Savory Chicken Pot Pie

This is a Rachel "Paula Deen" Skilling special...

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 fat free half and half

We started with a "best of the boneless" chicken - all the meat (white and dark) and none of the mess.  Bake the chicken at 350 for about 45 minutes, salt and pepper to taste and be sure to catch the drippings. Cut the chicken when it is done and allow it to cool.  Save the drippings and then reuse the catch pan to roast the onion, carrots and potatoes for the filling.  Season with salt and pepper.  Once well roasted, put the cut chicken and roasted vegetables in a large bowl lace with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour. Mix together well. Set aside.

We cheated on the top crust and just used from grand flaky biscuits, pressed flat and then drizzled in a little butter.  Put the filling mix in a large baking pan, add the crust topping, cover and bake at 350 for about 25 minutes, covered.  For the last 20 minutes, uncover and allow the biscuits to get crispy and finished... when you take it out of the oven, let it cool and enjoy!  (we finished the meal with a wedge salad of blue cheese and bacon - mmm!!