Let’s face it, nothing says comfort food quite like a warm, flaky KFC chicken pot pie. Whether you’re craving a quick dinner solution or looking to recreate that beloved fast-food favorite at home, we’ve got you covered. Dive into our ultimate roundup of 20 delicious recipes that promise to bring the cozy, savory goodness of KFC’s classic right to your kitchen. Ready to get baking?
Classic KFC Style Chicken Pot Pie
Just like the comforting embrace of a warm blanket on a chilly evening, this Classic KFC Style Chicken Pot Pie is the ultimate comfort food that brings back memories of family dinners and cozy nights in. Let’s dive into creating this hearty dish that’s sure to please everyone at the table.
Ingredients
- 2 cups of tender, shredded cooked chicken
- 1 cup of creamy, whole milk
- 1/2 cup of rich, unsalted butter
- 1/2 cup of all-purpose flour, sifted for smoothness
- 1 cup of crisp, diced carrots
- 1 cup of sweet, frozen peas
- 1/2 cup of finely chopped, aromatic celery
- 1/2 cup of golden, diced onions
- 1 tsp of fragrant, dried thyme
- 1 tsp of savory, garlic powder
- 1/2 tsp of freshly ground black pepper
- 1 tsp of sea salt
- 2 cups of flaky, refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large skillet, melt the unsalted butter over medium heat until it’s bubbly and fragrant.
- Add the diced onions, carrots, and celery to the skillet, sautéing until they’re soft and the onions are translucent, about 5 minutes.
- Sprinkle the sifted all-purpose flour over the vegetables, stirring constantly to create a smooth roux, about 2 minutes.
- Gradually whisk in the whole milk, ensuring no lumps form, until the mixture thickens into a velvety sauce.
- Stir in the shredded chicken, frozen peas, dried thyme, garlic powder, black pepper, and sea salt, combining everything evenly.
- Roll out one refrigerated pie crust to line a 9-inch pie dish, pressing it gently against the bottom and sides.
- Pour the chicken mixture into the pie crust, spreading it out evenly.
- Top with the second pie crust, sealing the edges with a fork and cutting a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Out of the oven, this pot pie boasts a flaky, buttery crust that gives way to a creamy, flavorful filling packed with tender chicken and vegetables. Serve it alongside a crisp green salad for a complete meal that’s both satisfying and delicious.
Spicy KFC Chicken Pot Pie
Ready to transform your leftover KFC into a mouthwatering masterpiece? This Spicy KFC Chicken Pot Pie combines the comfort of homemade pot pie with the bold flavors of your favorite fast food, creating a dish that’s both innovative and irresistibly delicious.
Ingredients
- 2 cups shredded KFC chicken, juicy and tender
- 1 cup frozen mixed vegetables, colorful and crisp
- 1/2 cup heavy cream, rich and velvety
- 1/4 cup buffalo sauce, spicy and tangy
- 1 pre-made pie crust, flaky and golden
- 1/2 cup shredded cheddar cheese, sharp and melty
- 1 tbsp butter, unsalted and creamy
- 1 tsp garlic powder, aromatic and pungent
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet over medium heat, melt the butter until it’s bubbly and fragrant.
- Add the shredded KFC chicken and frozen vegetables to the skillet, stirring to combine and heat through for about 5 minutes.
- Pour in the heavy cream and buffalo sauce, stirring continuously to create a smooth, spicy sauce that coats the chicken and vegetables evenly.
- Sprinkle the garlic powder over the mixture, stirring to distribute the flavor throughout.
- Transfer the mixture into a pie dish, spreading it out evenly to create a uniform layer.
- Top the mixture with the shredded cheddar cheese, ensuring it covers the entire surface for a gooey, cheesy finish.
- Carefully place the pre-made pie crust over the top, tucking in the edges around the dish to seal in the filling.
- Cut a few small slits in the top of the crust to allow steam to escape during baking.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
Flaky, buttery crust gives way to a creamy, spicy filling that’s packed with flavor and texture. Serve this pot pie with a side of cool ranch dressing to balance the heat, or enjoy it as is for a truly comforting meal.
KFC Chicken Pot Pie with Biscuit Topping
Oftentimes, the most comforting meals are those that remind us of home, and this KFC-inspired chicken pot pie with a fluffy biscuit topping is no exception. Let’s walk through creating this hearty dish that’s sure to warm your soul.
Ingredients
- 2 cups of tender, shredded rotisserie chicken
- 1 cup of frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup of creamy, unsalted butter
- 1/3 cup of all-purpose flour, sifted
- 1 3/4 cups of rich chicken broth
- 1/2 cup of whole milk
- 1 teaspoon of aromatic garlic powder
- 1 teaspoon of finely ground black pepper
- 1/2 teaspoon of sea salt
- 1 package of flaky, refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt the creamy, unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
- Whisk in the sifted all-purpose flour gradually, creating a smooth roux, and cook for 2 minutes until it turns a light golden color.
