Bone Suckin Disappearing Chicken Pot Pie Recipes

Steps:

• Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside. Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top. Set chicken on top of the vegetables and cover with water. Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour. Occasionally, skim off any foam that rises to the top. Turn off heat and let the chicken stand covered for 1 hour more. Remove the chicken from pot to a platter. Strain the liquid, and add about 3 1/2 quarts back to the pot. Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock. Remove the skin of the chicken. Pull the meat from the bones, then dice or shred the meat with forks. Refrigerate the stock and chicken until ready to use.
• Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock
• Drop Biscuit Chicken Pot Pie: Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.
• Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.
• Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.
• Preheat the oven to 375 degrees F.
• Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.

Steps:

• Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
• Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.)
• Preheat oven to 400 degrees F.
• Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
• Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

Steps:

• Preheat oven 375˚ Cook chicken breast in a crock pot on low for at least 3 hrs. (I like to cook it the night before.) Pull the cooked chicken from crock pot and strip chicken of all meat, put aside. Thaw the puff pastry and cut to fit a 13 x 9 casserole dish. In a stockpot, make a roux by melting butter and slowly whisking in flour, Bone Suckin' Sweet/Hot Mustard, Bone Suckin' Poultry Seasoning & Rub, salt and pepper until it is a thick paste. Whisk in chicken stock cup by cup until the roux mixture is semi thick and not too thin. (You may or may not use all of the chicken broth to get it to the consistency that you want.) Cook mixture on low for 15 minutes, stirring frequently. Add the chicken, vegetable mix and potatoes to the stockpot mixture and take off of the heat. In a 13x9 casserole dish ladle the vegetable and broth mixture until it is 1/2 full. Place the puff pastry on top of the mixture, combine egg and water in a small bowl, whisk and paint the egg wash onto dough. (This gives the puff pastry a shiny surface.) Cook pot pie in oven for 20 to 25 minutes. Serves 4. This recipe can also be made in small ramekins, to make individual pot pies. To order products, please visit bonesuckin.com