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:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Stir in the chicken, soup, evaporated milk, and peas. Bring to a simmer and cook for 5 minutes, or until heated through.
- 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.
- Pour the filling into the pie crust. Brush the top of the crust with the beaten egg.
- Bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
- 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.
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