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Golden, flaky, creamy, and oh-so-comforting, this Copycat KFC Chicken Pot Pie tastes just like the drive-thru favorite but made right at home with fresh ingredients and even more flavor.

We love grabbing those little pot pies from KFC every now and then, especially when the craving hits on a chilly day, but let me tell you… these homemade ones? Way better. You get tender chunks of chicken, creamy sauce, hearty veggies, and that buttery puff pastry top, all baked to golden perfection. And it comes together faster than you’d think!

This is one of those meals that feels extra special but is actually really easy to make. It’s cozy, it’s classic, and it makes the whole kitchen smell amazing. Plus, my kids go wild for these, they love getting their own little pot pie, and I love how filling and wholesome it is. I’ll usually serve it with a salad or some green beans and call it a perfect dinner.

The seasoning in these is so perfect and really brings the dish together and makes it better than your regular pot pie.  The secret is a little celery seed and sugar!  Of course sugar makes everything better.  That must be what makes my kids love these so much!

I usually have the ingredients on hand to make these and they are much cheaper than hitting the drive thru!

So make your family this Copycat KFC Chicken Pot Pie and I promise you will love them as much as my family does!

 

What Is a Copycat KFC Chicken Pot Pie?

It’s a homemade version of the iconic KFC pot pie, individual little pies filled with chicken, peas, carrots, potatoes, and a creamy, seasoned sauce. Then it’s all sealed up under puff pastry and baked until the top is beautifully golden and flaky.

Unlike the fast food version, this one is made with real ingredients in your own kitchen, so it’s even more flavorful and comforting. It’s also a great way to use up leftover chicken or turkey, and it freezes beautifully if you want to prep ahead.

Why You’ll Love This Recipe

• Better-than-takeout comfort food
• Great use for leftover or rotisserie chicken
• Bakes up in individual pies, perfect portions!
• Kid-friendly and picky-eater approved
• Creamy, cozy, and flaky, all the best textures
• Totally make-ahead and freezer-friendly
• Budget-friendly family dinner

When to Serve It

• Cozy fall or winter dinner
• Sunday family meal
• Dinner party or special occasion
• After-the-holidays leftover chicken recipe
• Freezer-friendly meal prep night
• When you want to impress guests without stressing out

Ingredients

Puff pastry – Store-bought frozen puff pastry (thawed) gives you that perfectly golden, flaky top without having to make it from scratch.

Egg – Mixed with water to make an egg wash for a shiny, golden crust.

Cooked chicken – Leftover roasted or rotisserie chicken works great. I use whatever I’ve got from the night before!

Potato – Boiled and chopped, adds heartiness and makes it feel like a full meal.

Frozen peas – No need to thaw, just toss them in frozen.

Canned carrots – Or cooked fresh carrots if you’ve got them, both work!

Butter – This forms the base of your creamy roux for the sauce.

Flour – Helps thicken the sauce into that creamy filling we love.

Milk + Heavy Cream – The combo makes a silky, rich sauce that’s hard to beat.

Onion powder, garlic salt, celery seed (or celery salt), black pepper, poultry seasoning, sugar – This blend of spices gives the sauce that classic KFC pot pie flavor.

How to Make Copycat KFC Chicken Pot Pies

1. Preheat oven to 350°F. Boil the chopped potato until fork-tender, then set aside.
2. In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbly.
3. Slowly whisk in the milk, followed by the heavy cream. Continue to whisk until it thickens and bubbles.
4. Add in all the seasonings: onion powder, garlic salt, celery seed, black pepper, poultry seasoning, and sugar.
5. Turn off the heat. Stir in the cooked chicken, peas, carrots, and potatoes until everything is well coated.
6. Divide the filling evenly between 4 (6-inch) individual pie pans.
7. Roll out the puff pastry slightly on a floured surface and cut into 4 rounds slightly larger than your pie pans.
8. Place a puff pastry round over each pot pie and crimp the edges or tuck them under.
9. Whisk the egg with a splash of water to make an egg wash, then brush it over the tops of each pie.
10. Place the pies on a baking sheet (to catch drips!) and bake for 25–30 minutes or until the crust is golden and the filling is bubbling.
11. Let cool for 5–10 minutes before serving, the filling will thicken a bit more as it rests.