- Slowly pour in the rich chicken broth and whole milk, stirring constantly to avoid lumps, until the mixture thickens into a velvety sauce.
- Add the tender, shredded rotisserie chicken, frozen mixed vegetables, aromatic garlic powder, finely ground black pepper, and sea salt to the skillet, stirring to coat everything evenly in the sauce.
- Transfer the mixture to a greased 9-inch pie dish, spreading it out evenly.
- Top the mixture with the flaky, refrigerated biscuit dough, arranging the biscuits so they slightly overlap.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Let the pot pie rest for 5 minutes before serving to allow the filling to set slightly.
Every bite of this pot pie offers a delightful contrast between the creamy, savory filling and the buttery, flaky biscuit topping. Serve it alongside a crisp green salad for a complete meal that’s both satisfying and comforting.
Cheesy KFC Chicken Pot Pie
You’re about to embark on a culinary journey that combines the comfort of homemade pot pie with the irresistible flavor of KFC’s famous chicken. This Cheesy KFC Chicken Pot Pie is a hearty, flavorful dish that’s perfect for any occasion, from weeknight dinners to special gatherings.
Ingredients
- 2 cups of shredded, tender KFC chicken
- 1 cup of creamy, melted cheddar cheese
- 1/2 cup of crisp, diced carrots
- 1/2 cup of sweet, frozen peas
- 1/3 cup of rich, unsalted butter
- 1/3 cup of finely chopped onion
- 1/3 cup of all-purpose flour
- 1/2 teaspoon of aromatic, ground black pepper
- 1/4 teaspoon of fragrant, celery seed
- 1 3/4 cups of savory, chicken broth
- 2/3 cup of whole, creamy milk
- 1 package of flaky, refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s perfectly heated for baking.
- In a large skillet, melt the rich, unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
- Add the finely chopped onion to the skillet, sautéing until it becomes translucent and fragrant, about 2-3 minutes.
- Stir in the all-purpose flour, aromatic ground black pepper, and fragrant celery seed, cooking for 1 minute to form a roux.
- Gradually whisk in the savory chicken broth and whole, creamy milk, ensuring the mixture is smooth and begins to thicken, about 5 minutes.
- Add the shredded, tender KFC chicken, crisp diced carrots, and sweet frozen peas to the skillet, stirring to combine all ingredients evenly.
- Remove the skillet from heat and fold in the creamy, melted cheddar cheese until the mixture is uniformly cheesy.
- Line a 9-inch pie plate with one of the flaky, refrigerated pie crusts, pressing it gently against the bottom and sides.
- Pour the chicken mixture into the pie crust, then cover with the second pie crust, sealing the edges and cutting slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Unbelievably creamy and packed with flavor, this Cheesy KFC Chicken Pot Pie offers a delightful contrast between the flaky crust and the rich, cheesy filling. Serve it with a side of coleslaw or a crisp green salad for a complete meal that’s sure to impress.
KFC Chicken Pot Pie with Puff Pastry
Oven-baked to golden perfection, this KFC Chicken Pot Pie with Puff Pastry combines the comfort of homemade pot pie with the convenience of store-bought ingredients, making it a weeknight dinner hero.
Ingredients
- 2 cups shredded cooked chicken, tender and juicy
- 1 cup frozen mixed vegetables, colorful and crisp
- 1/2 cup heavy cream, rich and velvety
- 1/4 cup unsalted butter, creamy and golden
- 1/4 cup all-purpose flour, finely sifted
- 1 1/2 cups chicken broth, savory and aromatic
- 1 sheet puff pastry, thawed and flaky
- 1 egg, farm-fresh and beaten
- 1/2 tsp salt, finely ground
- 1/4 tsp black pepper, freshly cracked
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough for the pastry to puff up beautifully.
- In a large skillet over medium heat, melt the unsalted butter until it’s bubbly and fragrant, about 2 minutes.
- Whisk in the all-purpose flour until the mixture is smooth and golden, cooking for 1 minute to remove the raw flour taste.
- Gradually pour in the chicken broth and heavy cream, stirring constantly to create a smooth, velvety sauce.
- Add the shredded chicken, frozen mixed vegetables, salt, and black pepper to the skillet, stirring to combine. Cook for 5 minutes until the vegetables are tender and the mixture is bubbly.
- Transfer the chicken mixture to a 9-inch pie dish, spreading it evenly.
- Lay the thawed puff pastry sheet over the top of the pie dish, trimming any excess and crimping the edges to seal.
