1. Roast whole chicken.
2. Cool and debone. Cut into bite-sized pieces.
3. To make gravy: dissolve chicken bouillon in 2 cups of boiling water to make hot broth. Set aside.
4. Heat roasting pan from one roasted chicken and scrape. After water has evaporated and you have approximately 4 tablespoons of fat, stir in flour to make a thick paste. Slowly add chicken broth, stirring constantly, until 2 cups have been added. If gravy is still very thick, add up to 2 cups more of hot water, stirring constantly. Add salt and pepper to taste.
5. To make crust: mix together flour and salt. Add vegetable oil and cold whole milk at the same time. Stir lightly until mixed.
6. Round up dough in halves and roll out on floured board or in between wax paper sheets so you have two flat crusts. Place flattened dough back into refrigerator until pie is assembled.
7. Cook vegetables over medium heat for 5 – 10 minutes.
8. In a large bowl, mix gravy, veggies, and chicken together to combine the filling.
9. To assemble: use one half of the dough to line a large, deep dish pie or baking pan. Pour filling into baking pan. Cover with the other half of the crust.
10. Puncture top of crust with a fork. Bake at 350 degrees for 1 hour.
1 whole chicken
4 tablespoons chicken fat or pan drippings
4 tablespoons and 2 cups flour
2 cubes chicken bouillon
4 cups boiling water
1 1/2 teaspoons salt plus more to taste
pepper
1/2 cup vegetable oil
1/4 cup cold whole milk
5-6 cups chopped vegetables (onion, celery, carrots, green beans, corn, and any other favorites)
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