KFC Pot Pie
No waste of chicken in the restaurants, Colonel created a recipe to help use the chicken that was unable to be sold. So he devised the pot pie recipe. The chicken could only sit and be sold for 2 hrs after it is fried.
Yield
4 servingsPrep
5 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
peeled and cooked |
|
| ⅔ | cup |
peas, frozen
|
*
|
| 2 | each |
soup, cream of chicken
2 cans |
*
|
| 2 | each |
carrots
peeled and cooked |
|
| 2 | teaspoon |
frozen onions
|
* |
| 2 | cups |
chicken
cooked |
|
| 1 | dash |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
peeled and cooked |
|
| 158 | ml |
peas, frozen
|
*
|
| 2 | each |
soup, cream of chicken
2 cans |
*
|
| 2 | each |
carrots
peeled and cooked |
|
| 1E+1 | ml |
frozen onions
|
* |
| 473 | ml |
chicken
cooked |
|
| 1 | dash |
salt and black pepper
|
*
|
Directions
In a bowl combine all cooked vegetables and chicken.
Add the cream of chicken soup and seasoning.
The mixture should be thick but not too thick if the mixture is too thick, add some milk to the mixture.
Scoop the mixture into individual pie pans.
Use the biscuit recipe in this book to make the crust.
Roll out the dough thin and place on top then brush with butter.
Bake in a 375℉ (190℃) oven for 15 to 25 minutes or until it is heated through and the crust is golden brown.
