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1
bake the chicken at 350F for about 2 hours (assuming a 3-4 pound bird), until internal temperature hits 165F.
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2
While the chicken cooks, toss the giblets in 1 cup of flour, thoroughly coating them, waiting a minute or two, and then coating some more.
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3
On medium, heat the oil in a two quart saucepan, and then toss in the floured giblets.
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4
Fry the giblets crispy on the outside, allowing them to erode as they stick to the bottom of the pan, and then break them up a bit to crisp them some more.
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5
Add the rest of the flour, and then slowly add one cup of water, while stirring, to deglaze and mix.
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6
It should paste quickly, so add, slowly the second cup of water, while stirring.
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7
Add the onion, garlic, bay, salt, and pepper, and stir and simmer a few more minutes.
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8
Add the drippings from the chicken, and stir until incorporated.
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9
Fish out the bits, and feed them to the dog.
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10
Add the stick of butter, and, when melted in, stir in the cream, too.
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11
Add the veggies, and cook soft.
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12
Tear apart the chicken, and add as much chicken as the gravy can hold.
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13
It should be about 3/4 of the chicken.
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14
Stir, salt to taste, and turn off the heat once it's incorporated.
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15
Add the fat, softened butter, crust flour, salt, and ice cold water in a mixing bowl, and mix.
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16
Once the dough is mixed, break into two lumps, and roll out one.
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17
Once rolled, roll the dough carefully back up with the rolling pin to ease the transition to the pan.
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18
Unfurl the dough in a 9x17in casserole, and press out a bottom layer.
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19
I know, blasphemy, right?
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20
It doesn't need to be perfect.
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21
Cook the bottom crust for about 10 minutes at 350F.
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22
Now add the filling to the bottom crust.
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23
Roll out a top crust, and then roll up that crust, and then roll it out on top of the filling.
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24
It's a pot pie; again, it doesn't need to be perfect.
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25
35 minutes at 350F, with another few minutes added at the end, at broil, to brown.
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26
Let set for a few minutes at least, and then serve.
