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1
For the chicken:
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2
Preheat oven to 350 degrees F.
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3
Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and 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.
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4
Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
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5
For the filling:
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6
Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
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7
When chicken has cooled, discard the onions, carrots, sage and rosemary.
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8
Pull the chicken meat off the bones and cut into 1/2-inch pieces.
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9
Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
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10
Mix together well. *Cook's Note: Filling will be thick.
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11
For the crust:
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12
Knead all ingredients together in a large bowl, slowly adding the water.
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13
Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
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14
Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
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15
Crimp the edges together with a spoon or a fork.
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16
Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.