Substitutions

• Veggies – Swap in corn, green bean, or whatever veggies your family loves.
• Cream – Use half-and-half or even just all milk for a lighter version.
• Chicken – Turkey, leftover roasted chicken, or even canned chicken will work.
• Pastry – Crescent roll dough or even pie crust can be used if that’s what you’ve got.
• Egg wash – No eggs? Brush melted butter over the pastry instead.

Variations

• Cheddar Chicken Pot Pie – Stir in 1/2 cup shredded cheddar into the filling.
• Spicy version – Add a dash of hot sauce or red pepper flakes to the creamy sauce.
• Herb topping – Mix dried herbs like thyme or rosemary into your egg wash.
• Mini muffin pan pies – Use a mini muffin pan for bite-sized pot pies perfect for parties or lunchboxes.
• One big pie – Not into individual pies? Make one big one in a deep dish pie pan.

Tips & Tricks

• Don’t overfill the pies, leave a little space at the top so the filling doesn’t bubble over.
• Always place the pies on a baking sheet to catch any drips.
• Thawed puff pastry should still be cold when it goes into the oven for the best rise and flake.
• Use a sharp knife to cut small vents in the top if desired.
• Let pies sit for 5–10 minutes after baking, this makes them easier to eat (and safer for little mouths!).

FAQs

Can I make these ahead of time?
Yes! Assemble the pies (without baking), cover tightly, and refrigerate for up to 24 hours before baking.

Can I freeze them?
Definitely. Assemble and freeze unbaked. Bake from frozen at 375°F for 40–45 minutes, covering with foil if needed to prevent over-browning.

Can I make this in one large pie pan instead of individual ones?
Absolutely, just increase the baking time by 5–10 minutes until the filling is bubbly and the crust is golden.

Do I have to boil the potatoes first?
Yes, since they don’t have much time in the oven, boiling first ensures they’re perfectly tender.

Serving Ideas

• Side salad or steamed green beans
• Cranberry sauce for a little tart contrast
• Garlic mashed potatoes (if you want a carb-on-carb moment!)
• A cozy drink like warm cider or sweet tea

Storage & Make Ahead Tips

Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the crust crispy. Avoid microwaving if you can, it’ll make the pastry soggy but will still be delicious!

To freeze: Assemble the pies but don’t bake. Wrap tightly and freeze for up to 2 months. Bake from frozen or thaw overnight before baking.

Craving more comfort-food, savory meals? These cozy, family-friendly recipes are perfect when you want homemade, comforting flavor on the table.

• Slow Cooker Chicken and Noodles
  Tender chicken, carrots, peas, and creamy sauce serve up a cozy, comforting dish that’s like a hug in a bowl.

• Slow Cooker Chicken Pot Roast
  Chicken thighs slow-cooked with veggies in rich gravy—heartwarming flavors that feel like Sunday dinner any night.

• Slow Cooker Honey Garlic Chicken and Noodles
  A sweet-savory crockpot meal with chicken, garlic, peppers, and noodles in a rich sauce—easy, delicious, and family-approved.

• Slow Cooker Jambalaya Pasta
  Cajun-spiced chicken, sausage, shrimp, veggies, and pasta in a creamy broth—flavor-packed and hands-off cooking.

• One Pot Chicken Bacon Ranch Pasta
  A rich, cheesy one-pot pasta loaded with bacon, ranch flavor, chicken, and shredded cheddar—ultimate comfort meal.

• Chicken Taco Soup
  A hearty, zesty soup loaded with tender chicken, beans, corn, and bold taco flavors—all simmered to perfection for an easy weeknight meal with a Tex-Mex twist.

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These Copycat KFC Chicken Pot Pies are total comfort in a dish. They taste just like the classic you know and love, maybe even better, because they’re homemade with real, wholesome ingredients. That buttery puff pastry, the creamy chicken filling, and all those cozy veggies? It’s everything we love about comfort food in one perfect little pie.

Whether you’re making them for a weeknight dinner or freezing a batch for a rainy day, these are a guaranteed hit with kids and adults alike. Serve them up warm, grab a spoon, and get ready for everyone to ask for seconds!