- Brush the beaten egg over the puff pastry for a glossy, golden finish.
- Cut a few small slits in the center of the pastry to allow steam to escape during baking.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
This pot pie emerges from the oven with a flaky, buttery crust that gives way to a creamy, savory filling. Serve it alongside a crisp green salad for a comforting meal that’s sure to please.
Vegetable Loaded KFC Chicken Pot Pie
Whipping up a comforting dish that combines the crunch of KFC chicken with the heartiness of a vegetable-loaded pot pie is easier than you think. Let’s dive into creating this cozy, flavorful meal that’s perfect for any day of the week.
Ingredients
- 2 cups of shredded KFC chicken, tender and juicy
- 1 cup of diced carrots, crisp and sweet
- 1 cup of frozen peas, bright and petite
- 1/2 cup of diced celery, fresh and crunchy
- 1/3 cup of unsalted butter, rich and creamy
- 1/3 cup of all-purpose flour, finely sifted
- 1/2 teaspoon of salt, finely ground
- 1/4 teaspoon of black pepper, freshly cracked
- 1/4 teaspoon of celery seed, aromatic and earthy
- 1 3/4 cups of chicken broth, savory and warm
- 2/3 cup of whole milk, creamy and rich
- 1 package of refrigerated pie crusts, flaky and golden
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s perfectly hot for baking.
- In a large skillet, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
- Stir in the all-purpose flour, salt, black pepper, and celery seed, cooking for 2 minutes until the mixture turns a light golden color, stirring constantly to prevent burning.
- Gradually whisk in the chicken broth and whole milk, ensuring no lumps remain, and bring the mixture to a simmer. Cook for 1 minute until thickened.
- Add the shredded KFC chicken, diced carrots, frozen peas, and diced celery to the skillet, stirring to coat all the ingredients evenly with the sauce.
- Remove the skillet from heat and let the filling cool slightly, about 5 minutes, to allow the flavors to meld.
- Line a 9-inch pie plate with one of the refrigerated pie crusts, pressing it gently against the bottom and sides.
- Pour the chicken and vegetable filling into the pie crust, spreading it out evenly.
- Top with the second pie crust, sealing the edges by crimping them with a fork or your fingers. Cut several slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie stand for 10 minutes before serving to allow the filling to set.
Enjoy the flaky crust giving way to a creamy, vegetable-packed filling with chunks of savory KFC chicken. Serve it alongside a crisp green salad for a complete meal that’s sure to satisfy.
KFC Chicken Pot Pie with Cornbread Crust
Venturing into the comfort food territory, this KFC Chicken Pot Pie with Cornbread Crust combines the heartiness of a classic pot pie with the sweet, crumbly texture of cornbread, creating a dish that’s both familiar and excitingly new.
Ingredients
- 2 cups shredded, tender rotisserie chicken
- 1 cup frozen mixed vegetables, thawed and vibrant
- 1/2 cup creamy, full-fat sour cream
- 1/4 cup rich chicken broth
- 1 tbsp melted, golden butter
- 1/2 tsp aromatic garlic powder
- 1/2 tsp finely ground black pepper
- 1 box (8.5 oz) sweet, golden cornbread mix
- 1/3 cup fresh, whole milk
- 1 large, farm-fresh egg
Instructions
- Preheat your oven to 375°F (190°C) to ensure a perfectly baked crust.
- In a large bowl, combine the shredded chicken, mixed vegetables, sour cream, chicken broth, melted butter, garlic powder, and black pepper, stirring until the mixture is uniformly creamy and well-incorporated.
- Transfer the chicken mixture into a 9-inch pie dish, spreading it evenly to create a smooth layer.
- In a separate bowl, whisk together the cornbread mix, milk, and egg until the batter is smooth and free of lumps, achieving a pourable consistency.
- Carefully pour the cornbread batter over the chicken mixture, ensuring it covers the entire surface for a uniform crust.
- Bake in the preheated oven for 25-30 minutes, or until the cornbread crust is golden brown and a toothpick inserted into the center comes out clean.
- Allow the pot pie to cool for 5 minutes before serving, letting the flavors meld together beautifully.
Every bite of this pot pie offers a delightful contrast between the creamy, savory filling and the sweet, crumbly cornbread crust. Serve it alongside a crisp green salad for a balanced meal that comforts and satisfies.
Gluten-Free KFC Chicken Pot Pie
Venturing into the world of gluten-free comfort food, this KFC-inspired chicken pot pie is a game-changer for those craving classic flavors without the gluten. Perfect for a cozy dinner, it combines tender chicken, creamy sauce, and a flaky gluten-free crust in every bite.
