Copycat KFC Chicken Pot Pie Recipe
Our easy KFC chicken pot pie recipe can use rotisserie, leftover chicken or fresh with frozen vegetables and cream of chicken soup!
Servings: 4
Ingredients
- 1 piece puff pastry 1 sheet thawed
- 3 medium potatoes peeled and cubed into 1/2" pieces
- 1/2 cup frozen vegetables
- 1 cup chicken rotisserie or precooked and diced
- 1 can cream of chicken soup 10.5 oz
- 1 cup milk
Instructions
- Heat saucepan half full of water until boiling and add potatoes, boil until tender. Drain and add into a bowl. Add chicken, vegetables, milk and condensed soup and mix together.
- Lay out your puff pastry sheet and turn a ramekin upside down and cut with a knife 1/2" larger than that (so it fully covers the top).
- Divide the filling mixture into your 4 ramekins and preheat oven to 400F.
- Lay each puff pastry circle on top of each ramekin and gently fold on the edges of the dish so it seals shut.
- Place on a baking sheet and put into preheated oven for 20-22 minutes or until the top cooks and becomes golden brown. Serve immediately (will be hot).
Nutrition
Serving: 2oz | Calories: 641kcal | Carbohydrates: 67g | Protein: 18g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 751mg | Potassium: 940mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1436IU | Vitamin C: 34mg | Calcium: 120mg | Iron: 4mg