Savory Chicken Pie

Name: Savory Chicken Pie
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 118 milliliters butter, melted; 1 stick butter, softened; 237 milliliters sliced carrots; 3 whole carrots, peeled and chopped; 177 milliliters corn; 118 milliliters all-purpose flour; 710 milliliters all-purpose flour, plus more for work surface; 2 sprigs fresh rosemary; 2 sprigs fresh sage; 591 milliliters heavy cream; 118 milliliters peas; 4 red potatoes, sliced thin; 59 milliliters salt; 2 Tbsps salt; 1 Tbsp sugar; 355 milliliters vegetable shortening; 2 Vidalia onions, quartered; 473 milliliters cold water; 2 kilograms whole chicken

Savory Chicken Pie might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 37g of protein, 111g of fat, and a total of 1436 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of flour, carrots, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable shortening you could follow this main course with the Cherry Cheesecake Muddy Buddies as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 5 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken.

Ingredients you will need

Black Pepper

Carrot

Whole Chicken

Butter

Onion

Salt

Dry Seasoning Rub

Place rosemary sprigs under the skin and place into a roasting pan.

Ingredients you will need

Rosemary

Equipment you will use

Roasting Pan

Place sage on top of chicken and roast for 1 1/2 hours.

Ingredients you will need

Whole Chicken

Sage

Remove the chicken from the oven.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Transfer to a cutting board and allow to cool.

Equipment you will use

Cutting Board

Place carrots and potatoes on sheet pan and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Carrot

Equipment you will use

Frying Pan

Place into the preheated oven and roast until caramelized.

Equipment you will use

Oven

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.

Ingredients you will need

Chicken Meat

Rosemary

Carrot

Whole Chicken

Onion

Sage

Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.

Ingredients you will need

Heavy Cream

Potato

Carrot

Whole Chicken

All Purpose Flour

Juice

Corn

Peas

Equipment you will use

Roasting Pan

Bowl

Mix together well. Set aside for crust. *Cook's Note: Filling will be thick.

Ingredients you will need

Crust

Knead all ingredients together in a large bowl, slowly adding the water. Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.

Ingredients you will need

Crust

Water

Roll

Equipment you will use

Bowl

Place 1 piece of dough into the bottom of a 9-inch pie dish.

Ingredients you will need

Dough

Equipment you will use

Pie Form

Add filling and top with the other piece of dough. Crimp the edges together with a spoon or a fork.

Ingredients you will need

Dough

Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.

Ingredients you will need

Butter

Crust

Equipment you will use

Oven

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.