SAVORY CHICKEN POT PIE

Savory Chicken Pot Pie image

Provided by Melanie B

Time 2h50m

Number Of Ingredients 16

1 chicken whole (i used 3 large breasts bone on , skin on)
1/2 sweet onion sliced thin
3 clove garlic, sliced
10 sage leaves, fresh
3 or 4 rosemary sprigs, fresh
salt and pepper
1/2 sweet onion cut into wedges
3 whole carrots peeled & chopped
6 small (or 3 large) potatoes peeled & diced
olive oil
1 can(s) corn
1 can(s) peas
2 1/2 c heavy cream
1/2 c flour
2 9" pie crusts uncooked
2 Tbsp butter, melted

Steps:

1. Preheat oven to 350 degrees F.
2. Chicken: Place rosemary sprigs, onion slices, garlic slices, and sage under the skin and place into a roasting pan. Salt and pepper the skin. Bake 45 minutes (or longer if using a whole chicken) or until the chicken is done. Remove the chicken from the oven and cool.
3. Roast carrots, onion wedges & potatoes drizzled with olive oil. (I put them on a sheet pan and put an oven rack above my chicken and cooked them both at the same time.) Roast until tender- 30 minutes or so.
4. When chicken has cooled, pour the 'juices ' from the pan into your bowl. Pull the meat from the bones and chop into bite sized pieces. Discard the herbs. Add potatoes, carrots, peas, corn, heavy cream and flour. *** OR you can make a white cream gravy instead of the heavy cream and flour mixture.*** Mix together well. Salt and pepper to taste.
5. Pour into the pie crust and top with the other piece of dough. Crimp the edges together with a fork. Brush the top crust with melted butter. Cut a small vent in the top. Bake in the preheated oven (350)for 50 minutes.
6. NOTE*** You could easily do this with left over chicken, rotisserie chicken or left over turkey meat from the holidays.