One-Crust Chicken Pot Pie

• 1/3 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/3 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
• 1/3 cup chopped onion
• 1/2 cup baking mix all-purpose
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon thyme
• 1 1/2 cups chicken broth
• 2/3 cup milk add 4 tablespoons PET(R) Evaporated Milk for a richer taste
• 4 tablespoons PET(R) Evaporated Milk for a richer taste
• 1 1/2 cups frozen mixed vegetables
• 1 3/4 cups cooked chicken or turkey, chopped
• 2 cups baking mix all-purpose
• 4 teaspoons warm water
• 1/4 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/4 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening

1. HEAT oven to 425u0b0F.
2. MELT 1/3 cup shortening in 2-quart saucepan. Add onion and cook until translucent. Add 1/2 cup all-purpose baking mix. Add salt, pepper and thyme, stirring constantly.
3. ADD broth and milk. Bring to a slow, low boil. Add vegetables and chicken; keep over low heat while preparing crust.
4. MIX 2 cups all-purpose baking mix with water and 1/4 cup 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.
5. PLACE the crust on top of the mixture; make slits to vent steam.
6. BAKE 25 to 30 minutes or until crust is lightly browned.

butter, onion, baking mix allpurpose, salt, pepper, thyme, chicken broth, milk, milk, vegetables, chicken, baking mix allpurpose, water, butter

Taken from www.yummly.com/recipe/One-Crust-Chicken-Pot-Pie-2663341 (may not work)