Place chicken in large kettle.. Add 2 cups water, salt, pepper and carrots. Bring to boil, reduce heat.. Cover and simmer 45 minutes. Add peas and simmer additional 15 minutes, or until chicken is tender (test leg). Remove to bowl to cool.
Skim fat from broth. Reserve 2 Tbsp. fat. Melt butter or margarine with the fat in medium pan.. Then stir in flour and cook, stirring constantly until bubbly. Stir in chicken broth/vegetable mixture. Continue cooking until gravy thickens and bubbles one minute.
When chicken is cool enough to handle, pull off skin and cut meat into bite-sized pieces. Stir into gravy and pour into either 8x8" or 13x9" pan. (Will certainly need larger size if two chickens are used)
Combine bisquit mix and sour cream in small bowl into stiff dough. Turn out on highly floured board or pastry cloth. Knead a few times and roll out thickly (1/4" thickness) to about 8 1/2" square. Cut into strips about 1" wide. Form lattice crust with edge around rim of pan. Beat egg with fork and brush on dough. Sprinkle with sesame seeds.
Bake in hot (400 degrees) oven until crust is browning and sauce is bubbly, anywhere from 12-30 minutes. Serve immediately.
For bigger pie with two chickens, crust recipe is 1 1/2 cups bisquit mix and 1/2 cup sour cream.
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 776 (42%)|
|Amt Per Serving||% DV|
|Total Fat 86.3g||115 %|
|Saturated Fat 21.7g||109 %|
|Monounsaturated Fat 43g|
|Polyunsanturated Fat 17g|
|Cholesterol 21.3mg||7 %|
|Sodium 3410.2mg||118 %|
|Potassium 574.3mg||15 %|
|Total Carbohydrate 235.8g||69 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 227.8g|
|Protein 32.1g||46 %|
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Calories per serving: 1860
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