This KFC Chicken Pot Pie Copycat Recipe recreates the comforting flavors of the restaurant favorite with tender chicken, mixed vegetables, and a rich, creamy gravy tucked beneath a flaky golden pie crust. It’s an easy homemade dinner that’s perfect for family meals, meal prep, or whenever comfort food is on the menu.
Total Time:1 hour 10 minutes
Yield:6 servings
Ingredients
For the Filling
2 cups cooked chicken breast, diced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 cup frozen mixed vegetables
1 medium potato, peeled and diced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder
For the Creamy Sauce
4 tablespoons unsalted butter
⅓ cup all-purpose flour
2 cups chicken broth
¾ cup whole milk
¼ cup heavy cream
½ teaspoon chicken bouillon powder (optional)
For the Crust
1 refrigerated pie crust
1 large egg
1 tablespoon water
Instructions
Preheat the oven to 400°F (200°C).
Boil the diced potatoes for 6 to 8 minutes until just tender. Drain well.
Heat olive oil and butter in a skillet. Cook the onion until softened, then stir in the garlic.
Add the mixed vegetables, cooked potatoes, and seasonings. Cook for 3 minutes.
In a saucepan, melt butter and whisk in the flour. Cook for 2 minutes before slowly adding the chicken broth, milk, and heavy cream. Simmer until thick and smooth.
Stir the cooked chicken into the vegetable mixture, then pour in the creamy sauce and mix until evenly combined.
Transfer the filling to a 9-inch pie dish.
Cover with the pie crust, trim the edges, crimp, and cut a few small slits on top.
Whisk together the egg and water, then brush over the crust.
Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie rest for 10 to 15 minutes before serving.
Notes
Rotisserie chicken works perfectly and saves time.
Let the filling cool slightly before adding the crust to prevent a soggy pastry.
Cover the edges of the crust with foil if they brown too quickly.
Allow the pie to rest before slicing so the filling thickens properly.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
