KFC Pot Pie
No waste of chicken in the restaurants, Colonel created a recipe to help use the chicken that was unable to be sold. So he devised the pot pie recipe. The chicken could only sit and be sold for 2 hrs after it is fried. 138
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Ingredients
| 2 | each |
potatoes
peeled and cooked |
|
| ⅔ | cup |
peas, frozen
|
* |
| 2 | each |
soup, cream of chicken
2 cans |
* |
| 2 | each |
carrots
peeled and cooked |
|
| 2 | teaspoon |
frozen onions
|
* |
| 2 | cups |
chicken
cooked |
|
| 1 | dash |
salt and black pepper
|
* |
Directions
In a bowl combine all cooked vegetables and chicken.
Add the cream of chicken soup and seasoning.
The mixture should be thick but not too thick if the mixture is too thick, add some milk to the mixture.
Scoop the mixture into individual pie pans.
Use the biscuit recipe in this book to make the crust.
Roll out the dough thin and place on top then brush with butter.
Bake in a 375℉ (190℃) oven for 15 to 25 minutes or until it is heated through and the crust is golden brown.
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Nutrition Facts
Serving Size 184g (6.5 oz)Amount per Serving
Calories 21722% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 62mg
21%
Sodium 85mg
4%
Total Carbohydrate
7g
7%
Dietary Fiber 2g
9%
Sugars g
Protein
44g
Vitamin A 103%
•
Vitamin C 13%
Calcium 3%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
