KFC Chicken Pot Pie

 

Here is a recipe for KFC Chicken Pot Pie:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (12 ounce) can evaporated milk
• 1/2 cup frozen peas
• 1 (17.3 ounce) package puff pastry, thawed
• 1 egg, beaten

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the thyme, salt, and pepper and cook for 1 minute more.
3. Stir in the chicken, soup, evaporated milk, and peas. Bring to a simmer and cook for 5 minutes, or until heated through.
4. On a lightly floured surface, roll out the puff pastry dough to a 12-inch circle. Cut the dough into a 10-inch circle and place it in a 9-inch pie plate. Trim the edges of the dough and crimp the edges to seal.
5. Pour the filling into the pie crust. Brush the top of the crust with the beaten egg.
6. Bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let cool for 10 minutes before serving.

Tips:

• For a richer flavor, use homemade chicken broth instead of canned soup.
• If you don’t have puff pastry, you can use pie crust instead.
• To make ahead, prepare the filling up to step 4. Cover and refrigerate for up to 24 hours. When ready to bake, bring to room temperature and bake in a preheated 400 degree F oven for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
• Serve with your favorite sides, such as mashed potatoes, green beans, or a salad.