KFC Chicken Pot Pie Copycat

This KFC chicken pot pie recipe is packed with tender chicken, potatoes, carrots, and peas in a rich, creamy sauce beneath a golden puff pastry topping. You only need seven ingredients, with cooked chicken and cream of chicken soup keeping the prep simple. It’s an easy homemade copycat that delivers a hearty, comforting chicken pot pie that's perfect for a weeknight dinner or holiday meal.

Why You'll Love This Copycat KFC Chicken Pot Pie

I’ve mentioned this in my KFC gravy recipe and KFC popcorn chicken recipe, but I used to go to KFC with my grandma all the time. Every now and then, I still stop in when I’m missing her a little extra.

The most recent time I went, I ordered the chicken pot pie since pot pies are one of my favorite dinners during the fall and winter. It was so good, and the potatoes were a big part of why I loved it. I hadn’t really had potatoes in a pot pie before, and those tender chunks made the creamy chicken filling even heartier. Since I love recreating restaurant favorites, I had to try making it at home.

For the filling, I took inspiration from my chicken pot pie with cream of chicken soup, then added the potatoes, peas, and carrots. I wanted to keep the recipe easy and convenient, so I used store-bought puff pastry for the topping. It bakes into crisp, flaky layers over the creamy filling, and using cooked chicken makes this a practical dinner for a busy weeknight.

KFC Chicken Pot Pie Ingredients

• 4 large carrots
• 4 small potatoes
• 10 oz. frozen peas
• 1 cup whole milk
• 2 cans (10.5 oz. each) cream of chicken soup
• 3 cups cooked chicken, diced or shredded
• 2 sheets puff pastry (17.3 oz. box), thawed

Ingredient Notes

• Cooked chicken: Rotisserie chicken or leftover cooked chicken works well here. Remove the skin and cut the meat into bite-size pieces or chunky shreds so you get pieces of chicken throughout the filling.
• Small potatoes: Stick with small potatoes to keep the vegetables balanced with the chicken and sauce. Yukon Golds are a good choice because they have a creamy texture and hold their shape when cooked. Peel them and cut into even ½-inch cubes.
• Carrots and peas: Slice the carrots about ¼ inch thick so they cook evenly alongside the potatoes. The frozen peas can go straight into the filling without thawing; they don’t need to boil with the other vegetables.
• Cream of chicken soup: Use condensed cream of chicken soup, undiluted. Add it straight from the can, since the milk in this recipe loosens it into the sauce. I like using standard Campbell’s cans, which are 10.5 ounces each.
• Whole milk: Whole milk adds richness while thinning the condensed soup enough to coat the chicken and vegetables. You can use any other milk you have at home, though the sauce will be slightly less rich.
• Puff pastry: Use thawed puff pastry sheets that are still cold and easy to handle. You’ll cut them to fit your ramekins and cover the filling edge to edge. Sheet sizes vary by brand, so plan your cuts before trimming to make the most of the pastry.

How to Make KFC Chicken Pot Pie

Step 1: Cook the Potatoes and Carrots

Preheat the oven to 400°F (200°C). Peel the potatoes and cut them into ½-inch cubes, then slice the carrots about ¼ inch thick.

Place both vegetables in a large pot and cover with water. Bring to a boil and cook for about 10 minutes, until just fork-tender but still holding their shape. Drain thoroughly, then stir in the frozen peas.

Step 2: Make the Creamy Filling

In a separate large pot over medium heat, whisk together the whole milk and condensed cream of chicken soup until smooth and heated through. Add the cooked chicken, potatoes, carrots, and peas. Stir gently until everything is coated in the sauce, then cook for about 5 minutes, stirring occasionally, until hot throughout.

Step 3: Fill the Ramekins

Arrange your oven-safe ramekins or individual baking dishes (about 14 oz.) on a rimmed baking sheet. Divide the filling between them, leaving a little space below the rims for bubbling.

The number of individual pies will depend on the size of your dishes. Keep the filling at a similar depth in each one to help them bake evenly.

Step 4: Add the Puff Pastry

On a lightly floured surface, gently roll out the thawed, cold puff pastry as needed. Cut pieces to fit the tops of your ramekins, planning your cuts before trimming. I cut mine into 6 inches in diameter to make 6 pot pies.

Lay a piece over each portion of filling so it reaches the edges of the dish. Cut a small slit in the center of each pastry lid to let steam escape, then transfer the baking sheet to the oven.

