Pie crust for 1 or 2-crust pie or 1 batch of biscuit dough
1/2 cup (4 ounces) butter
1 onion, diced (about a cup)
1 carrot, sliced
2 stalks celery, sliced
1 ear of corn, kernels (about 1/2 cup corn kernels)
1/2 cup flour
1 teaspoon dried sage
1/2 teaspoon black pepper
1 tablespoon fresh parsley, optional
Set your oven to 400ºF.
Cut up the chicken and put in a large pot with the water, bay leaf, and salt. Boil 1 hour until tender. (Alternately, cook 20 minutes in a pressure cooker). Remove the chicken to a plate to cool, reserving the cooking liquid. When the chicken is cool enough to handle, pull off the meat, discarding the skin and bones.
In another pot, saute the vegetables briefly in 4 tablespoons butter until beginning to soften, or about 5 minutes. Remove and set aside.
In the same pot, melt the remaining butter and make a roux with the 1/2 cup flour.
Add about a cup of the cooking liquid and incorporate into the roux by whisking. Add the rest of the liquid slowly, whisking constantly to remove lumps until you have a smooth sauce.
Add the sage and pepper and simmer about 5 minutes, or until the sauce has thickened. Turn off heat.
Prepare your baking pans, either 2 pie pans or one 9×12 dish, lining with pie crust if you like a 2-crust pie.
Layer the vegetables, chicken, parsley, then carefully pour the sauce over. Do not overfill; leave 1/2″ or so from the rim of the dish to allow for bubbling over.
Top with pie crust or biscuit squares or rounds. If using a solid pie crust, cut a few slashes in it to vent.