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KFC Pot Pie

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Recipe

No waste of chicken in the restaurants, Colonel created a recipe to help use the chicken that was unable to be sold. So he devised the pot pie recipe. The chicken could only sit and be sold for 2 hrs after it is fried.

 

Yield

4 servings

Prep

5 min

Cook

25 min

Ready

40 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 each potatoes
peeled and cooked
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cup peas, frozen
* Camera
2 each soup, cream of chicken
2 cans
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2 each carrots
peeled and cooked
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2 teaspoon frozen onions
*
2 cups chicken
cooked
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1 dash salt and black pepper
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Ingredients

Amount Measure Ingredient Features
2 each potatoes
peeled and cooked
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158 ml peas, frozen
* Camera
2 each soup, cream of chicken
2 cans
* Camera
2 each carrots
peeled and cooked
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1E+1 ml frozen onions
*
473 ml chicken
cooked
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1 dash salt and black pepper
* Camera

Directions

In a bowl combine all cooked vegetables and chicken.

Add the cream of chicken soup and seasoning.

The mixture should be thick but not too thick if the mixture is too thick, add some milk to the mixture.

Scoop the mixture into individual pie pans.

Use the biscuit recipe in this book to make the crust.

Roll out the dough thin and place on top then brush with butter.

Bake in a 375℉ (190℃) oven for 15 to 25 minutes or until it is heated through and the crust is golden brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 21722% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 85mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 44g
Vitamin A 103% Vitamin C 13%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
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