Chicken Pie

Chicken Pie
Note: Chicken pie is made some what like Chicken and dumplings
James Jones
Ingredients:
1 whole frying/baking chicken
3 pounds of chicken backs, wings and necks (the scrags)
2 1/4 cups Bisquick mix
2/3 cup milk
6 quarts of Chicken Stock (See Chicken Stock Recipe)
Directions:
Remove Chicken legs and breasts and bake at 350o F 1 ¼ hr. or until done.
Use the scrags to make chicken stock.
Mix Bisquick and milk until soft dough forms.
Turn onto a surface sprinkled with bisquick.
Knead 10 times.
Form into to equal balls.
Roll out thin to fit you cooking pan.
Place one crust in the bottom side of cooking dish.
Place serving sizes of the chicken in the dish.
Layer in the vegetables. Fill near top with chicken stock., Cover with top pastry.
Slice hole in top pastry.
Bake at 350o F for 25 to 30 minutes until crust is golden brown.