Kfc Pot Pie
Indulge in the ultimate comfort food with this irresistible KFC-inspired Pot Pie recipe, a hearty and creamy dish that’s perfect for satisfying cravings on a cozy night. Packed with tender chunks of cooked chicken, a medley of colorful mixed vegetables, and creamy diced potatoes, this pot pie boasts a rich, velvety filling seasoned with garlic and onion powder for a burst of flavor. Topped with a golden, flaky puff pastry crust brushed with a shiny egg wash, this oven-baked delight strikes the perfect balance between crisp and creamy textures. With just 20 minutes of prep time and easy-to-find ingredients like frozen veggies and store-bought puff pastry, it’s an accessible and comforting dinner option that serves four. Whether baked in individual ramekins for a charming presentation or a family-sized pie dish, this KFC Pot Pie is guaranteed to deliver that signature homestyle flavor.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or cubed)
- 1 cup Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 medium Potato (peeled and diced)
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Puff pastry sheet (thawed)
- 1 large Egg (beaten)
Instructions
Preheat your oven to 400°F (200°C).
Boil the diced potato in a small pot of salted water for about 5 minutes, or until just tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
Gradually whisk in the chicken broth and heavy cream, stirring continuously until the mixture thickens and becomes smooth (about 3-5 minutes).
Stir in the garlic powder, onion powder, salt, and black pepper, adjusting seasoning to taste.
Add the cooked chicken, mixed vegetables, and boiled potato to the skillet. Stir to combine and ensure everything is evenly coated in the creamy sauce. Remove from heat.
Divide the filling evenly among four individual oven-safe ramekins or pour it into a single 9-inch pie dish.
Roll out the puff pastry sheet slightly on a floured surface, then cut it into pieces slightly larger than the ramekin or pie dish openings.
Place the puff pastry pieces over the filling, pressing the edges down to seal. Use a knife to cut small slits in the pastry for ventilation.
Brush the puff pastry with the beaten egg for a golden, glossy finish.
Place the ramekins or pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
