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kfc chicken pot pie recipe
Ash Tyrrell

KFC Chicken Pot Pie Recipe

The KFC chicken pot pie recipe has that old-fashioned, comforting flavor we all crave—creamy chicken, soft vegetables, and a golden, flaky crust that feels like a hug in food form.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4  tbsp salted butter melted – adds richness; use real butter, not margarine, for flavor
  • ½  cup finely diced yellow onion – fresh gives better texture than frozen bits
  • 1  cup sliced carrots – I prefer fresh; they hold up better during simmering
  • 1  cup sliced celery – classic flavor base; avoid fibrous ends
  • 1  large Russet potato peeled and diced – keeps the filling thick
  • 4  tbsp all-purpose flour – forms the roux; don’t substitute gluten‑free here
  • 1  tsp sea salt – enhances all other flavors
  • ½  tsp black pepper – freshly cracked if possible
  • 2 sprigs fresh thyme finely chopped – herbs elevate the profile
  • 1  tbsp chopped parsley – adds bright herbal freshness
  • 1 sprig rosemary leaves finely chopped – optional but adds warmth
  • 1½  cups whole milk – creamy base avoid low‑fat to keep texture
  • 1½  cups chicken broth – preferably low‑sodium so you can control salt
  • ½  cup heavy cream – makes it ultra‑rich; skip for lighter version
  • ½  cup frozen peas – no need to thaw; freeze‑to‑plate convenience
  • 2  cups diced cooked chicken – rotisserie works super well
  • 1 package puff pastry thawed – pre‑made for that flaky top crust
  • 1  egg + 1 tbsp water – for egg wash to get golden sheen

Method
 

  1. Start by melting butter in your skillet over medium heat. Stir in onions, celery, carrots, and potato, sautéing until the onions turn translucent and veggies soften. Next, sprinkle the flour and seasonings on top, stirring well for a couple of minutes—this cooks out the raw flour taste and starts the roux.
  2. Pour in milk, broth, and cream while stirring constantly. Add frozen peas and diced chicken. Bring the mixture to a simmer and let it cook until the sauce thickens—about 5–10 minutes. It should coat the back of a spoon; too runny and the crust will get soggy.
  3. Cut puff pastry circles slightly larger than your ramekin tops. Spoon the thick filling into each bowl, then gently lay the pastry over, pressing edges to seal. Whisk the egg and water, brush over pastry, and place bowls on a baking sheet.
  4. Bake at 400 °F until the pastry is deep golden, about 15 minutes. If the edges brown too fast, tent with foil and bake another 15 minutes or until the filling bubbles up around the crust edge. Let pies cool briefly before serving—they’re hot!