The Ultimate Guide to Making KFC Chicken Pot Pie at Home (Better Than the Original!)

Have you ever craved that warm comforting KFC chicken pot pie but didn’t want to leave your house? Well you’re in luck! I’ve perfected a copycat recipe that’s not just as good as KFC’s version—it might actually be better! Plus, making it at home means you can control the ingredients and cut back on sodium and fat without sacrificing flavor.

Today, I’m sharing my fool-proof method for creating that flaky, golden crust with a creamy, savory filling that’ll have your family begging for seconds. This recipe serves 4 and takes about 45 minutes from start to finish. Let’s dive in!

Why You’ll Love This Homemade KFC Chicken Pot Pie

Before we get into the recipe, let me tell you why this homemade version is worth the effort:

• Flakier crust – The puff pastry creates that signature golden, buttery top
• Creamier filling – No canned soup here! We’re making our sauce from scratch
• Customizable ingredients – Don’t like peas? Swap ’em out!
• Budget-friendly – Much cheaper than buying individual pot pies
• Healthier option – Control the sodium and fat content
• Perfect for leftovers – Great way to use up rotisserie chicken
• Family-pleasing comfort food – Even picky eaters love this!

Ingredients You’ll Need

For this copycat recipe, you’ll need:

For the crust

• 1 package (17.3 oz) puff pastry, thawed
• 1 large egg (for egg wash)
• 1 teaspoon water

For the filling

• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup heavy cream
• 2 cups cooked chicken, cubed (rotisserie works great!)
• 1 bag frozen peas and carrots (about 12 oz)
• 1 large potato, peeled, diced and boiled until fork-tender

Seasonings:

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon celery seed
• 1 teaspoon poultry seasoning
• 1 teaspoon granulated white sugar (this is KFC’s secret ingredient!)

Step-by-Step Instructions

Preparing the Filling

1. Start with the roux: In a large skillet, melt the butter over medium heat. Whisk in the flour until it bubbles and forms a paste (about 1-2 minutes). This is the base of your creamy sauce!

2. Create the sauce: While whisking continuously, slowly pour in the milk, then the heavy cream. Keep whisking until the mixture bubbles again and thickens. This will give you that velvety, rich sauce that makes KFC’s pot pie so irresistible.

3. Add the seasonings: Sprinkle in all your seasonings – salt, pepper, onion powder, garlic powder, celery seed, poultry seasoning, and sugar. The sugar might seem strange, but trust me, it’s what gives KFC’s version that special touch!

4. Mix in the filling ingredients: Remove the pan from heat and gently stir in your cooked chicken, frozen peas and carrots, and boiled potatoes. Make sure everything is evenly coated in that creamy sauce.

Assembling Your Pot Pies

There are two ways to approach this – individual servings or one large pot pie:

For individual pot pies (just like KFC):

1. Preheat your oven to 350°F (or 400°F depending on your oven).
2. Roll out the thawed puff pastry and cut out 4 circles slightly larger than your 6″ pie plates.
3. Divide the filling evenly between four 6″ pie plates.
4. Place a pastry circle on top of each pie, gently tucking the edges into the pie plate.
5. In a small bowl, whisk together the egg and water to make an egg wash.
6. Brush the tops with egg wash for that gorgeous golden finish.
7. Place the pies on a baking sheet (to catch any drips) and bake for 25-30 minutes until golden brown and bubbly.

For a family-style pot pie:

1. Pour all the filling into a 9×13 baking dish.
2. Cover with the puff pastry sheet, trimming as needed.
3. Brush with egg wash and cut a few slits in the top to allow steam to escape.
4. Bake at 350°F for 30-35 minutes until golden and bubbly.

Pro Tips For Perfect KFC-Style Chicken Pot Pie

I’ve made this recipe dozens of times, and these tips make all the difference:

1. Thaw the puff pastry completely before trying to work with it, or it’ll crack and tear.

2. Use rotisserie chicken for a quick shortcut that adds amazing flavor.

3. Boil the potatoes in salted water until they’re fork-tender but not mushy.

4. Don’t skip the egg wash! It gives the pastry that beautiful golden sheen that makes it look like it came straight from KFC.

5. Let the pot pies rest for 5 minutes before serving to avoid burning your mouth on the filling (we’ve all been there!).

6. For extra flavor, add a splash of white wine to the sauce while it’s reducing.

7. If you prefer a bottom crust too, you’ll need more pastry dough. Line your dish with pastry, add filling, then top with another pastry layer.

Variations To Try

While the classic KFC pot pie is amazing, you can customize it to make it your own:

• Add mushrooms for an earthy flavor
• Throw in some corn for sweetness
• Use turkey instead of chicken (great for Thanksgiving leftovers!)
• Make it spicy with a dash of cayenne pepper
• Add some fresh herbs like thyme or rosemary
• Try sweet potatoes instead of regular potatoes

Storing and Reheating Your Pot Pies

Made too many? Lucky you! Here’s how to save them for later:

Refrigerator: Store leftovers covered in the fridge for up to 3 days.

Freezer: You can freeze these before or after baking!

• To freeze unbaked: Assemble, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time.
• To freeze baked: Cool completely, wrap tightly, and freeze. Reheat in a 350°F oven until heated through.

Reheating tip: For the crispiest crust, reheat in the oven rather than the microwave. The microwave will make your perfect flaky crust soggy!

Why This Recipe Works Better Than Other Copycats

I’ve tried MANY copycat recipes, and this one truly captures the essence of KFC’s pot pie because:

1. The ratio of sauce to filling is spot-on
2. The seasoning blend mimics KFC’s perfectly (don’t skip the sugar!)
3. Using both milk AND heavy cream creates that signature richness
4. Puff pastry gives you that incredibly flaky top crust
5. The potato adds the heartiness that makes KFC’s version so filling

Frequently Asked Questions

Q: Can I use pie crust instead of puff pastry?
A: Yes! While puff pastry gives that ultra-flaky texture, regular pie crust works too. The result will be slightly different but still delicious.

Q: Do I have to use heavy cream?
A: For the most authentic KFC flavor, yes. But if you’re watching calories, you can use all milk instead – just add an extra tablespoon of flour to thicken.

Q: Can I make this vegetarian?
A: Absolutely! Swap the chicken for a mix of mushrooms and extra veggies, and use vegetable broth instead of chicken broth.

Q: Why do we add sugar to a savory dish?
A: It’s one of KFC’s secrets! The tiny bit of sugar balances the savory flavors and enhances the overall taste without making it sweet.

Q: What’s the best way to get that golden crust?
A: Don’t skip the egg wash! It’s what gives the pastry that beautiful color and shine.

Final Thoughts

Making your own KFC chicken pot pie at home isn’t just more economical—it’s a chance to create a meal that’s even better than the original. There’s something deeply satisfying about pulling those golden, bubbling pot pies out of the oven and watching your family’s faces light up as they dig in.

I make these at least once a month in our house, especially during the colder months when we’re craving comfort food. The best part is that I can prep them ahead on busy weekends and pop them in the oven when we need a quick, hearty meal.

Give this recipe a try, and I promise you’ll never look at the KFC drive-thru the same way again! Your homemade version will become the new family favorite.