Feast like a colonel: master the art of cfc-style chicken pot pie

Indulge in the tantalizing flavors of KFC’s iconic chicken pot pie with our meticulously crafted recipe. This homemade masterpiece will transport you to the golden arches, satisfying your cravings for a comforting and savory meal.

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup ice water

For the Filling:

• 1 boneless, skinless chicken breast, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cups chicken broth
• 1/2 cup frozen peas
• 1/4 cup cornstarch
• 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 and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one 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 carrots, celery, and onion in a little olive oil until softened.
2. Add the chicken broth, peas, cornstarch, salt, and black pepper. Bring to a boil, then reduce heat and simmer until thickened.
3. Stir in the shredded chicken and cook until heated through.

Assembling the Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the chilled 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 and spread evenly.
5. Roll out the remaining dough into a second 12-inch circle.
6. Place the second dough circle over the filling and trim the edges.
7. Crimp the edges of the crust to seal.
8. Brush the top crust with milk or an egg wash.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Tips for the Perfect Pie

• Use a combination of white and dark meat chicken for a richer flavor.
• Cook the vegetables until they are softened but still have a slight crunch.
• Don’t overfill the pie crust, as the filling will expand during baking.
• If you don’t have a pie plate, you can use a 9×13 inch baking dish.

Variations

• Add other vegetables to your pie, such as mushrooms, zucchini, or corn.
• Use a different type of cheese for the topping, such as cheddar or Monterey Jack.
• Make a vegetarian version by omitting the chicken and using vegetable broth instead.

The Ultimate Comfort Food

This homemade chicken pot pie is the ultimate comfort food, perfect for a cold winter night or a cozy family gathering. The flaky crust, savory filling, and nostalgic flavors will make it a family favorite.

FAQ

Q: Can I use frozen chicken for the filling?
A: Yes, you can use frozen chicken. Just thaw it completely before shredding.

Q: How can I make the crust extra flaky?
A: Use cold butter and ice water when making the crust. This will help prevent the gluten from developing too much, resulting in a more flaky crust.

Q: Can I make the pie ahead of time?
A: Yes, you can make the pie ahead of time and refrigerate it for up to 2 days. Just reheat it in the oven before serving.