Savory Chicken Pot Pie Paula Deen

Recipe by Scoutie
READY IN: 2hrs 30mins
YIELD: 1 pie




  • 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. *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.