4 bone in chicken thighs
1 big bunch sage on stem, tied into bundle
4 to 5 big carrots, diced
Same amount green vegetables, like Green Peppers or Celery (I used peppers this time)
2 large onions
water to cover
2 tablespoons flour
Heat the butter in a large pot over medium heat. Season the chicken with salt and pepper then add to the hot butter skin side down. Saute until well browned on all sides.
Remove the chicken and toss in the diced vegetables, stir well into the nice hot butter and chicken fat.
Add the flour, stir well, cook until it smells slightly nutty.
Add salt and pepper to season. Saute until softened. Add the chicken back in. Add the bundle of sage. Add the water and bring to a simmer. Reduce to low heat and cook until the chicken is fork tender.
Remove the sage and toss. Refrigerate the rest.
Shred the chicken, reserve the bones for some delicious broth.
Heat the oven to 400 degrees.
1.5 cups flour
12 tablespoons cold butter
3-5 tablespoons ice water (I used 3 today)
Cut the butter into the flour until it is yellow and the chunks of butter are pea sized or smaller and everything looks like coarse sand. Use the food processor to cheat, I do.
Wrap and rest in the refrigerator for 30 minutes.
Roll the dough out to about 1/8 inch. Drape over the pie pans of your choice. Fill with the chicken mixture. Top with more dough, pinch, vent, and toss into the oven.
Bake for 25 minutes. Serve hot or freeze for another day. Enjoy one today and another tomorrow!
Take the rest of the dough, roll out flat and cover with large granulated sugar. Bake until golden brown, 8 – 10 minutes, and remove. Cool and Eat.