Chicken Pot Pie

 

whole pastured chicken
+
broth
+
prepared pie crust

Begin two days in advance, roasting whole chicken in dutch oven: Brush cavity with butter, then sprinkle with salt and pepper. Fill with celery and onions, and a couple bay leaves. Brush the skin with butter then sprinkle with salt, pepper, thyme, onion powder & garlic powder. Roast covered at 425℉ for 1-1.25 hours, depending on the size of the bird.

Debone chicken when cool, returning bones to the dutch oven. Add water to pot to cover bones. Raise to boil, simmer overnight. 

That same night, prepare:
PIE CRUST

Next, the filling:

1/2 cup butter
1 whole yellow onion, diced
1 teaspoon salt
1 teaspoon pepper
1 cup spent leaven
1 3/4 cups broth
1 3/4 cups milk (raw)
2 cups frozen peas
2 cups diced carrot
2 cups chopped green beans
roast chicken pieces

In the dutch oven, melt butter, then add onion. Steam vegetables together in a steamer basket until soft. Saute onion until translucent, then add salt and pepper. Pour spent leaven into butter and onion, stirring to cook flour. Add broth and milk, returning to a boil, or just heat until thickened. Add vegetables and chicken. Stir, and set aside to cool.

Divide cold pie crust mass to 2/3 & 1/3, then roll out 2/3 to fit into a 12" cast iron skillet. Transfer crust into skillet, and then prepare top crust by rolling remaining 1/3 to just the diameter of the top of the skillet.

Pour filling into crust, then lay top crust over.

Refrigerate or freeze until ready to bake, or bake at 400℉ for 40 minutes, until top crust is golden and filling is bubbly.

You may also make this a veggie pot pie by roasting small florets of cauliflower & broccoli, mushrooms, small-diced potatoes and green beans, as well as the carrots, peas and onions. If I am making for vegetarians, I will use veggie broth.