Add cooked chicken, carrots, potatoes, frozen peas. Season with salt and pepper.
- Fill each pie plate with about 1 cup of filling.
- Roll out the dough and drape over the pie plate. Cut dough at the edge of the pie plate.
- Cut slits into the pie dough to let steam escape.
- Bake at 400 degrees for about 20 minutes or until the tops are just turning golden brown.
What About the Crust?
The crust is the pie’s crowning glory that extends beyond the edge of the small baking tin. It’s 6-1/2-inches of flaky buttery goodness. When you crumble it into the filling, it adds yet another delicious element of flavor and texture.
And, KFC gives you a spork with which to enjoy this savory delight. You can keep your fingers clean – no need for any lickin’!
Can You Reheat a Pot Pie?
Preheat oven to 300 degrees. Cover the edges of the pie with foil to avoid burning the crust. Heat pie for 15 minutes and then rotate and heat for an additional 15 minutes or until heated through. A large pot pie may take a few minutes longer to reheat.
The Hard Life of Colonel Harland Sanders
Everyone knows that KFC is a very successful fast-food chain, but did you know that it’s famous founder, Colonel Sanders, had to overcome many failures before he found fame and fortune. Here’s a short resume.
- He was a seventh-grade school dropout and went to work as a farmhand.
- At sixteen he lied about his age and enlisted in the army – he was honorably discharged after one year.
- He worked for the railway but got fired for fighting (twice).
- He moved back in with his mom, got a job selling life insurance and was fired for insubordination.
- In 1920, he started a ferry boat company. He cashed in this business in order to manufacture lamps. Unfortunately, he discovered that another company was already selling a better version of his lamp.
- At age 40 he began making and selling chicken dishes in a service station.
- A dispute with a competitor ended in a shootout.
- At age 44 he acquired a motel and restaurant which were destroyed in a fire.
- After the war, he had a booming restaurant featuring his secret recipe for fried chicken. However, this restaurant was crippled when a new interstate took away most of his business.
- He never gave up and pursued his dream of spreading KFC franchises all across the country. And today his smiling face, goatee, and string tie are recognized worldwide as symbolic of the best-fried chicken you can get.
To read about the inspiring history of Colonel Sanders in more detail, click here.
More Pot Pie Recipes
- Jason’s Deli Chicken Pot Pie
- Disney Chicken Pot Pie Recipe
- Chicken Pot Pie with Refrigerated Pie Crust
- Potato Pot Pie
Great Chicken Casseroles
- Chicken Casserole with Pasta
- King Ranch Casserole
- Best Ever Chicken Noodle Casserole
- Chicken and Dressing Casserole Recipe
Love KFC? Try these copycat recipes
- KFC Fried Chicken
- KFC Mashed Potatoes
- Honey BBQ Strips
- Potato Wedges
- KFC Biscuits
- Better Than KFC Cole Slaw
KFC Chicken Pot Pie
Pot Pie Crust
- 250 grams all-purpose flour
- 5 grams salt
- 125 grams butter
- 1 egg yolk
- 50 mls water
Pot Pie Filling
- 2 medium sized carrots chopped into small pieces (about ¾ of a 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
- Preheat oven to 400 degrees.
Pot Pie Crust
- 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.
- 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.
Pot Pie Filling
- 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.
- 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.
- 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.
- Remove from oven, and allow to cool several minutes before serving.