Step-by-step guide to kfc’s chicken pot pie recipe: experience the finger-lickin’ goodness

Are you craving the irresistible flavors of KFC’s beloved chicken pot pie? Look no further! This step-by-step recipe will guide you through the art of crafting a homemade masterpiece that rivals the iconic fast-food delicacy.

Ingredients:

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes
• 1/2 cup ice water

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use a pastry cutter or two forks to cut them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just comes together. Do not overmix.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Making the Filling:

1. In a large skillet, sauté the onion, carrots, and celery in a little oil until softened.
2. Add the shredded chicken, peas, and corn, and cook until heated through.
3. In a separate bowl, whisk together the chicken broth, heavy cream, flour, thyme, oregano, salt, and pepper.
4. Pour the sauce mixture into the skillet with the chicken and vegetables and bring to a simmer. Cook until thickened, about 5 minutes.

Assembling the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough into a 12-inch circle.
3. Transfer the dough to a 9-inch pie plate and trim the edges.
4. Pour the chicken filling into the pie crust.
5. Roll out the remaining dough into a 10-inch circle.
6. Place the top crust over the filling and crimp the edges to seal.
7. Brush the top crust with milk or egg wash.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Finishing Touches:

1. Let the pot pie cool for 10 minutes before serving.
2. Garnish with fresh parsley or chives for a touch of color.

Tips for Perfection:

• Use high-quality ingredients for the best flavor.
• Don’t overmix the dough, as this will make it tough.
• Chill the dough before rolling it out to prevent it from shrinking in the oven.
• If you don’t have heavy cream, you can substitute milk.
• Add other vegetables to your liking, such as green beans or potatoes.

Is It Better Than KFC?

The answer to this question is subjective, but many who have tried this recipe believe it surpasses the KFC original. The homemade crust is flaky and buttery, while the filling is packed with flavorful chicken and vegetables. Ultimately, the best way to decide is to give this recipe a try for yourself!

The Secret to the KFC Flavor

While the exact recipe for KFC’s chicken pot pie is a closely guarded secret, it is believed that the key to its distinctive flavor lies in the use of a combination of herbs and spices, including thyme, oregano, and black pepper.

The Perfect Pairing

Chicken pot pie is a comforting and versatile dish that can be enjoyed on its own or paired with a variety of sides. Consider serving it with a green salad, mashed potatoes, or roasted vegetables.

Popular Questions

Q: Can I make this recipe ahead of time?
A: Yes, the pot pie can be assembled up to 24 hours in advance and refrigerated. When ready to bake, bring it to room temperature and bake as directed.

Q: How can I store the leftovers?
A: Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or microwave until warmed through.

Q: Can I freeze the chicken pot pie?
A: Yes, the unbaked pot pie can be frozen for up to 2 months. Thaw overnight in the refrigerator before baking.