Savory Chicken Pie

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Savory Chicken Pie Savory Chicken Pie

Servings: 1 (9-inch) pie
Prep Time: 30 min
Cook Time: 2 hours 35 min
Difficulty: Easy

Ingredients Add to grocery list

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

3 cups all-purpose flour, plus more for work surface
2 tablespoons salt
1 tablespoon sugar
1 1/2 cups vegetable shortening
2 cups cold water
1/2 cup butter, melted





For the chicken:

Preheat oven to 350 degrees F.

Stuff onions and carrots into the cavity of the 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. Set aside for crust. *Cook’s Note: Filling will be thick.

For the 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. Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough. Crimp the edges together with a spoon or a fork. Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.

Recipe courtesy Rodney Henry

Show: Paula's Best Dishes
          Watch Paula on Food Network

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Leave a Comment

Reader Comments:


They really need to change the amount of water for the crust.Should be 2 Tbls

By beth Moore on January 02, 2014


I wish I read the reviews before making this!! The measurements are way off on the pie crust. I followed the instructions exactly and was left with a bowl of watery mess

By Stephanie on October 22, 2013


I saw you on the news inTexas and you look great. You go girl. Keep up the good work. I have watched you for years.

By Lillian on September 20, 2013


Hi Paula, I am 63 and have recently been diagnosed with type 2 diabetes. I am trying to control it with diet & exercise, no medication at this time. I was hoping that you would have a new cookbook out specifically for diabetics since you also have this disease. I have been checking out your lighter recipes and would like to see carb counts for these foods. Also, any dessert recipes for the holidays? By the way. . . you look great! Thanks Diana

By Diana Ritz on November 17, 2012


This is wonderful. I bought pie crust instead of making my own and it was great. I sometimes cook the chicken for a meal itself. It's so juicy and flavorful.

By Bridgett on November 15, 2012


Delicious! My husband loved it

By Nichole Alpert Loaiza on October 23, 2012


Turned out great just made some minor adjustments. Use the already made pie crust. Add some broth on the baked poatoes. Use the broth from chicken and pour into the chicken and vegetable mixture it should be around a cup. Make sure it enough to really go thru the mixtue and not be runny. Then I mixed 2 Tbsp. of flour into the mixture instead of a half of cup.Then I baked it at 375 degrees for the 50 min. Good Luck!!

By Linda on April 23, 2012


When I saw this featured on Paula's show, I was so excited to make it. Sadly enough, I was disappointed in the final product. The measurements are definitely off on this recipe....too much water in the crust, the veggies were still crunchy (even after the roasting process) and too much heavy cream in the filling. For the amount of time dedicated to making the pie, it was an overall let down.

By Lisa on February 25, 2012


PAULA! I have been watching your'e show for some time now and I just love it your'e CHICKEN PIE WAS THE BEST. Ihave tried a few of your'e RECIPES and my family just loved them JUDITH NOVEMBER 19-2011

By JUDITH MEILLEUR on November 20, 2011



By GAIL SHEPPARD on October 02, 2011


I was surprised to only read reviews of the crust?! I used a store bought crust. I made this tonight and it came out really good. I made a few revisions to the filling based on gut and fear of no flavor(only using .5 cups flour & 2.5 cups cream for sauce scared me).Cooking chix-It seemed Rodney wanted a whole stick of butter on chix, I used less than half. 1/4 cup salt?...not! I value my heart. Also, 1/2 way through, I poured 1 can chix broth over bird so I would have adequate juice. After boning chix, I poured most of the juice from pan into bowl w/chix meat. When trying to 'carmalize veg', the only thing happening was carrots shriveling & potatoes drying. So I added some of the juice to them too, along w/a bit of tarragon. I also cut potato slices in half to be more 'user' friendly. (be warned, veg takes forever to cook!) Also pumped up heat to 400 when cooking pie. Started on 350 and was going nowhere. No way was it gonna heat through and brown in 50 minutes. I had enough filling to make a full stuffed pie and 8 fried minis. Ahhh...those little deep fried pillows of love were great.

By Tracy on September 28, 2011


Pie crust was really runny, but nothing some flour couldn't fix.

By Megan on August 16, 2011


Made this tonight and it was excellent! I had a little trouble with the pie crust but everything turned out fine.

By Cheryl Laford on May 19, 2011


By Anonymous on November 01, 2009


This was my first attempt at making a pie crust. I am so glad I got to see them make it on the show! It really was easy to make smile

By liz11990 on May 27, 2009

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