CHICKEN PIE WITH BISQUICK CRUST RECIPES

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CHICKEN AND DUMPLINGS RECIPE - BETTYCROCKER.COM



Chicken and Dumplings Recipe - BettyCrocker.com image

This is the very best Chicken and Dumplings recipe to use when you want to create a warm, cozy feast for your family. What makes this version of classic Chicken and Dumplings extra delicious is its long and slow simmer time. The chicken, celery, carrot, onion and parsley in this dish make for a meaty, flavorful slow-cooked broth. And using Bisquick™ original mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. While this Chicken and Dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little cleanup afterwards.

Provided by Betty Crocker Kitchens

Total Time 3 hours 5 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 10

1 cut-up whole chicken (3 to 3 1/2 lb)
2 medium stalks celery (with leaves), cut up (about 1 cup)
1 medium carrot, sliced (1/2 cup)
1 small onion, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups Bisquick™ Original Pancake & Baking Mix
2/3 cup milk

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.

Nutrition Facts : Calories 680 , CarbohydrateContent 55 g, CholesterolContent 130 mg, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 47 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1680 mg, SugarContent 6 g, TransFatContent 3 1/2 g

EASY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM



Easy Chicken Pot Pie Recipe - BettyCrocker.com image

It’s one of everyone’s favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your “secret ingredient,” Original Bisquick™ mix.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 6

1 2/3 cups frozen mixed vegetables, thawed
1 cup chopped cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

  • Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
  • In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  • Bake uncovered 25 to 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 220 , CarbohydrateContent 26 g, CholesterolContent 60 mg, FatContent 1 , FiberContent 3 g, ProteinContent 12 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 4 g, TransFatContent 0 g

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