You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

KFC Chicken Pot Pie by


6 (5-6 inch) Foil Pot Pie tins
1 Rotisserie chicken or fried chicken
2 sheets Puff pastry dough
4-5 potatoes
4-5 carrots
2 cups frozen peas
2 cans cream of chicken soup
2 cups milk
1 teaspoon sugar
salt and pepper to taste


Pick meat from bones and cut into bite size pieces. Peel and cut potatoes into 1/2 inch cubes. Peel and slice carrots into 1/4 inch slices. Remove pastry from box and thaw at room temperature. Boil potatoes and carrots in water until almost tender. Drain liquid, add frozen peas and set aside. In a large pot, add soup, milk and sugar. Mix well and simmer. Preheat oven to 400*F. Add chicken and vegetables to the sauce and simmer until warm, stirring frequently. Cut pastry to fit bottom and sides of tins. Spoon mixture into each pie tin, Do not over fill. Cut pastry into 6 inch circles and roll slightly to make sure crust overlap rim. Moisten edges of pastry and cover each tin pressing edges to rim. Bake at 400*F for 18 minutes.

Back to Top