Foodie Friday ~ Savory Chicken Pot Pie

Did you ever see Rodney Henry cook on the Paula Deen show? I happen to watch him a couple of weeks ago. He made this Savory Chicken Pie. It was amazingly good. Hope you enjoy it as much as I did.

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

Mix chicken juice from roasting pan with heavy cream and flour.

Add frozen corn and peas.

Pull the chicken meat off the bones and cut into 1/2-inch pieces.

Rodney's recipe has instructions for his homemade crust.......I used Pillsbury.

Adding the roasted carrots and potatoes into the filling.

Ready for the oven.

Like I said, it was amazing:)

Savory Chicken Pie

Ingredients:

3 whole carrots, peeler and chopped

2 Vidalia onions, quartered

1 (5-pound) whole chicken

1/4 cup salt

Freshly ground black pepper

1 stick butter, softened

2 springs fresh rosemary

2 sprigs fresh sage

Filling:

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

Crust:

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

Directions

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 a 425 degree oven for 50 minutes.

I am thinking I could use this recipe for the left over turkey at Thanksgiving:)

Foodie Friday is presented by Gollum at
"Designs by Gollum"
visit her site for more fabulous recipes:)