Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » Best Ever KFC Chicken Pot Pie
by Stephanie Manley, Last Updated 27 Comments
Jump to Recipe Print Recipe
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.
Ingredients
Here’s what you need to make KFC pot pie:
- All-purposeflour
- Butter
- Egg yolk
- Water
- Pot Pie Filling
- Carrots
- Potato
- Cream of chicken soup
- Milk
- Frozen peas
- Cooked chicken breast
- Salt
- 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. Alarge 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.
- Adispute 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
Be sure to check out more of my savory pie recipes and the best fast food copycat recipes.
KFC Chicken Pot Pie
Make your own homemade KFC Chicken Pot Pie with this easy copycat recipe.
4.95 from 20 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie, KFC Chicken Pot Pie
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 6
Calories: 603kcal
Author: Stephanie Manley
Ingredients
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
Instructions
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.
Notes
You can substitute a refrigerated pie crust instead of making one.
Nutrition
Calories: 603kcal | Carbohydrates: 52g | Protein: 25g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 133mg | Sodium: 2027mg | Potassium: 471mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4530IU | Vitamin C: 6.2mg | Calcium: 190mg | Iron: 4.3mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
REVEALED: Copycat Secrets for 2023
free email bonus
Yes, you CAN make it at home!I'll show you how.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Previous Post: « Oven Roasted Pork Shoulder
Next Post: Air Fryer Garlic Buffalo Chicken Wings »
Reader Interactions
Comments
Jacob
I used to work at KFC and they would used the previous days unsold chicken (deboned) for the next days potpies. If you want it to be a bit closed to the original.
Reply
Elisa L Hawver
I do not have pie plates and will be making this in a pan. Is a 13×9 pan OK, and how would the temperature and cooking time be adjusted? Looking forward to making this very soon!Reply
Stephanie Manley
I wouldn’t adjust the temperature, but the cooking time may take a little longer. Since most things are fully cooked, I would cook it until the pie crust has fully cooked.
Reply
Carol Sargent
I made this recipe and I will make it again and again and again! It was delicious, are used store-bought crust but the filling was great. Thank you so much for sharing this recipe.Reply
Tricia
Can’t wait to try this. Could you make one pie out of this using 9″ pie plate? How would puffed pastry work for the crust?
Reply
Rose
Can you freeze pot pies to use at a later date
Reply
Stephanie
You could if you wanted.
Reply
Rachel Park
This was easy to make with simple ingredients. My husband loves the KFC pot pie, and he enjoyed this recipe just as much.Reply
Dawn Miller
great recipeReply
9 ouncesof flour by weight equals how many many cups?
Reply
Stephanie
It is about 2 cups of flour.
Reply
Amy
Would really like to make this I dont have a scale any idea what it be measured by cups
Reply
Movie Lover
mu family loved it! I have made these twice this week!Reply
Cyndee
You are totally awesome Stephanie.
Reply
Ava
What size pie plate do you use? and how many does it make?
Reply
Stephanie
4 inch pie plates, you will need six of them.
Reply
BellaM
My Grandkids loved this!Reply
Pk Inman
This looks delish, but recipe instructions say add potatoes and is shown in picture, but no potatoes in recipe ingredients.
Reply
Stephanie
I see it as the last ingredient. it is 1/2 cup chopped potatoes.
Reply
sixbunnies
Please do convert the pastry recipe to US measurements. You said above you did it, but I don’t see it
Reply
Stephanie
I did so in the comments, here it is for you.
Flour 9 ounces
pinch of salt (1/8 teaspoon)
4 1/2 ounces butter
1.8 ounces of waterI do not have this by volume.
Reply
Ross
I prefer metric measurements. I never went to culinary school, but I believe that measurements are best done by weight in grams, when practical and volume be measured in liters rather than in ounces.
My Pyrex and Anchor-Hocking measuring cups and my kitchen scale show both imperial and metric measurements. Metric weight and volume are the easiest to calculate for up or down sizing; multiplying or dividing fractions are a pain.
It is difficult for many people raised to measure by volume to measure by weight. An ounce is not an ounce; a volume ounce of lead and a volume ounce of feathers are two different things. If you see an ingredient in liters you know it is a volume measurement and grams are a weight measurement.
My only niggle with this recipe is that I prefer small amounts of spice, leavening, salt, etcetera be measured in teaspoons or at most in tablespoons.
Reply
Ava
What size pie plate do you use?….and how many pies does it make?
Reply
Stephanie
This makes 6 for inch pot pies.
Reply
Jeannine Meador
Looks so delicious and I can figure out the filling but my food scales do not show grams…wish this recipe could include ounces for us Yankees. Thanks for posting the recipe.Flour 9 ounces
pinch of salt (1/8 teaspoon)
4 1/2 ounces butter
1.8 ounces of waterReply
Stephanie
So I am a Yankee, my food scale has both ounces and grams. When I went to culinary school we would do food in metric. I am sorry this doesn’t work for everyone. I am happy to convert it for you, and here it is.
Reply
BOB
This is a favorite of mine.Reply
