Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

One-Crust Chicken Pot Pie




Source of Recipe


crisco.com






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
  






Instructions



1. Preheat oven to 425 degrees F.
   
   
2. In a 2-quart saucepan, melt CRISCO Shortening; add onion and cook until translucent. Add all-purpose baking mix.
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   






Final Comments


Serves 4-6