BISQUIK CHICKEN POT PIE RECIPES

Steps:

• Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
• In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
• In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Steps:

• Remove neck, gizzards and any other parts that might be inside the bird.
• Rinse the bird, inside and outside, under cool running water.
• Cut the chicken into pieces
• Place cut chicken in a large stock pot, cover with about 6 inches of water.
• Place on Medium-High heat and let come to a boil.
• Boil chicken about 45-55 minutes or until done.
• Remove chicken from water, place pieces in a pan to cool. Do not discard the water in the pot.
• Turn the heat off under the pot while the chicken is cooling.
• Allow chicken to cool enough to handle and remove chicken from bones.
• Skim as much fat as possible that has surfaced in the stock pot. Discard the fat.
• Remove ¾ cup of broth from the pot and set aside. You’ll need it to make the dough.
• Place the bones back in the pot and add water to cover about 2 inches.
• Let simmer on Medium-Low heat while you make the pastry dough.
• In a medium bowl, add flour and one teaspoon of salt. Sift together.
• Make a well in the middle of the flour and add the ¾ cup of the chicken broth.
• Mix together until you have a slightly moist dough ball.
• Generously flour your table, countertop or large cutting board.
• Using a rolling pin, roll the dough out to about ¼ inch thick.
• Use a pizza cutter or sharp knife and cut the dough into strips about 1 inch wide.
• Cut each strip into sections about 2 inches long.
• Let the dough pieces rest for about 30 minutes to dry out some.
• Remove the chicken bones from the stock pot.
• If needed, add enough water to equal about one gallon of liquid in the pot.
• Add chicken base or granules as needed to create a good tasting broth.
• Bring the chicken stock to a low boil and drop pieces of dough, one by one, into the stock.
• Try not to drop dough pieces on top of each other and DO NOT STIR.
• Add the shredded pieces of chicken to the pot.
• Add Black Pepper to taste.
• Test the pastry before adding any additional salt. Add salt if needed and stir gently.
• Simmer for about 15 minutes until dough pieces are fully cooked and tender.
• Serve warm and enjoy.