Lunch: Savory Chicken Pie

A complete and delicious meal all in one pan.

Ingredients

3 whole carrots, peeled and chopped, plus 1 cup sliced carrots
2 Vidalia onions, quartered
1 (5 lb) whole chicken
1/4 cup plus 2 tablespoons salt
black pepper, freshly ground
1 stick unsalted butter, softened, plus 1/2 cup melted
2 sprigs fresh rosemary
2 sprigs fresh sage
4 red potatoes, sliced thin
3/4 cup corn
1/2 cup peas
2 1/2 cups heavy cream
3 1/2 cups all-purpose flour, divided, plus more for work surface
1 tablespoon sugar
1 1/2 cups vegetable shortening
2 cups cold water

Instructions

Preheat oven to 350 °.
Stuff onions and whole carrots into the cavity of the chicken. Rub 1/4 cup salt, black pepper and 1 stick 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.

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