Copycat KFC Chicken Pot Pie

• Meat

  • 1 Rotisserie chicken or fried chicken

• Produce

  • 4 Carrots
  • 2 cup Peas, frozen
  • 4 Potatoes

• Canned Goods

  • 2 can Cream of chicken soup

• Baking & Spices

  • 2 sheet Puff pastry dough
  • 1 Salt and pepper
  • 1 tsp Sugar

• Bread & Baked Goods

  • 30 Foil pot pie tins

• Dairy

  • 15 oz Milk

Found on cincyshopper.com

Description

Ingredients

• 6 5-6 Foil Pot Pie Tins
• 1 Rotisserie Chicken or Fried Chicken
• 2 sheet Puff Pastry Dough
• 4-5 Potatoes
• 4-5 Carrots
• 2 cup Frozen Peas
• 2 can Cream of Chicken Soup
• 15 oz Milk
• 1 tsp Sugar
• Salt and Pepper (to taste)

Directions

• Pick meat from bones and cut into bite size pieces.
• Peel and cut potatoes into 1/2 cubes.
• Peel and slice carrots into 1/4 slices.
• Remove pastry from box and thaw at room temperature.
• Boil potatoes and carrots in water until almost tender.
• Drain liquid, add frozen peas and set aside.
• In a large pot, add soup, milk, and sugar. Mix well and simmer.
• Preheat oven to 400.
• Add chicken and vegetables to the sauce and simmer until warm, stirring frequently.
• Spoon mixture into each pie tin, Do not over fill.
• Cut pastry into 6 circles and then roll slightly to make sure crust will overlap rim.
• Moisten edges of pastry and cover each tin pressing edges to the rim.
• Bake at 400 18 minutes.