Step 5: Bake and Serve

Bake for about 15-20 minutes; start checking the pies after 15 minutes. They’re ready when the pastry is puffed, deeply golden, and cooked through, and the filling is bubbling and reaches 165°F (74°C) in the center. If the pastry browns before the filling is hot enough, loosely cover the tops with foil and continue baking.

Let the pot pies rest for 5–10 minutes before serving so the filling can settle and cool slightly.

My Tips for the Best KFC Chicken Pot Pie

• Check the filling consistency before assembling. I recommend aiming for a thick, spoonable filling with enough sauce to coat every piece of chicken and vegetable. If it looks soupy, simmer it uncovered for a few minutes. If it looks stiff or dry, stir in extra milk a tablespoon at a time. Potato sizes vary, so this small adjustment can make a difference.
• Taste before adding any extra seasoning. Cream of chicken soup already contributes salt, and rotisserie chicken adds more seasoning than plain cooked chicken. Taste the filling once everything is combined. A little black pepper can be a useful finishing touch, but add extra salt only if it needs it.
• Let the strongest heat escape before adding the pastry. Once you’ve portioned the filling, let it stop steaming heavily before laying the pastry on top. Very hot filling can soften the fat in the dough before it reaches the oven, making it harder for the layers to rise separately.
• Cut the pastry with a sharp blade. Make clean, straight-down cuts instead of dragging a dull knife through the dough. Avoid pinching or folding the cut edges under; keeping those layers separate helps the topping puff evenly.
• Add an optional egg wash for a glossy finish. For a deeper golden sheen, lightly brush the pastry with one egg beaten with a teaspoon of water. Keep the wash on the top surface rather than letting it run down the cut edges, where it can stick the layers together. This is an optional finishing touch beyond the seven main ingredients.

How to Store and Reheat KFC Chicken Pot Pie

• In the refrigerator: Refrigerate leftover pot pies within 2 hours of baking, then keep them covered at 40°F (4°C) or below for 3–4 days. If you’re using leftover cooked chicken, I recommend counting its previous days in the fridge toward that storage window. The pastry will soften during storage, but oven reheating helps crisp it back up.
• To reheat: Place the pot pies on a baking sheet and reheat in a 350°F (175°C) oven until the filling reaches 165°F (74°C) in the center. Loosely cover the tops with foil if they start getting too dark, then uncover for the last few minutes to crisp the pastry. Timing will depend on the size and depth of your dishes. The microwave works for convenience, but the topping will be softer.
• To make ahead: Prepare the chicken and vegetable filling up to 1 day ahead. Transfer it to shallow containers and refrigerate within 2 hours. Keep the puff pastry separate until you’re ready to bake. Warm the filling in a pot on the stove, stirring occasionally, then portion it into the ramekins. Let the steam escape for a minute, add the pastry, and bake as directed.
• To freeze: For a freshly baked topping, I recommend freezing the filling separately. Let it cool, pack it into airtight freezer containers, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then warm the filling and assemble with fresh pastry.

KFC Chicken Pot Pie FAQs

Is this the original KFC chicken pot pie recipe?

This is a homemade copycat inspired by KFC’s chicken pot pie. It combines chicken, potatoes, peas, and carrots in a creamy filling, with condensed cream of chicken soup and store-bought puff pastry keeping the preparation simple. It isn’t KFC’s official recipe but tastes close to the original.

Can I make this in one baking dish instead of ramekins?

Yes. Choose an oven-safe baking dish that holds the filling with a little room below the rim, then cover it with puff pastry and cut a steam vent. A larger pie may need more time than individual portions. Bake until the pastry is golden and cooked through and the filling reaches 165°F (74°C) in the center.

Can I use regular pie crust instead of puff pastry?

Yes, refrigerated pie crust can be used for the topping. It will give you a more traditional pastry crust with less puff and fewer airy layers. Cut it to fit your dish, add a steam vent, and bake until cooked through. Check the package’s baking guidance, since the timing may differ.

Does this chicken pot pie have a bottom crust?

This version has puff pastry on top only. Spoon the filling directly into the ramekins, then lay the pastry over it so it reaches the edges. There’s no bottom crust to prepare or prebake.

Why is my puff pastry doughy underneath?

The pastry touching the filling will naturally be softer than the exposed top, but it shouldn’t have a raw, gummy layer. Dough that’s rolled too thick or hasn’t baked long enough can stay undercooked beneath a browned surface. Loosely cover the top with foil and continue baking, and make sure your oven is fully preheated before the pies go in.

Chicken Pot Pie Recipes to Try Next

• Trader Joe's chicken pot pie
• Cheddar bay biscuit chicken pot pie
• Chicken pot pie hand pies
• Chicken pot pie casserole