Deep-Fried Savory Chicken Pie
Deep-Fried Savory Chicken Pie might be just the main course you are searching for. One serving contains 1255 calories, 36g of protein, and 95g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up pepper, buttermilk biscuits, chicken, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.
Instructions
Add about 2 inches of oil to a heavy-bottomed pot or deep-fryer and heat to 350 degrees F.
Roll out the biscuits to measure 5 inches in diameter. Moisten edges with water or heavy cream.
Add Rodney's Chicken filling to the center of the circle. Fold dough over the filling to form a half-moon shape and seal edges with the tines of a fork.
Place each biscuit into the hot oil and fry until golden brown, about 4 to 6 minutes.
Remove from the oil and place on paper towels to drain.
Brush with melted butter, transfer to a serving dish and serve.
Preheat oven to 350 degrees F.
Stuff onions and carrots into the cavity of chicken. Rub salt, black pepper and butter into skin of chicken.
Place rosemary sprigs under the skin and place into a roasting pan.
Place sage on top of chicken and roast for 1 1/2 hours.
Remove the chicken from the oven.
Transfer to a cutting board and allow to cool.
Place carrots and potatoes on sheet pan and season with salt and pepper.
Place into the preheated oven and roast until caramelized.
When chicken has cooled, discard the onions, carrots, sage and rosemary. Pull the chicken meat off the bones and cut into 1/2-inch pieces.
Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.