KFC Chicken Pot Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
603 kcal
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Course
Main Course
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Cuisine
American
KFC Chicken Pot Pie
Description
The crust of the KFC Chicken Pot Pie is made from all-purpose flour, salt, and butter cut into the flour before adding egg yolk and water to form a soft dough. This dough creates a tender and flaky base and top for the pot pie. The filling starts by cooking diced carrots and potatoes until just tender, then mixing with cooked chicken, peas, and a heated mixture of cream of chicken soup and milk for creaminess.
The filling is seasoned with salt and pepper for balance, then placed into pie plates which are topped with rolled-out dough to seal the pies. Baking the pot pies at 400 degrees creates a golden crust and a warm, cohesive filling.
This recipe suggests a refrigerated pie crust as a convenient substitute. The pot pie serves well as a standalone dish for lunch or dinner providing comforting textures of flaky crust and creamy, savory filling.
Ingredients
Pot Pie Crust
- 2 cups all-purpose flour 250 grams
- 3/4 teaspoon salt 5 grams
- 8 3/4 tablespoons butter 125 grams
- 1 egg yolk
- 3 1/3 tablespoons water 50 mls
Pot Pie Filling
- 2 carrot chopped into small pieces (about ¾ of a cup, medium sized
- 3 cans cream of chicken soup
- 3 cups milk
- 1/2 cup peas frozen
- 1/2 pound chicken breast cooked
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/2 cup potato diced
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
- A refrigerated pie crust may be used instead of preparing dough from scratch for convenience.
- Ensure vegetables are cooked until just tender before mixing into the filling to maintain texture in the final pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 133mg | 44% |
| Sodium | 2027mg | 84% |
| Potassium | 471mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 4530IU | 91% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 190mg | 19% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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