MELT 1/3 C. shortening in 2-quart saucepan. Add onion and cook until translucent. Add 1/2 C. all-purpose baking mix. Add salt, pepper and thyme, stirring constantly.
ADD broth and milk. Bring to a slow, low boil. Add vegetables and chicken; keep over low heat while preparing crust.
MIX 2 C. all-purpose baking mix with water and 1/4 C. shortening in medium bowl. Pat out dough onto waxed paper; roll the crust to fit over the top the dish you are using (the crust should be fairly thick); set aside. Carefully pour the filling into the baking dish.
PLACE the crust on top of the mixture; make slits to vent steam.
BAKE 25 to 30 minutes or until crust is lightly browned.
Nutrition
Serving size
(1/4 of recipe)
Calories 720
Calories from Fat370g
Total Fat 41g
Saturated Fat 11g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 50mg
Sodium 1640mg
Potassium 0mg
Total Carbohydrates 59g
Dietary Fiber 3g
Sugars 7g
Protein 26g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
