RENEE NICOLE'S KITCHEN
Roast the Chicken, Vegetables, and Bacon ▢ 1 pound chicken ▢ 1 cup butternut squash - chopped ▢ 1 cup Yukon gold potatoes - chopped ▢ 1/4 teaspoon salt ▢ 1/4 teaspoon pepper ▢ 2-3 strips of thick sliced butcher's bacon Make the Gravy ▢ 1/3 cup butter ▢ 1/2 cup onion - diced ▢ 2 cloves garlic - minced ▢ 1/3 cup all purpose flour ▢ 1 1/3 cup chicken stock ▢ 1 1/3 cup whole milk ▢ 2 tablespoons minced tarragon leaves ▢ 1 teaspoon salt ▢ 1/2 teaspoon pepper Assemble ▢ 1 cup frozen peas ▢ 2 pie crusts ▢ 1 egg ▢ 1 tablespoon water
Yield
prep time
1 HOUR
total time
8 SERVINGS
COOK TIME
1 HOUR 35 MINUTES
35 MINUTES