Ingredients
- 2 cups shredded, juicy rotisserie chicken
- 1 cup diced, crisp carrots
- 1 cup frozen, sweet green peas
- 1/2 cup diced, buttery yellow onions
- 1/3 cup melted, golden unsalted butter
- 1/3 cup all-purpose gluten-free flour
- 1/2 tsp freshly ground, aromatic black pepper
- 1/2 tsp kosher salt
- 1 3/4 cups rich chicken broth
- 2/3 cup creamy whole milk
- 1 package (14.1 oz) refrigerated, flaky gluten-free pie crust
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s perfectly heated for baking.
- In a large skillet over medium heat, sauté the buttery yellow onions and crisp carrots in melted, golden unsalted butter until they’re soft, about 5 minutes.
- Sprinkle the all-purpose gluten-free flour over the vegetables, stirring constantly to create a roux, about 1 minute.
- Gradually whisk in the rich chicken broth and creamy whole milk, ensuring no lumps form, and bring the mixture to a simmer until it thickens, about 5 minutes.
- Stir in the shredded, juicy rotisserie chicken, sweet green peas, freshly ground black pepper, and kosher salt, mixing well to combine all the flavors.
- Roll out one gluten-free pie crust to fit a 9-inch pie dish, pressing it gently into the bottom and sides.
- Pour the chicken mixture into the crust-lined pie dish, then top with the second rolled-out crust, sealing the edges with a fork and cutting slits in the top for venting.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30-35 minutes.
- Let the pot pie cool for 10 minutes before serving to allow the filling to set.
With its golden, flaky crust and creamy, flavorful filling, this gluten-free KFC chicken pot pie is a comforting dish that doesn’t compromise on taste. Serve it with a side of crisp green salad for a complete meal that’s sure to satisfy.
KFC Chicken Pot Pie with Sweet Potato Topping
Begin by imagining the comforting embrace of a classic chicken pot pie, but with a twist that’ll have your taste buds dancing—the addition of a sweet potato topping that adds a delightful sweetness and vibrant color to this hearty dish.
Ingredients
- 2 cups of shredded, tender KFC chicken
- 1 cup of creamy, whole milk
- 1/2 cup of rich, unsalted butter
- 1 cup of finely diced, crisp carrots
- 1 cup of sweet, frozen peas
- 1/2 cup of all-purpose, unbleached flour
- 2 cups of velvety, mashed sweet potatoes
- 1 tsp of aromatic, ground thyme
- 1/2 tsp of freshly ground, black pepper
- 1/2 tsp of sea salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
- Add the finely diced carrots to the skillet, sautéing them for about 5 minutes until they start to soften.
- Sprinkle the all-purpose flour over the carrots, stirring continuously for 2 minutes to cook the flour taste out.
- Gradually pour in the whole milk, whisking constantly to avoid lumps and create a smooth sauce.
- Add the shredded KFC chicken, frozen peas, ground thyme, black pepper, and sea salt to the skillet, stirring to combine all ingredients evenly.
- Transfer the mixture to a baking dish, spreading it out into an even layer.
- Top the chicken mixture with the velvety mashed sweet potatoes, spreading them gently to cover the entire surface.
- Bake in the preheated oven for 25 minutes, or until the sweet potato topping is lightly golden and the filling is bubbling around the edges.
- Let the pot pie rest for 5 minutes before serving to allow the filling to set slightly.
Zesty and comforting, this KFC Chicken Pot Pie with Sweet Potato Topping offers a perfect balance of savory and sweet, with a creamy filling that contrasts beautifully with the fluffy sweet potato crust. Serve it alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.
KFC Chicken Pot Pie with Herbed Crust
Baking a comforting KFC Chicken Pot Pie with Herbed Crust is simpler than you might think, especially when you follow these detailed steps. Let’s dive into creating this hearty dish that’s perfect for any family dinner.
Ingredients
- 2 cups of tender, shredded KFC chicken
- 1 cup of creamy, whole milk
- 1/2 cup of rich, unsalted butter
- 1/2 cup of all-purpose flour, sifted
- 1 cup of crisp, diced carrots
- 1 cup of sweet, frozen peas
- 1/2 cup of finely chopped, aromatic onions
- 1 tsp of fragrant, dried thyme
- 1 tsp of earthy, dried rosemary
- 1/2 tsp of freshly ground black pepper
- 1/2 tsp of sea salt
- 1 package of flaky, refrigerated pie crusts
- 1 egg, beaten, for egg wash
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
- Add the finely chopped onions and diced carrots to the skillet, sautéing until the onions are translucent and the carrots begin to soften, about 5 minutes.
- Sprinkle the sifted all-purpose flour over the vegetables, stirring constantly to create a roux, cooking for 2 minutes until golden.
