Ingredients
- 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
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 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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By desireey
Levittown, PA
on October 26, 2012
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I guess I should not give this all 5 stars since I used refrigerated pie crusts but the filling was so good I had to write a review. The only thing I did differently was to add half a bag of frozen pearl onions that I pre-thawed. My three men love them! Not sure if I would attempt the crust since the reviews are questionable but we will definitely make the pie itself again!
By abbey1980
st.paris
on April 18, 2012
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I was so excited to try this recipe. However it turned out pretty bad. It's like they didn't try this before they made it!! First everyone else who said the crust was toooooo salty was right! And TWO cups of water!?! At one it was getting gooey. ( I only added one I followed this recipe to a T. There is no way you could get all of this in a 9in pie pan. This probably could make two. I just put mine in a bigger pan. The filling was good but you couldn't taste it past the salty crust.. And crust, there was way toooo much. It just ended up being a gooey mess! I think I will stick to Paula's recipe and not her guests! A&A Deppen
By foodlover95
on March 06, 2012
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This is a great pie! I modified it a little bit though. I roasted the carrots and potatoes with the chicken so they cooked in the nice chicken juices, and then I mixed in the corn and peas, 1 pint of cream, and half a cup of flour. The filling was the perfect consistency: smooth and creamy but still thick. I used a store bought pie crust because I didn't have time to make my own, but it still turned out delicious. Great weekend recipe!
Read all 23 reviews