Copycat KFC Chicken Pot Pie Recipe

KFC is known for many things, but one of their tastiest menu items is the chicken pot pie. According to Eater, the pot pie traces all the way back to the Roman empire. By the 16th century, people in England caught wind of the tasty pastry containing meat, and it became somewhat of a trend. The dish was first served with a variety of meat, including venison. Now, there are plenty of different options in terms of meat, but chicken is probably the most popular.

Private practice registered dietician Kristen Carli is the mastermind behind this delicious pie that tastes just like the one you would order at KFC. While there are many things to love about the recipe, including the taste and easy assembly, Carli has one reason in particular why this is so near and dear to her heart. "I love that this dish is a mini version of a pot pie. They are so cute," she raves — and we'd have to agree! Keep scrolling to find out how to make this incredible pie that is sure to become a new favorite on your list.

First things first: Make a list of the things you'll need to pick up at the grocery store — it won't be a long one! This recipe calls for a few fresh items, including carrots and red potatoes. Next, hit up the freezer section, and grab a bag of frozen peas. You'll also need cream of chicken soup and whole milk for the base.

To keep things simple, get a rotisserie chicken rather than breasts you'd need to cook. We told you the list would be super easy. To complete your ingredients, grab two sheets of puff pastry dough. Once you have all the necessary items rounded up, make sure to do the prep work like slicing the carrots and cubing the potatoes.

Take out a large pot, and put it on your stove. Turn the heat to medium-high, and add in the potatoes and carrots. Cover the pot with water, and let it come to a boil. Make sure to let the water boil for at least 10 minutes. Now, your potatoes and carrots should be much softer. Go ahead and drain them, then set them aside.

In the same pot, add in the frozen peas. You don't even need to turn the heat back on, because these will cook with residual heat. Once they're soft, you can move to the next step.

Now, take out another large pot, and put it over medium heat. (Or, if you don't want to dirty another pot, feel free to use the same one you used in the previous step.) Go ahead and add the milk and cream of chicken soup to the pot. Make sure to whisk everything well to combine. Then, add the rotisserie chicken to the milk mixture, followed by the peas, carrots, and potatoes. Stir everything well to blend. This shouldn't take more than a few minutes, and once you finish stirring, you've got a pretty tasty pie filling.

Now that you've finished your mix, it's time to put the chicken pot pies together. You should have 5 ½-inch pie tins for every little individual one. Scoop a little bit of the mixture into each one. Feel free to use the above photo as a guide to see how full they should be.

Once you scoop the mixture into the tins, cut the pastry into 6-inch circles. Cover each pie tin with dough, and then press firmly around the rim to seal. Now, your little creations should start looking way more like pies and oh-so adorable

Once you cover each of the pies with the pastry dough, pop them in the oven at 400 F. Set your timer for 15 to 20 minutes, and let the pies bake until they turn a beautiful, golden brown color. When the timer goes off, take the pies out of the oven, and let them cool. (Waiting will be the most difficult part, as the lovely aroma that's filling up your kitchen at this point will make your mouth water.)

"This is hearty enough as a meal of its own, but it is always a good idea to serve this with a side green salad to get in those extra veggies," Carli says. Wrap any leftovers in foil, and they will last for about three days in the fridge. Enjoy!