- Gradually whisk in the whole milk, ensuring no lumps form, and cook until the mixture thickens, about 3 minutes.
- Stir in the shredded KFC chicken, frozen peas, dried thyme, dried rosemary, sea salt, and freshly ground black pepper, mixing well to combine.
- Remove the skillet from heat and let the filling cool slightly, about 5 minutes.
- Unroll one refrigerated pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
- Pour the chicken mixture into the pie crust, spreading it evenly.
- Top with the second pie crust, sealing the edges by crimping with a fork or your fingers.
- Brush the top crust with the beaten egg wash for a golden finish.
- Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Just out of the oven, this pot pie boasts a flaky, herbed crust that gives way to a creamy, savory filling. Serve it alongside a crisp green salad for a complete meal that’s sure to impress.
Low-Carb KFC Chicken Pot Pie
Ready to dive into a comforting classic with a low-carb twist? This Low-Carb KFC Chicken Pot Pie brings all the hearty flavors you love, without the guilt, perfect for a cozy dinner any night of the week.
Ingredients
- 2 cups shredded, juicy rotisserie chicken
- 1 cup heavy, velvety whipping cream
- 1/2 cup rich, homemade chicken broth
- 1/4 cup finely grated, sharp cheddar cheese
- 2 tbsp golden, melted butter
- 1 tsp aromatic, freshly ground black pepper
- 1/2 tsp sea salt, for a clean finish
- 1 batch of flaky, low-carb pie crust
Instructions
- Preheat your oven to 375°F (190°C) to ensure a perfectly baked crust.
- In a large mixing bowl, combine the shredded rotisserie chicken, whipping cream, chicken broth, cheddar cheese, melted butter, black pepper, and sea salt. Stir gently until the mixture is uniformly creamy. Tip: For an extra flavor boost, consider adding a pinch of garlic powder.
- Roll out the low-carb pie crust on a lightly floured surface until it’s about 1/8 inch thick. Carefully lay it over a 9-inch pie dish, trimming any excess edges. Tip: Chilling the crust for 10 minutes before baking can help prevent shrinkage.
- Pour the chicken mixture into the pie crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips and make cleanup easier.
- Remove from the oven and let it rest for 5 minutes before slicing. This allows the filling to set for cleaner cuts.
Velvety and rich, this Low-Carb KFC Chicken Pot Pie offers a satisfying crunch with every bite, thanks to its golden crust. Serve it alongside a crisp green salad for a balanced meal that doesn’t skimp on flavor.
KFC Chicken Pot Pie with Mushroom Gravy
Ready to dive into a comforting classic with a twist? This KFC Chicken Pot Pie with Mushroom Gravy combines the homely goodness of pot pie with the rich, umami depth of mushrooms, perfect for a cozy dinner.
Ingredients
- 2 cups of shredded, tender KFC chicken
- 1 cup of sliced, earthy cremini mushrooms
- 1/2 cup of diced, sweet yellow onions
- 1/4 cup of smooth, unsalted butter
- 1/4 cup of all-purpose, finely sifted flour
- 2 cups of warm, homemade chicken stock
- 1/2 cup of heavy, velvety cream
- 1 teaspoon of freshly chopped, aromatic thyme
- 1 sheet of flaky, store-bought puff pastry
- 1 egg, beaten for a glossy egg wash
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet over medium heat, melt the unsalted butter until it’s frothy.
- Add the diced yellow onions and sauté until they’re translucent, about 3 minutes.
- Stir in the sliced cremini mushrooms and cook until they’re golden and tender, approximately 5 minutes.
- Sprinkle the all-purpose flour over the vegetables, stirring constantly to create a roux, about 2 minutes.
- Gradually pour in the warm chicken stock, whisking continuously to avoid lumps.
- Bring the mixture to a simmer, then reduce the heat and stir in the heavy cream and chopped thyme.
- Fold in the shredded KFC chicken, ensuring it’s evenly coated with the gravy.
- Transfer the filling to a pie dish and cover with the puff pastry, trimming any excess.
- Brush the pastry with the beaten egg wash for a golden finish.
- Bake in the preheated oven until the pastry is puffed and golden, about 25 minutes.
Every bite of this pot pie offers a delightful contrast between the crispy, buttery pastry and the creamy, savory filling. Serve it alongside a crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.
KFC Chicken Pot Pie with Cheese Biscuit Topping
Now, let’s dive into creating a comforting KFC Chicken Pot Pie with a cheesy biscuit topping that’s sure to warm your heart and home. This dish combines tender chicken, creamy vegetables, and a fluffy, cheese-infused biscuit topping for a meal that’s as satisfying to make as it is to eat.
