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Chicken Pot Pie

KFC Copycat Recipe

Serves 6

6 (5-6 inch) foil pie tins
1 rotisserie chicken
2 sheet puff pastry dough
4-5 potatoes
4-5 carrots
2 cup frozen peas
2 can cream of chicken soup
15 ounces 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 degrees. Add chicken and vegetables to the sauce and simmer until warm, stirring frequently. Spoon mixture into each pie tin, Do not overfill. Cut pastry into 6 inch circles and then roll slightly to make sure crust will overlap rim. Moisten edges of pastry and cover each tin pressing edges to the rim. Bake for 18 minutes.

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