Savory Chicken Pot Pie Paula Deen
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
- 3 whole carrots, peeled and chopped
- 2 vidalia onions, quartered
- 1 (3 lb) whole chickens
- 1/8 cup kosher salt, can use more if needed
- fresh ground black pepper
- 1/2 cup butter, softened
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 1 cup sliced carrot
- 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
- 1/2 tablespoon salt
- 1 tablespoon sugar
- 1 1/2 cups vegetable shortening
- 1/2 cup ice cold water
- 1/2 cup butter, melted
Recipe
- 1 for the chicken:.
- 2 preheat oven to 350 degrees f.
- 3 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.
- 4 remove the chicken from the oven. transfer to a cutting board and allow to cool.
- 5 for the filling:.
- 6 place carrots and potatoes on sheet pan and season with salt and pepper. place into the preheated oven and roast until caramelized.
- 7 when chicken has cooled, discard the onions, carrots, sage and rosemary.
- 8 pull the chicken meat off the bones and cut into 1/2-inch pieces.
- 9 place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
- 10 mix together well. *cook's note: filling will be thick.
- 11 for the crust:.
- 12 knead all ingredients together in a large bowl, slowly adding the water.
- 13 divide into 2 pieces and roll out on a lightly floured work surface. one will be the bottom crust, the other the top.
- 14 place 1 piece of dough into the bottom of a 9-inch pie dish. add filling and top with the other piece of dough.
- 15 crimp the edges together with a spoon or a fork.
- 16 brush the top crust with melted butter and bake in the preheated oven for 50 minutes.
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