Recipe Background
How does fast food make such compelling and comforting food? The answer, it turns out, can be found right in your own kitchen anytime you want. Copycat KFC ® Pot Pie is just one example, though you'd be hard-pressed to find a better homecooked comfort food. The crust is a buttery, crispy puff pastry baked golden-brown, with a bubbling mixture of chicken, potatoes, and carrots for that classic, savory pot-pie-feeling. The sauce is creamy and meaty, ready to wrap a warm blanket of flavor around your tastebuds. Better just skip the drive-thru and whip up a Copycat KFC Pot Pie or two (or six) instead!
How does fast food make such compelling and comforting food? The answer, it turns out, can be found right in your own kitchen anytime you want. Copycat KFC ® Pot Pie is just one example, though you'd be hard-pressed to find a better homecooked comfort food. The crust is a buttery, crispy puff pastry baked golden-brown, with a bubbling mixture of chicken, potatoes, and carrots for that classic, savory pot-pie-feeling. The sauce is creamy and meaty, ready to wrap a warm blanket of flavor around your tastebuds. Better just skip the drive-thru and whip up a Copycat KFC Pot Pie or two (or six) instead!
Ingredients
- 4-5 potatoes peeled and cut into 1/2-inch cubes
- 4-5 carrots peeled and sliced into 1/4-inch slices
- 2 cups frozen peas
- 2 (10.5-ounce) cans cream of chicken soup
- 15 ounces milk
- 1 teaspoon sugar
- 1 rotisserie chicken or fried whole chicken cut into bite-size pieces
- salt to taste
- pepper to taste
- 2 sheets puff pastry dough thawed to room temperature
Directions
- Preheat the oven to 400 degrees F.
- To a boiling pot of water, add the potatoes and carrots and cook until they are almost tender, about 9 minutes.
- Drain the liquid from the vegetable mixture.
- Add the peas to the hot vegetables and set the mixture aside.
- In a large pot over medium-low heat, add the cream of chicken soup, the milk, and the sugar and mix well.
- Bring the soup mixture to a simmer.
- Add the chicken and the vegetable mixture to the soup mixture and simmer, stirring frequently, until it is warm.
- Season the filling mixture with the salt and the pepper.
- Spoon the filling mixture into six 5-6-inch foil pot pie tins, being careful not to overfill.
- Cut the puff pastry into 6-inch circles and roll each circle out slightly to make sure the crust will overlap the rims of the pie tins.
- Moisten the edges of the pastry circles.
- Cover each of the pie tins with the pastry circles, pressing the edges of the crust to the rim.
- Bake the pies until the puff pastry is puffed and golden-brown, about 18 minutes.
- Serve hot.
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