Welcome! Subscribe now to view all shows. Login / Learn More
 

More Views

More Views

Savory Chicken Pie Recipe by Rodney Henry

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Savory Chicken Pie Recipe by Rodney Henry

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving

Ingredients

  • 3 whole carrots, peeled and chopped
  • 1 stick softened butter
  • 2 Vidalia onions, quartered
  • 1 (5-pound) whole chicken
  • 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
  • 3 1/2 cups all-purpose flour, divided, plus more for work surface
  • 1/4 cup plus 2 tablesoons salt
  • 1 tablespoon sugar
  • 1 1/2 cups vegetable shortening
  • 2 cups cold water
  • 1/2 cup butter, melted

Preparation

For the chicken:

 

Preheat oven to 350 degrees F.

 

Stuff onions and whole carrots into the cavity of the chicken. Rub 1/4 cup salt, black pepper and 1 stick 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, sliced 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 3 cups flour, 2 tablespoons salt, sugar, shortening, water and melted butter 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

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

For the chicken:

 

Preheat oven to 350 degrees F.

 

Stuff onions and whole carrots into the cavity of the chicken. Rub 1/4 cup salt, black pepper and 1 stick 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, sliced 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 3 cups flour, 2 tablespoons salt, sugar, shortening, water and melted butter 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

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product