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Linda Davis' One-Crust Chicken Pot Pie




Source of Recipe


CRISCO®


List of Ingredients




1/3 CRISCO® Butter Flavor Stick or 1/3 cup CRISCO Butter Flavor Shortening
1/3 cup chopped onion
1/2 cup all-purpose baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme
1-1/2 cups chicken broth (homemade or canned)
2/3 cup milk (add 4 tablespoons PET® Evaporated Milk for a richer taste)
1-1/2 cups frozen mixed vegetables
1-3/4 cups cooked chicken or turkey, chopped

Crust:
2 cups all-purpose baking mix
4 tablespoons warm water
1/4 CRISCO Butter Flavor Stick or 1/4 cup CRISCO
Butter Flavor Shortening


Recipe



Preheat oven to 425°F.

In a 2-quart saucepan, melt CRISCO Shortening; add onion and cook until translucent. Add all-purpose baking mix.

Add salt, pepper, and thyme, stirring constantly. Add broth, then milk; bring to a slow, low boil. Add vegetables and chicken; keep over low heat while preparing crust.

For crust: Mix all-purpose baking mix with water and CRISCO Shortening.

Pat out dough onto waxed paper; roll the crust to fit the dish you are using. The crust should be fairly thick.

Carefully pour the filling into the baking dish.

Fit the crust on top of the mixture; make slits for steam to escape.

Bake for 25-30 minutes or until crust is lightly browned.