One-Crust Chicken Pot Pie
Prep Time: 25 min
Cook Time: 25 Min
Serves 4 to 6 Servings
Difficulty Easy
Ingredients
- FILLING
- 1/3 C. Crisco® Butter Flavor All-Vegetable Shortening
- 1/3 C. chopped onion
- 1/2 C. all-purpose baking mix
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. thyme
- 1 1/2 C. chicken broth
- 2/3 C. milk
- 1 1/2 C. frozen mixed vegetables
- 1 3/4 C. cooked chicken or turkey
- CRUST
- 2 C. all-purpose baking mix
- 4 tsp. warm water
- 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
Directions
- HEAT oven to 425°F.
- 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.
