Servings: 8 pies
Prep Time: 10 min
Cook Time: 25 min
1 package buttermilk biscuits
Water or heavy cream
Rodney Henry’s Savory Chicken Pie filling, recipe follows
1/4 cup melted butter
Rodney Henry’s Savory Chicken Pie filling:
3 whole carrots, peeled and chopped
2 Vidalia onions, quartered
1 (5-pound) whole chicken
1/4 cup salt
Freshly ground black pepper
1 stick butter, softened
2 sprigs fresh rosemary
2 sprigs fresh sage
1 cup sliced carrots
4 red potatoes, sliced thin
3/4 cup corn
1/2 cup peas
2 1/2 cups heavy cream
1/2 cup all-purpose flour
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.
For the chicken:
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.
For the filling:
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. Mix together well. *Cook’s Note: Filling will be thick
Recipe courtesy Paula Deen and Rodney Henry
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