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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Due to the waste of chicken in the restaurants, the Colonel created a recipe to help use the chicken that was unable to be sold...so he devised the potpie recipe. You see, the chicken could only sit and be sold for 2 hrs after it is fried. This was sent to a recipe group, AARestaurant_Recipes, by tabbitha Ingredients:
2 potatoes, peeled and cooked |
2/3 cup frozen peas |
2 cans cream of chicken soup |
2 carrots, peeled and cooked |
2 tablespoons frozen onions |
2 cups cooked chicken |
1 dash salt and pepper |
1 dash msg |
Directions:
1. In a bowl, combine all cooked vegetables and chicken; add the cream of chicken soup and seasoning.
2. The mixture should be thick, but not too thick; if the mixture is too thick add some milk to the mixture.
3. Scoop the mixture into individual pie pans.
4. Use the KFC biscuit recipe, which I have added to my collection, to make the crust.
5. Roll out the dough thin, and place on top; then brush with butter.
6. Bake in a 375 F oven for 15 to 25 minutes or until it is heated throughout and the crust is golden brown.
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