Savory Chicken Pie

Total Time:
3 hr 5 min
30 min
2 hr 35 min

1 (9-inch) pie

  • 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
  • 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
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.

  • 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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