KFC's Pot Pie features tender, seasoned chicken and mixed vegetables enveloped in a flaky, golden-brown crust, delivering a comforting blend of savory flavors and hearty textures.
Equipments
- Oven
- Mixing bowls
- Saucepan
- Rolling pin
- Baking dish (individual pie pans or ramekins)
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Pastry brush
Ingredients
- 2 cups cooked, diced chicken (preferably rotisserie or roasted)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup diced potatoes
- 1/3 cup diced onion
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2/3 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 pre-made refrigerated pie crust (or puff pastry sheet)
- 1 egg (for egg wash)
Using rotisserie or roasted chicken enhances the flavor and tenderness of your pot pie, closely mimicking KFC's signature taste. Frozen peas, carrots, and corn provide convenience while maintaining a balanced vegetable mix that complements the savory chicken. Opt for whole milk combined with chicken broth to create a rich, creamy filling with the right consistency. Pre-made refrigerated pie crust or puff pastry saves time and ensures a flaky, golden-brown crust that seals in the hearty textures. The KFC copycat pot pie captures the comforting blend of seasoned chicken and mixed vegetables wrapped in a flaky crust, making it a satisfying homemade alternative.
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan, melt butter over medium heat.
- Add diced onion and potatoes; sauté until softened.
- Stir in flour; cook 1-2 minutes, whisking constantly.
- Slowly add chicken broth and milk; whisk until smooth.
- Simmer until slightly thickened.
- Add salt, pepper, thyme, and parsley; mix well.
- Stir in cooked chicken, peas, carrots, and corn; combine thoroughly.
- Spoon filling into individual baking dishes or ramekins.
- Roll out pie crust and cut to fit over each dish.
- Place crust over filling; trim and seal edges.
- Cut small slits in crust for steam.
- Beat egg; brush crust with egg wash.
- Bake for 25–30 minutes or until golden brown.
- Cool slightly before serving.
Substitution
KFC's Pot Pie copycat offers a rich combination of tender, seasoned chicken and mixed vegetables enclosed in a flaky, golden crust that mimics the original comforting flavors. If you don't have frozen mixed vegetables, fresh peas, carrots, and corn can be substituted, adjusting cooking times as needed to maintain texture. Should whole milk be unavailable, use half-and-half or heavy cream diluted with water for similar creaminess in the filling. When using pre-made crusts, ensure they are fully thawed before rolling to prevent tearing, and keep your working surface lightly floured for easier handling. For your egg wash, a mixture of egg and a splash of water ensures an even golden finish on your crust.
Tips
Ensure your diced chicken is fully cooked and well-drained to prevent a soggy filling. When adding flour to butter, whisk continuously to avoid lumps and achieve a smooth roux base. Use pre-cut slits in the pie crust to allow steam to escape, preventing bubbling and soggy crust. Let your pot pie cool briefly to let the filling set, making it easier to serve without losing its shape.
Nutritions
Your KFC-inspired Pot Pie provides a balanced combination of protein from tender, cooked chicken and essential vitamins from mixed vegetables like peas, carrots, and corn. The flaky crust, made with all-purpose flour and butter, adds carbohydrates and fats that contribute to satiety and flavor. Potatoes supply complex carbohydrates and dietary fiber, while the use of whole milk and chicken broth enhances the meal's richness with calcium and minerals. This savory dish offers a hearty, nutrient-dense option that can fuel your body while delivering comfort food satisfaction.
Storage
Store your KFC-style chicken pot pie in an airtight container or wrap it tightly with aluminum foil to maintain freshness. Refrigerate immediately after cooking and consume within 3 to 4 days to ensure optimal taste and safety. Reheat in a preheated oven at 350degF (175degC) until heated through to preserve the flaky crust texture.
Variation or Alternatives
You can substitute the pre-made refrigerated pie crust with a homemade biscuit dough or puff pastry for a flakier texture. Incorporate mushrooms or diced celery into the vegetable mix for added flavor and crunch. For a creamier filling, replace whole milk with heavy cream or half-and-half. Use fresh herbs like rosemary or sage instead of dried thyme and parsley to enhance the savory aroma.
Allergies
KFC's Pot Pie contains common allergens such as dairy from whole milk and butter, as well as wheat gluten found in the all-purpose flour and pie crust. The presence of eggs in the egg wash may also trigger allergies for sensitive individuals. Be sure to check ingredient labels closely if you or someone you are serving has food allergies.
Why this recipe?
KFC's Pot Pie menu is loved for its rich, creamy filling made with tender chicken, vegetables, and savory herbs, all encased in a flaky, buttery crust. This comfort food offers a satisfying balance of textures and flavors that appeal to a wide range of tastes. You can easily recreate this beloved dish at home using fresh ingredients and authentic seasoning, ensuring a cost-effective and customizable meal. Trying a copycat recipe gives you the chance to enjoy the classic taste while adjusting it to your personal preferences and dietary needs.