KFC-Style Chicken Pot Pie with Buttery Double Crust

Why You’ll Love This Recipe

• Classic KFC-style comfort: creamy chicken gravy loaded with peas, carrots, and potatoes.
• Buttery, flaky double crust that stays crisp on the bottom and shatters on top.
• Friendly for leftovers: use roasted or fried chicken for flavor-packed filling.
• Flexible: bake one big pie or six individual pot pies.

Grocery List

• Produce: Yellow onion, celery, carrots, potatoes, parsley
• Dairy: Unsalted butter, whole milk, heavy cream, 1 egg
• Pantry: All-purpose flour, low-sodium chicken broth, chicken bouillon base or powder, poultry seasoning, garlic powder, onion powder, turmeric, kosher salt, black pepper, apple cider vinegar (for dough)

Full Ingredients

Buttery Double Crust

• 2 1/2 cups (300 g) all-purpose flour
• 1 tsp fine sea salt
• 1 tsp granulated sugar (optional, for browning)
• 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1 tsp apple cider vinegar
• 1/2 cup (120 ml) ice water, plus up to 3 tbsp more as needed
• Or use 2 ready-made 9-inch pie crusts, kept cold

Creamy Chicken Filling

• 3 cups cooked chicken, 1/2-inch dice (fried or roasted)
• 2 cups peeled potatoes, 1/2-inch dice (about 12 oz)
• 1 cup carrots, 1/2-inch dice
• 1 cup frozen peas (no need to thaw)
• 4 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 celery stalks, finely diced (about 1/2 cup)
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1 tsp chicken bouillon base or powder
• 1/2 tsp poultry seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp freshly ground black pepper
• 1 to 1 1/4 tsp kosher salt, to taste
• 1/8 tsp ground turmeric (for golden color)
• 1 tbsp chopped fresh parsley

Assembly & Finish

• 1–2 tbsp unsalted butter, cut into small pats (for dotting filling)
• 1 egg beaten with 1 tbsp milk (egg wash)
• Flaky sea salt, for sprinkling (optional)

Step-by-Step Instructions

Step 1: Make the buttery double crust

In a large bowl, whisk flour, salt, and sugar. Cut in the cold butter with a pastry cutter or fingertips until pea-sized bits remain. Sprinkle in vinegar and 1/2 cup ice water, tossing with a fork. Add up to 3 tbsp more water, a spoonful at a time, just until the dough holds together when pressed. Divide into 2 disks, wrap, and chill 1 hour. If using store-bought crusts, keep them refrigerated until assembly.

Step 2: Par-cook the potatoes and carrots

Bring a medium pot of well-salted water to a boil. Add diced potatoes and carrots; cook 6 minutes until just tender but not soft. Drain thoroughly and spread on a towel to steam-dry. This step keeps the vegetables from leaching water into the gravy and helps the bottom crust stay crisp.

Step 3: Cook the creamy chicken gravy

Melt 4 tbsp butter in a large skillet or Dutch oven over medium heat. Add onion and celery; cook 5–6 minutes until translucent. Sprinkle in flour and cook, stirring, 2 minutes to form a blond roux. Gradually whisk in chicken broth, then milk and cream. Bring to a gentle simmer and cook 5–7 minutes, whisking, until thick enough to coat a spoon.

Season with bouillon, poultry seasoning, garlic powder, onion powder, pepper, turmeric, and salt to taste. Stir in peas, the par-cooked potatoes and carrots, parsley, and the diced chicken. Remove from heat and let the filling cool 15 minutes; a cooler, thick filling prevents a soggy crust.

Step 4: Prepare the crust and assemble

Place a rimmed baking sheet on the lower oven rack and preheat the oven to 425°F. Roll one dough disk into a 12-inch round. Fit it into a 9-inch deep-dish pie plate, letting excess overhang. Spoon in the cooled filling and dot with 1–2 tbsp butter. Brush the rim lightly with water. Roll the second dough disk to a 12-inch round and lay it over the filling. Trim to a 1-inch overhang, fold under, and crimp. Cut 5 small slits in the top to vent. Set the assembled pie in the freezer for 15 minutes to firm up.

For six individual pies: Use six 12-oz oven-safe ramekins. Cut six 5 1/2–6-inch rounds for bottoms and six 5-inch rounds for tops; assemble the same way and set on a sheet pan.

Step 5: Egg wash and bake

Brush the top crust with egg wash and sprinkle with flaky salt if you like. Transfer the pie to the preheated baking sheet. Bake 20 minutes at 425°F, then reduce oven to 375°F. Shield the rim with foil if browning quickly and continue baking 25–30 minutes, until the top is deep golden and the filling bubbles vigorously through the vents.

Step 6: Rest and serve

Let the pot pie rest 15–20 minutes so the creamy gravy sets into luscious layers. Slice and serve warm. For individual pies, resting 10–15 minutes is sufficient.

Pro Tips

• Keep everything cold: cold butter and a quick freeze of the assembled pie ensure flaky layers and a crisp bottom.
• Preheat a baking sheet: baking the pie on a hot sheet and on the lower rack helps cook the bottom crust thoroughly.
• Cool the filling: hot filling melts butter in the dough and leads to soggy crust; let it cool before assembly.
• Season boldly: bouillon, poultry seasoning, and black pepper create that classic takeout-style savory profile.
• If using fried chicken: remove thick, soft breading pieces; small crispy bits are fine and add flavor.

Variations

• Puff pastry topper: Skip the bottom crust and use a single sheet of puff pastry on top for a weeknight shortcut.
• Cheddar-herb crust: Mix 1/2 cup finely shredded sharp cheddar and 1 tsp dried parsley into the flour before cutting in butter.
• Individual double-crust pies: Line and top six 12-oz ramekins with pie dough; bake 15 minutes at 425°F, then 20–25 minutes at 375°F.

Storage & Make-Ahead

Refrigerate leftovers, covered, up to 3 days. Reheat slices at 350°F for 20–25 minutes, loosely tented with foil until hot and crisp. The filling can be made up to 3 days ahead (refrigerated) or 2 months ahead (frozen). To freeze an unbaked pie, assemble fully without egg wash, wrap well, and freeze up to 2 months. Bake from frozen on a preheated sheet at 400°F for 30 minutes, then 375°F for 45–55 minutes until deeply golden and bubbling; brush with egg wash after the first 30 minutes.

Nutrition (per serving)

Approximate: 760 calories; 46 g fat; 55 g carbohydrates; 27 g protein; 4 g fiber; 950 mg sodium.