KFC Chicken Pot Pie

Ingredients

• 6 (5-6 inch) foil pie tins
• 1 rotisserie chicken, (shredded)
• 4 medium potatoes, (peeled, and cut into 1/2 inch cubes)
• 2 medium carrots, (peeled, and cut into 1/4 inch cubes)
• 1 cup frozen peas, (thawed)
• 2 tablespoons frozen onions, (thawed)
• 2-3 cans cream of chicken soup
• 1 3/4 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon granulated sugar
• 2 boxes, (4 crusts) ready-made flat pie crust
• 2 tablespoons heavy cream

Instructions

1. 1

   Preheat oven to 400ºF (204ºC).

2. 2

   Remove the meat from the bones of the rotisserie chicken and cut into bite-size pieces.

3. 3

   In a small pan cover potatoes (4) and carrots (2) with water and boil until almost tender. Drain.

4. 4

   Take pie crusts (4 crusts) out of the refrigerator to allow it to come to room temperature.

5. 5

   Mix chicken, potatoes, carrots, peas (1 cup), and onion (2 tablespoons) in a mixing bowl; set aside.

6. 6

   In a large pot, add soup (2-3 cans), milk (1 3/4 cup), salt (1/2 teaspoon), black pepper (1/4 teaspoon), and sugar (1/2 teaspoon). Mix well and simmer. Add chicken and vegetables to the sauce and simmer until warm, stirring often.

7. 7

   Scoop mixture into individual pie pans (6), careful not to overfill.

8. 8

   Roll out individual pie crusts until large enough to cut 2-6 1/2 inch pie crusts. Continue until you have 6 pie crusts.

9. 9

   Moisten the edges of the pastry and cover each tin pressing the edges to the rim. With a knife gently cut a slit into the pie dough, so steam will escape. Brush tops with heavy cream (2 tablespoons).

10. 10

    Bake on the middle oven rack for about 30-40 minutes or until pastry is cooked through and golden brown (if crusts brown too quickly, loosely cover with foil).