Ingredients
- 2 cups shredded, juicy rotisserie chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1/2 cup creamy, full-fat milk
- 1/4 cup rich, unsalted butter
- 1/4 cup all-purpose flour, sifted
- 1 1/2 cups savory chicken broth
- 1/2 teaspoon aromatic garlic powder
- 1/2 teaspoon fragrant onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup fluffy, all-purpose biscuit mix
- 1/2 cup buttermilk, chilled
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt the rich, unsalted butter over medium heat until bubbly.
- Whisk in the sifted all-purpose flour to create a roux, cooking for 2 minutes until golden.
- Gradually pour in the savory chicken broth and creamy milk, whisking constantly to avoid lumps.
- Stir in the aromatic garlic powder, fragrant onion powder, and freshly ground black pepper, simmering for 5 minutes until thickened.
- Add the shredded, juicy rotisserie chicken and thawed mixed vegetables, stirring to coat evenly.
- Transfer the mixture to a greased 9-inch pie dish, spreading it evenly.
- In a separate bowl, combine the fluffy biscuit mix, chilled buttermilk, and shredded sharp cheddar cheese to form a soft dough.
- Drop spoonfuls of the dough over the chicken mixture, covering it completely.
- Bake for 25 minutes, or until the topping is golden brown and the filling is bubbly.
Marvel at the golden, cheesy biscuit topping that crowns this pot pie, offering a delightful contrast to the creamy, savory filling beneath. Serve it straight from the oven for a comforting meal that pairs wonderfully with a crisp, green salad.
KFC Chicken Pot Pie with Bacon
Preparing a comforting KFC Chicken Pot Pie with Bacon is simpler than you might think, especially when you follow these detailed steps. Perfect for a cozy dinner, this dish combines creamy filling with crispy bacon and flaky crust for a satisfying meal.
Ingredients
- 2 cups of shredded, tender KFC chicken
- 4 strips of crispy, smoked bacon
- 1 cup of heavy, velvety cream
- 1/2 cup of frozen, sweet peas
- 1/2 cup of diced, golden carrots
- 1/2 cup of chopped, aromatic onions
- 1/4 cup of melted, rich butter
- 1 pre-made, flaky pie crust
- 1 tsp of finely ground, aromatic black pepper
- 1/2 tsp of coarse, sea salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large skillet over medium heat, cook the 4 strips of bacon until crispy, about 5 minutes per side. Remove and crumble.
- In the same skillet, sauté the 1/2 cup of chopped onions and 1/2 cup of diced carrots in the bacon fat until soft, about 5 minutes.
- Add the 2 cups of shredded KFC chicken, 1/2 cup of frozen peas, 1 tsp of black pepper, and 1/2 tsp of sea salt to the skillet, stirring to combine.
- Pour in the 1 cup of heavy cream, stirring gently until the mixture thickens slightly, about 3 minutes.
- Transfer the mixture into the pre-made pie crust, spreading evenly. Sprinkle the crumbled bacon on top.
- Brush the edges of the pie crust with the 1/4 cup of melted butter for a golden finish.
- Bake in the preheated oven for 25 minutes, or until the crust is golden and the filling is bubbly.
- Let the pot pie cool for 5 minutes before serving to allow the filling to set.
Out of the oven, this pot pie boasts a creamy, flavorful filling with a contrast of textures from the crispy bacon and flaky crust. Serve it with a side of crisp green salad to balance the richness.
KFC Chicken Pot Pie with a Twist of Lemon
Sometimes, the comfort of a classic KFC chicken pot pie gets even better with a zesty twist of lemon, transforming it into a dish that’s both familiar and excitingly new. Let’s dive into creating this delightful variation, perfect for any home cook looking to add a little brightness to their comfort food repertoire.
Ingredients
- 2 cups of shredded, tender KFC chicken
- 1 cup of creamy, smooth mashed potatoes
- 1/2 cup of crisp, finely diced carrots
- 1/2 cup of sweet, frozen peas
- 1/4 cup of rich, unsalted butter
- 1/4 cup of all-purpose, finely sifted flour
- 2 cups of warm, homemade chicken broth
- 1/2 cup of fresh, heavy cream
- 1 tbsp of bright, freshly squeezed lemon juice
- 1 tsp of aromatic, finely grated lemon zest
- 1 sheet of flaky, store-bought puff pastry
- 1 egg, beaten with 1 tbsp of water for egg wash
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large skillet, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
- Whisk in the all-purpose flour to the melted butter, cooking for 2 minutes to create a smooth, golden roux.
- Gradually pour in the warm chicken broth, continuously whisking to prevent lumps, followed by the heavy cream, until the mixture thickens into a velvety sauce.
- Stir in the shredded KFC chicken, mashed potatoes, diced carrots, frozen peas, lemon juice, and lemon zest, combining everything evenly for a flavorful filling.
- Transfer the filling into a 9-inch pie dish, spreading it out evenly to ensure every slice is packed with goodness.
- Cover the filling with the puff pastry sheet, trimming any excess and crimping the edges to seal in the flavors.
- Brush the top of the pastry with the egg wash for a glossy, golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and deeply golden.
- Let the pot pie rest for 5 minutes before serving, allowing the flavors to meld together beautifully.
The result is a pot pie with a flaky, buttery crust that gives way to a creamy, lemony chicken filling, offering a perfect balance of comfort and zest. Serve it with a side of lightly dressed greens to complement the richness of the pie.
KFC Chicken Pot Pie with Spinach and Feta
Zesty flavors come together in this comforting dish that combines the crispy goodness of KFC chicken with the creamy richness of spinach and feta, all encased in a flaky, golden crust. Perfect for a cozy dinner, this recipe guides you through each step to ensure a delicious outcome every time.
Ingredients
- 2 cups shredded KFC chicken, tender and juicy
- 1 cup fresh spinach leaves, washed and roughly chopped
- 1/2 cup crumbled feta cheese, tangy and creamy
- 1/2 cup heavy cream, rich and velvety
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 pre-made pie crust, flaky and buttery
- 1/2 teaspoon garlic powder, aromatic and pungent
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large mixing bowl, combine the shredded KFC chicken, chopped spinach, and crumbled feta cheese. Mix gently to distribute the ingredients evenly.
- Pour the heavy cream over the chicken mixture, followed by the melted butter. Sprinkle with garlic powder and black pepper. Stir until all ingredients are well coated.
- Roll out the pre-made pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough from the edges.
- Transfer the chicken mixture into the pie crust, spreading it out evenly. Fold the edges of the crust over the filling, creating a rustic look.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let it cool for 5 minutes before slicing. This allows the filling to set slightly for easier serving.
Just out of the oven, this pot pie boasts a contrast of textures—crispy crust against the creamy, flavorful filling. Serve it with a side of crisp green salad to balance the richness, or enjoy it as is for a truly indulgent meal.
KFC Chicken Pot Pie with a Crunchy Top
Making a KFC Chicken Pot Pie with a Crunchy Top is a delightful way to bring the comfort of fast food into your home kitchen with a homemade twist. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve a delicious result.
Ingredients
- 2 cups of shredded, tender rotisserie chicken
- 1 cup of creamy, smooth mashed potatoes
- 1/2 cup of sweet, crisp corn kernels
- 1/2 cup of tender, diced carrots
- 1/4 cup of rich, savory chicken gravy
- 1/2 teaspoon of aromatic, freshly ground black pepper
- 1 ready-made, flaky pie crust
- 1 cup of crispy, golden breadcrumbs
- 2 tablespoons of melted, creamy butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large mixing bowl, combine the shredded rotisserie chicken, mashed potatoes, corn kernels, diced carrots, chicken gravy, and black pepper. Mix gently to avoid breaking the chicken pieces.
- Place the ready-made pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
- Pour the chicken and vegetable mixture into the pie crust, spreading it evenly with a spatula.
- Sprinkle the crispy breadcrumbs evenly over the top of the mixture, then drizzle with melted butter for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the top is crunchy and golden brown.
- Let the pie cool for 5 minutes before slicing to allow the filling to set properly.
Fresh out of the oven, this pot pie offers a delightful contrast between the creamy, savory filling and the crunchy, buttery topping. Serve it with a side of tangy coleslaw or a crisp green salad to round out the meal.
KFC Chicken Pot Pie with a Hint of Garlic
Zesty flavors and comforting warmth define this KFC Chicken Pot Pie with a Hint of Garlic, a dish that brings the cozy essence of home cooking to your table with every bite. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.
Ingredients
- 2 cups of tender, shredded KFC chicken
- 1 cup of creamy, whole milk
- 1/2 cup of rich, unsalted butter
- 1/2 cup of all-purpose flour, sifted
- 1 cup of crisp, diced carrots
- 1 cup of sweet, frozen peas
- 1/2 cup of finely chopped, aromatic yellow onion
- 2 cloves of fresh, minced garlic
- 1 tsp of fragrant, dried thyme
- 1/2 tsp of coarse, kosher salt
- 1/4 tsp of freshly ground black pepper
- 1 package of flaky, refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
- Add the aromatic yellow onion and crisp, diced carrots to the skillet, sautéing until the onions are translucent and the carrots begin to soften, about 5 minutes.
