KFC Chicken Pot Pie (eatingonadime)

6, 5 – 6″ foil pot pie Tins
1 rotisserie chicken or shredded chicken breasts
2 sheet puff pastry dough
4 – 5 potatoes
4 – 5 carrots
2 cup frozen peas
2 can Cream of Chicken Soup
15 oz milk
1 t sugar
salt and pepper to taste

Pick meat from bones and cut into bite size pieces. Peel and cut potatoes into 1/2″ cubes. Peel and slice carrots into 1/4″ slices or dices. Remove pastry from box and thaw at room temp. Boil potatoes and carrots in water until almost tender. Drain liquid, add frozen peas and set aside. In a large pot, add soup, milk and sugar. Mix well and simmer. Preheat oven to 400 F. Add chicken and vegetables to the sauce and simmer until warm, stirring frequently. Spoon mix into each pie tin, Do not over fill. Cut pastry into 6″ circles and then roll slightly to make sure crust will overlap rim. Moisten edges of pastry and cover each tin pressing edges to the rim. Bake for 18 min until the top is brown. To Freeze: Finish filling the pies. Do not bake. Instead freeze. Wrap tightly with saran wrap. To reheat, thaw overnight in the fridge and then bake like normal. Enjoy!


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