One-Crust Chicken Pot Pie Recipe

Name: One-Crust Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 425u00b0F.
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.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, One-Crust Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

One-Crust Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions