Lunch: Deep-Fried Savory Chicken Pie

A twist on the pot pie classic.

Ingredients

oil
1 package buttermilk biscuits
1/4 cup butter, melted, plus 1 stick softened
water, or heavy cream
3 whole carrot, peeled and chopped, plus 1 cup sliced
2 Vidalia onions, quartered
1 (5 lb) whole chicken
1/4 cup salt
black pepper, freshly ground
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
1/2 cup all-purpose flour

Instructions

Add about 2 inches of oil to a heavy-bottomed pot or deep-fryer and heat to 350 °.
Roll out the biscuits to measure 5 inches in diameter. Moisten edges with water or heavy cream. Add Rodney's Chicken filling to the center of the circle. Fold dough over the filling to form a half-moon shape and seal edges with the tines of a fork. Place each biscuit into the hot oil and fry until golden brown, about 4 to 6 minutes. Remove from the oil and place on paper towels to drain. Brush with 1/4 cup melted butter, transfer to a serving dish and serve.

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