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Almost KFC Chicken Pot Pie Recipe

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This recipe for Almost KFC Chicken Pot Pie, by , is from Recipes from the McLear, McCarthy, and Myers Homes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Missy McLear


1 rotisserie chicken
1 sheet Pepperidge Farm frozen puff pastry
3 medium potatoes (1 lbs.)
6 or 7 carrots peeled and sliced very thin
1 cup frozen peas
Salt and pepper
2 10 cans condensed cream of chicken soup
2 soup cans of milk
1 tsp sugar

Remove bones from chicken and shred meat into bite-sized chunks. Measure out 4 cups and set aside, reserving any remaining chicken for another use.

Remove puff pastry sheet from the box and thaw at room temperature. Scrub potatoes and cut into inch cubes. Place in a large pot. Add carrots. Barely cover with hot water. Cover pot, bring to a boil, and simmer until vegetables are just tender, about 10 minutes. Place frozen peas in a strainer. Pour potatoes and carrots over the peas in the strainer and drain. Season with salt and pepper.

In the same pot, combine soup and milk, stirring until smooth. Heat to a simmer. Stir in sugar and add shredded chicken and vegetables. Simmer until warmed through.

Unfold pastry sheets and roll out on a lightly floured board to a rectangle slightly larger than a 9X13 pan. Pour hot filling into pan. Moisten edges of pastry and place over filling moistened edges down. Fold edges over the rim of the pan and press to seal. Bake at 400 degrees F. for 20 minutes or until pastry is golden brown.




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