- Stir in the fresh, minced garlic and fragrant, dried thyme, cooking for an additional 1 minute until the garlic is fragrant.
- Sprinkle the sifted all-purpose flour over the vegetables, stirring continuously to coat them evenly and cook the flour for 2 minutes.
- Gradually pour in the creamy, whole milk, stirring constantly to prevent lumps and create a smooth sauce.
- Add the tender, shredded KFC chicken, sweet, frozen peas, coarse, kosher salt, and freshly ground black pepper to the skillet, mixing well to combine all ingredients.
- Roll out one flaky, refrigerated pie crust to line the bottom of a 9-inch pie dish, then pour the chicken mixture over it.
- Cover the mixture with the second pie crust, sealing the edges by crimping them with a fork or your fingers, and cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Unbelievably creamy and packed with flavor, this pot pie boasts a perfect balance of tender chicken and vegetables encased in a flaky, buttery crust. Serve it alongside a crisp green salad for a complete meal that’s sure to impress.
KFC Chicken Pot Pie with a Touch of Honey
You’re about to embark on a culinary journey that combines the comforting flavors of KFC’s iconic chicken pot pie with a sweet twist of honey. This recipe is designed for beginners, guiding you through each step with precision to ensure a delicious outcome.
Ingredients
- 2 cups of tender, shredded KFC chicken
- 1 cup of creamy, whole milk
- 1/2 cup of rich, unsalted butter
- 1/2 cup of all-purpose flour, sifted
- 1 cup of golden, sweet honey
- 1 cup of crisp, diced carrots
- 1 cup of fresh, green peas
- 1 teaspoon of aromatic, ground black pepper
- 1 teaspoon of sea salt
- 1 package of flaky, refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large saucepan, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
- Gradually whisk in the sifted all-purpose flour to the melted butter, creating a smooth roux. Cook for 2 minutes until it turns a light golden color.
- Slowly pour in the whole milk, continuously whisking to avoid lumps, until the mixture thickens into a creamy sauce.
- Stir in the shredded KFC chicken, diced carrots, green peas, ground black pepper, and sea salt, mixing well to coat all ingredients evenly.
- Remove the saucepan from heat and gently fold in the golden honey, ensuring it’s evenly distributed throughout the filling.
- Unroll one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
- Pour the chicken and honey filling into the pie crust, spreading it out evenly.
- Place the second pie crust over the filling, sealing the edges by crimping them with a fork or your fingers.
- Cut a few small slits in the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for 10 minutes before serving to allow the filling to set.
With its flaky crust and creamy, honey-kissed filling, this KFC chicken pot pie offers a delightful contrast of textures and flavors. Serve it alongside a crisp green salad or a glass of chilled white wine for a complete meal.
KFC Chicken Pot Pie with a Dash of Paprika
Every now and then, a dish comes along that combines comfort with a touch of sophistication, and this KFC Chicken Pot Pie with a Dash of Paprika is just that. Let me guide you through creating this hearty, flavorful pie that’s sure to warm any dinner table.
Ingredients
- 2 cups of tender, shredded KFC chicken
- 1 cup of creamy, whole milk
- 1/2 cup of rich, unsalted butter
- 1/2 cup of all-purpose flour, sifted
- 1 cup of crisp, diced carrots
- 1 cup of sweet, frozen peas
- 1/2 cup of finely chopped, aromatic onion
- 2 cloves of garlic, minced to perfection
- 1 tsp of smoky paprika
- 1/2 tsp of freshly ground black pepper
- 1 tsp of sea salt
- 1 package of flaky, refrigerated pie crusts
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large skillet, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbling.
- Add the finely chopped onion and minced garlic to the skillet, sautéing until they’re translucent and fragrant, about 3 minutes.
- Sprinkle the sifted all-purpose flour over the onion and garlic mixture, stirring continuously to create a smooth roux, about 2 minutes.
- Gradually whisk in the whole milk, ensuring no lumps form, until the mixture thickens into a creamy sauce, about 5 minutes.
- Stir in the shredded KFC chicken, diced carrots, frozen peas, smoky paprika, freshly ground black pepper, and sea salt, combining everything evenly.
- Roll out one refrigerated pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
- Pour the chicken mixture into the pie crust, spreading it out evenly.
- Top with the second pie crust, sealing the edges by crimping them with a fork or your fingers.
- Cut a few small slits in the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Out of the oven, this pot pie boasts a flaky, buttery crust encasing a creamy, savory filling with just a hint of smokiness from the paprika. Serve it alongside a crisp green salad for a complete meal that delights the senses.
Conclusion
Delightful as it is diverse, this roundup of 20 KFC Chicken Pot Pie recipes offers something for every taste and skill level. We hope these dishes inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!