Whole Chicken Pie

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*This was inspired by the chicken photo from this article about Chef Barbara Lynch.
Ingredients for One Whole Chicken Pie:


1 whole chicken, between 3 1/4 and 3 1/2 pounds


kosher salt as needed


1 recipe buttercrust pastry dough (this was just barely enough)


1 egg beaten with 2 teaspoon of water



For the veggie stuffing:


1/2 yellow onion, small dice


1 small carrot, small dice


1/2 rib celery, small dice


1 to 2 tablespoons minced rosemary or other fresh herb


kosher salt, freshly ground black pepper, and cayenne to taste


2 teaspoons olive oil



For the sauce (this is for 4 portions, I only made 2):


1 tablespoon butter


1/2 cup veggies from inside chicken (pull out while chicken rests, but replace the crust)


salt to taste


2/3 cup white or rose wine


1/3 cup pan drippings and/or splash of stock


4 tablespoons cold butter cut in cubes


Note: This is a rich butter sauce, but a gravy, so you only get a few tablespoons


happy cooking.

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