KFC Chicken Pot Pie

Ingredients:

3 potatoes ~ diced

1/2 cups ~ diced

14oz cream of chicken soup

1 cups milk

1/2 tsp sugar

2 cups rotisserie chicken ~ shredded

Salt and pepper to taste

Pie Crust

2 cups AP flour

1 tsp salt

2/3 cup + 2 tbsp shortening

4-6 tbsp ice-cold water

Directions/Instructions:

1. Boil the potatoes and carrots until tender.  Drain the liquid and set aside.
2. Combine the chicken soup, milk, and sugar in a pot and bring it to a simmer.  Add the chicken, cooked potatoes, and carrots.  Mix together and let it simmer until warm while stirring frequently.
3. Preheat oven to 425 deg F.  Spray 12 medium non-stick muffin cups with cooking spray.
4. While waiting for the oven to heat, prepare the pie crust.  In a food processor, combine flour, salt, and shortening.  Mix resembles coarse crumb and adds one tablespoon at a time till it forms a smooth dough.
5. Divide the dough and use a cookie cutter using 4-1/2" in diameter.  Place these into the mini muffin pan pressing in on the sides as needed.
6. Once the filling cools, scoop out about 1 tablespoon of filling into each pie cup.  Roll out the remaining dough, and cut out small circles using a 2-1/2" cookie cutter for the top of the pies.
7. Whisk together 1 egg to form an egg wash to brush on top of the pies or brush with milk for a similar effect.
8. Bake the pies for 15-18 mins or until the crust is golden.  Allow the pies to cool completely before serving.