Kfc’s chicken pot pie deciphered: discover the culinary wizardry behind its delight

Craving the iconic, comforting flavors of KFC’s chicken pot pie? Look no further! This comprehensive guide will unlock the secrets to recreating this beloved dish in the comfort of your own kitchen.

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:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup frozen peas
• 1 cup shredded cooked chicken
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste

Instructions:

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cubed butter and use your fingers to work it into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
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 pot or Dutch oven over medium heat, heat the olive oil.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and cook for 1 minute.
4. Gradually whisk in the chicken broth and milk until smooth.
5. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Add the peas, chicken, thyme, oregano, salt, and pepper.
7. Cook for 10 minutes, or until the chicken is heated through and the vegetables are tender.

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 (30 cm) circle.
3. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
4. Pour the filling into the crust.
5. Roll out the remaining dough into a 10-inch (25 cm) circle.
6. Cover the filling with the second crust and trim the edges.
7. Crimp the edges to seal.
8. Cut a few slits in the top crust to allow steam to escape.

Baking the Pot Pie:

1. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pot pie cool for 10 minutes before serving.

Tips for Success:

• Use high-quality ingredients for the best flavor.
• Do not overwork the dough, as this will result in a tough crust.
• If the filling is too thick, add more chicken broth or milk.
• If the filling is too thin, add more flour.
• Let the pot pie cool slightly before serving to prevent the filling from spilling out.

Variations:

• Add other vegetables to the filling, such as potatoes, green beans, or corn.
• Use different types of cheese in the crust or filling.
• Top the pot pie with a sprinkle of bread crumbs or grated Parmesan cheese before baking.

The Ultimate Comfort Food

Whether you’re craving a cozy dinner or a nostalgic treat, this KFC-inspired chicken pot pie is sure to satisfy your cravings. With its flaky crust, hearty filling, and comforting flavors, it’s the perfect dish for any occasion.

Basics You Wanted To Know

Q: Can I use a store-bought crust for this recipe?
A: Yes, you can use a store-bought crust to save time. However, homemade crust is generally considered to be more flavorful and flaky.

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the pot pie up to 24 hours in advance. Simply cover it with plastic wrap and refrigerate. When ready to bake, let it come to room temperature for about 30 minutes before baking.

Q: Can I freeze this recipe?
A: Yes, you can freeze the unbaked pot pie for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed.