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.
(1/4 of recipe)
Calories from Fat370g
Total Fat 41g
Saturated Fat 11g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 59g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet