KFC Chicken Pot Pie (Best Copycat Recipe) (2024)

• ▢ 4 tablespoons salted butter, melted
• ▢ 1/2 cup finely diced yellow onion
• ▢ 1 cup sliced carrots
• ▢ 1 cup sliced celery
• ▢ 1 large Russet potato, peeled and diced
• ▢ 4 tablespoons all-purpose flour
• ▢ 1 teaspoon sea salt
• ▢ 1/2 teaspoon black pepper
• ▢ 2 sprigs fresh thyme, finely chopped
• ▢ 1 tablespoon chopped parsley
• ▢ 1 sprig rosemary leaves, finely chopped
• ▢ 1 1/2 cups whole milk
• ▢ 1 1/2 cups chicken broth
• ▢ 1/2 cup heavy cream
• ▢ 1/2 cup frozen peas
• ▢ 2 cups diced cooked chicken
• ▢ 1 package puff pastry, thawed
• ▢ 1 egg
• ▢ 1 tablespoon water

• Preheat the oven to 400°F.

• In a large stockpot, melt the butter over medium heat. Add the onions, celery, carrots, and potatoes. Saute until onion is translucent and vegetables begin to soften, about 3-4 minutes.

• Add the flour, salt, pepper, and minced herbs. Saute 2-3 minutes longer to brown the flour a bit.

• Add the milk, chicken broth, cream, peas and cooked chicken to the mixture. Stir to combine, then increase heat and bring contents to a simmer.

• Simmer 5-10 minutes, until filling thickens and vegetables are cooked through.

• Prepare the puff pastry tops by gently unfolding and rolling out each puff pastry sheet. Place oven-safe bowls or ramekins upside down on the crust to measure the size of the top. Cut out a circular pie top about 1/2 to 3/4-inch larger than the bowl.

• Fill bowls/ramekins with chicken pot pie filling. Top with pastry cutout and press the overhang of the crust down around the top of the bowl.

• Whisk together egg with 1 tablespoon of water and brush the egg mixture over the tops of the pie crusts using a pastry brush.

• Bake for 15 minutes in the preheated oven. The crust should be a deep golden brown. When it is browned to your preference, cover with aluminum foil and continue baking for 15 minutes longer, until the filling is bubbling up under the crust.

• Serve and enjoy!

• The filling is enough to make 4-6 individual pot pies, or 2 large bowls (as shown here). Be sure to use OVEN SAFE bowls before baking them in the oven. You can also use the filling for one 9-inch pie as well.The filling is rich and creamy. Decrease amounts of milk/cream to reduce calories/fat, but as written, this really makes a nice “from-scratch” creamy pie filling.
• No Bottom Crust – KFC doesn’t have a bottom crust on their chicken pot pie. If you’d like one, you can use refrigerated pie crust, and it can also be substituted for the puff pastry.If you substitute regular pie crust, you can also use the egg wash. Cut slits for venting in the pie crust before baking. Venting is not needed with the puff pastry.
• Herbs -Feel free to vary the herbs – we used thyme, rosemary, and parsley – sage would be lovely also. If you need to use dried herbs, use about ½ the amount as fresh (1-2 teaspoons dried herbs total)
• Other veggies –You can also add corn or green beans – fresh or frozen or even canned vegetables are easy to swap in.
• Egg wash – Using an egg wash gives the baked crust a beautiful golden sheen, but it is not necessary.

Store, covered, for 2-3 days in the refrigerator or freeze for up to 3 months (pot pie filling can be made in advance and frozen; thaw in the refrigerator overnight then assemble and bake).