KFC Chicken Potpie Copycat

 

 This is a really good recipe. This is even better than KFC, the crust is so good that you could eat it on its own. The only thing about this recipe is you are really going to want to make 2 or 3 times more filling then the directions say so that you can freeze some for next time. This recipe takes almost all day to make but it is worth the wait. I changed the potatoes and carrots to frozen diced potatoes and frozen crinkle cut carrots. I did this because not only are they uniform size and shape so the cook all the way, where as the regular carrots and potatoes are still crunchy after being cooked. I already made the changes below.

***use the food processor for the crust to make it easier***

Crust- 

•  1 1/2 cups all-purpose flour 
• 1/2 teaspoon salt
•  5 tablespoons cold butter
•  1/4 cup shortening 
•  3 tablespoons cold water 
• 2 eggs, separated

Chicken- 

•  4 cups water
•  3 tablespoons salt
•  2 tablespoons sugar 
• 1 teaspoon ground black pepper
•  3/4 pound chicken breast fillets (about 2 fillets) 
•  1/2 pound chicken thigh fillets (about 2 fillets)

 Filling- 

• 1 cup frozen crinkle cut carrots 
•  1 cup diced hash brown potato
•  1 cup frozen peas
•  1/4 cup butter
•  1/4 cup all-purpose flour
•  1 1/2 cups chicken broth
•  1 cup whole milk
•  1/2 teaspoon salt
•  1/4 teaspoon rubbed dried sage pinch ground black pepper

1. Make the dough for the crust by combining the flour and salt in a medium bowl. Use a fork or a pastry knife to cut the cold butter and shortening into the flour until there are no pieces of butter or shortening larger than peas. Add the water and egg yolks (save the egg whites for later), and bring the dough together with your hands until you can form it into a ball. Wrap the ball in plastic and let it chill out in the fridge for 2 hours.

2. Make the brine for the chicken by combining the water with salt, sugar, and ground black pepper. Stir until the sugar and salt dissolve, and then add the chicken, cover, and chill for 2 hours. Don't let the chicken marinate for more than 2 hours or it will be too salty. If you will not be using the chicken after it has brined for exactly 2 hours, remove it from the brine and rinse it off, and then pop it back into the fridge inside a storage bag or covered container until you need it. 3. When you are ready to assemble the pot pies, preheat the oven to 400 degrees F.

4. Preheat a saute pan drizzled with about 1 tablespoon vegetable oil over medium heat. Rinse the chicken fillets, and then dry them. Add the chicken fillets to the pan and saute the breasts for 5 to 6 minutes per side and the thighs for 3 to 4 minutes per side. Remove the chicken and let it cool, then tear it into bite-size pieces.

 5. Use a steamer basket in a covered pan over boiling water to steam the sliced carrots and diced potato for 6 minutes. Add frozen peas and steam for an additional 6 minutes.

6. Make the sauce by melting the butter over medium-low heat in a large saucepan. Whisk in the flour, turn the heat to medium, and cook the flour and butter mixture for 1 minute, whisking often. Add the chicken broth and milk while whisking and simmer for 5 minutes, or until the sauce thickens. Add the steamed vegetables, chicken, salt, sage, and ground black pepper. Turn off the heat and allow the filling to cool for 10 minutes.7. Build the pot pies by spooning 1 to 1 1/2 cups of filling into small baking dishes, ramekins, or aluminum pot pie pans. Fill all of the pot pie pans and then get the dough ready. 8. Roll out dough and cut it into circles using an inverted round plastic storage container that has a diameter about 1-inch larger than the pie pans. You can roll the dough circles more after you cut them out if you need to stretch them bigger. Place the dough over each pie and then pinch all the way around the edges to seal. Slightly beat the leftover egg whites and brush over the top of each pot pie. Place the pies on a baking sheet and bake for 22 to 25 minutes, or until the tops are golden brown. Makes 4 to 6 pot pies.