Deep-Fried Savory Chicken Pie

Total Time:
35 min
10 min
25 min

8 pies

  • Oil
  • 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
  • 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
  • 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.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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