Copycat KFC Chicken Pot Pie
There’s nothing quite as comforting as a warm, golden pot pie, and this Copycat KFC Chicken Pot Pie is the ultimate weeknight dinner solution. They’re hearty, flavorful, and perfect for using up leftover chicken. Plus, the puff pastry topping adds a buttery, flaky crust that bakes to perfection in under 20 minutes.
We love making these because they bring back cozy family dinner vibes without hours in the kitchen. This recipe is also a great way to clear out the fridge and freezer, and use those leftover roasted chicken pieces, extra veggies, and a couple of sheets of puff pastry to come together to make something that feels like a treat.
If you’re in the mood for more cozy, bake-in-the-oven comfort food, check out our Smothered Cheesy Sour Cream Chicken, Creamy Chicken and Broccoli Casserole, and Cheesy Hamburger Noodle Casserole.
Table of contents
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy nights, ready in about 40 minutes start to finish.
- Great for Leftovers: Uses leftover chicken and simple pantry staples.
- Crowd Pleaser: Flaky crust, creamy filling, and plenty of veggies make everyone happy.
- Customizable: Swap in your favorite vegetables or soups to make it your own.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe is built on familiar ingredients, tender chunks of leftover chicken, buttery puff pastry, hearty potatoes, sweet carrots, and peas. The cream of mushroom soup and milk create a rich, savory base, while a few simple seasonings give the filling warmth and depth.
Variations
- Change the Soup Base: Swap cream of mushroom for cream of chicken or celery.
- Add More Veggies: Corn, green beans, or mushrooms make great additions.
- Use Turkey Instead: Perfect for post-holiday turkey leftovers.
- Make It Spicy: Add a pinch of cayenne or red pepper flakes for heat.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Prep and boil potatoes and carrots until fork tender.
- Make the creamy filling with soup, milk, seasonings, chicken, veggies, and peas.
- Spoon filling into ramekins. Top with puff pastry rounds and vent the tops.
- Bake in the preheated oven until golden and flaky.
Expert Tips
- Cut puff pastry circles slightly larger than the ramekin so they don’t shrink away from the edges.
- Vent the pastry well as this prevents soggy crust.
- For extra golden tops, brush pastry with a beaten egg before baking.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Assemble the pies, cover, and refrigerate up to 24 hours before baking.
Absolutely. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
Pie crust or biscuit dough both work well for a different texture.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Copycat KFC Chicken Pot Pie
Equipment
- knife and cutting board
- Large saucepan
- Cookie Cutter
- ramekins
Ingredients
- 2 cups cubed leftover chicken
- 2 sheets puff pastry
- 4 potatoes
- 4 carrots
- 16 ounces frozen peas
- 21 ounces cream of mushroom soup or cream of chicken
- 2 cups milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel and cut the potatoes into about ½” cubes. Peel and dice the carrots into half rounds.
- Boil the potatoes and carrots in a large pot of salted water until fork tender. Drain them and set them aside.
- In a large saucepan, combine the mushroom soup, milk, garlic powder, onion powder, salt and pepper. Bring to a simmer. Add in the chicken, potatoes and carrots, and peas and stir. Let it simmer for 2-3 minutes.
- Preheat the oven to 400 degrees.
- Spoon the filling into oven safe ramekins (or disposable 6” foil pie tins).
- Use a biscuit or cookie cutter to cut the puff pastry into circles slightly larger than the ramekins being used, leave about ½” overhang.
- Press the puff pastry around the edges of each ramekin, you may need to use a little bit of water to get it to stick. Poke a vent hole in the top of each crust, using a fork or knife.
- Place in the oven and bake for 18-20 minutes, until the tops are golden brown. Remove and serve hot.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
