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Copycat KFC Chicken Pot Pie Recipe
Copycat KFC Chicken Pot Pie Recipe
- Recipe Submitted by Angus on 11/20/2014
Category: Healthy Recipes, Chicken, Main Dish
Ingredients List
- 6 5-6" Foil Pot Pie Tins
- 1 Rotisserie Chicken or Fried Chicken
- 2 sheet Puff Pastry Dough
- 4-5 Potatoes
- 4-5 Carrots
- 2 cup Frozen Peas
- 2 can Cream of Chicken Soup
- 15 oz Milk
- 1 tsp Sugar
- Salt and Pepper (to taste)
Directions
Pick meat from bones and cut into bite size pieces.
Peel and cut potatoes into 1/2" cubes.
Peel and slice carrots into 1/4" slices.
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.
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 18 minutes.
Peel and cut potatoes into 1/2" cubes.
Peel and slice carrots into 1/4" slices.
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.
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 18 minutes.
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