savory chicken pot pie

Name: Savory Chicken Pot Pie
Prep time: 2 h
Cook time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 - chicken whole (i used 3 large breasts bone on , skin on); 1/2 - sweet onion sliced thin; 3 clove(s) 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 cup(s) heavy cream; 1/2 cup(s) flour; 2 - 9" pie crusts uncooked; 2 tablespoon(s) butter, melted

(4 RATINGS)

156 Pinches 6 Photos

Melanie B

Kennesaw, GA

Updated on Aug 26, 2011

Inspired by Paula Deen & Rodney Henry Paula had Rodney on her show recently and this is what the made (sort of...I made it MY way.) I had enough filling for 2 pies. I froze the other half of the filling. I also froze slices of the pie for my lunches. Here is the link to their original chicken pot pie recipe. https://www.pauladeen.com/recipe/southern-homestyle-chicken-pot-pie/ This is very time consuming, but if you make a double batch, you have 4 pies. The filling freezes nicely.

Rate

prep time 2 Hr

cook time 50 Min

method Bake

yield 8 per pie/ makes 2 pies

Ingredients

1 - chicken whole (i used 3 large breasts bone on , skin on)
1/2 - sweet onion sliced thin
3 cloves 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 corn
1 can peas
2 1/2 cups heavy cream
1/2 cup flour
2 - 9" pie crusts uncooked
2 tablespoons butter, melted

How To Make savory chicken pot pie

Step 1

Preheat oven to 350 degrees F.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

NOTE*** You could easily do this with left over chicken, rotisserie chicken or left over turkey meat from the holidays.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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