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    KFC Chicken Pot Pie


    Source of Recipe


    Unknown

    1 rotisserie chicken
    1 sheet pepperidge farm puff pastry
    6 medium potatoes
    1-1/2 Cups sliced carrots
    1 Cup frozen peas
    salt and pepper to taste
    2 cans cream of chicken soup
    2 soup cans milk
    1-1/2 Teaspoons sugar
    1 baking dish approximately 9" x 13"
    .
    Shred chicken into bite size pieces--you should have about 4 cups. Remove pastry and thaw at room temperature. Scrub potatoes and cut into 1/2" cubes. Place in large pot with carrots, cover with water and boil until tender. Place frozen peas in strainer. Pour hot vegetable mix over. Drain, season with salt & pepper. In a separate large pot, mix soup, milk and sugar. Simmer for a few minutes. Add chicken & vegetables and simmer until warm. Roll pastry until it's an inch or so larger on all sides than your baking dish. Pour hot filling into baking dish, moisten edges of pastry and cover filling. Seal edges and bake @400 degrees for 20 minutes.



 

 

 

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