ONE CRUST CHICKEN POT PIE

from Linda Davis

Recipe

Ingredients:	1/3 cup butter 1/3 cup onion ½ cup baking mix (Linda likes to use Bisquick) ¼ teaspoon black pepper 1/8 teaspoon dried thyme 1½ cups chicken broth (homemade or canned) 2/3 cups milk 1½ cups cooked and cubed chicken or turkey 1 3/4 cups canned mixed vegetables, drained and rinsed 2 cups baking mix 4 Tablespoons butter, softened 4 Tablespoons warm water

Directions:	Preheat oven to 425 degrees. 1. In a 2-quart saucepan heat 1/3 cup butter and sauté onions until translucent. 2. Add 1/2 cup baking mix. It will be lumpy and sometimes dry. Add a little more butter if necessary to keep it in a thick paste form. Add the thyme and black pepper. 3. Stirring constantly, add the broth and then the milk. Let it slow boil. 4. Add the chicken and the vegetables, mixing well. Keep it simmering on low while preparing the crust. 5. In a medium bowl, combine 2 cups baking mix, 4 tablespoons butter and 4 tablespoons water. Pat the mixture onto wax paper or a wooden board, making it larger than your baking dish. HELPFUL HINT: To make sure that your crust will cover the top of your baking dish, turn the dish upside down on top of your crust and cut it to the size of the indentation. Linda says you don't have to be exact. She went through these steps very quickly on the show! You are not going for a thin crust. It should be fairly thick, and it doesn't have to be pretty or smooth. 6. Carefully pour your chicken mixture into the baking dish. Place the crust on top of the mixture and make a few slits in it with a sharp knife so that steam can escape. Bake for 20 - 25 minutes until the crust is golden brown.

Ingredients:

1/3 cup butter
1/3 cup onion
½ cup baking mix (Linda likes to use Bisquick)
¼ teaspoon black pepper
1/8 teaspoon dried thyme
1½ cups chicken broth (homemade or canned)
2/3 cups milk
1½ cups cooked and cubed chicken or turkey
1 3/4 cups canned mixed vegetables, drained and rinsed
2 cups baking mix
4 Tablespoons butter, softened
4 Tablespoons warm water

Directions:

Preheat oven to 425 degrees.

1. In a 2-quart saucepan heat 1/3 cup butter and sauté onions until translucent.

2. Add 1/2 cup baking mix. It will be lumpy and sometimes dry. Add a little more butter if necessary to keep it in a thick paste form. Add the thyme and black pepper.

3. Stirring constantly, add the broth and then the milk. Let it slow boil.

4. Add the chicken and the vegetables, mixing well. Keep it simmering on low while preparing the crust.

5. In a medium bowl, combine 2 cups baking mix, 4 tablespoons butter and 4 tablespoons water. Pat the mixture onto wax paper or a wooden board, making it larger than your baking dish.

HELPFUL HINT: To make sure that your crust will cover the top of your baking dish, turn the dish upside down on top of your crust and cut it to the size of the indentation. Linda says you don't have to be exact. She went through these steps very quickly on the show! You are not going for a thin crust. It should be fairly thick, and it doesn't have to be pretty or smooth.

6. Carefully pour your chicken mixture into the baking dish. Place the crust on top of the mixture and make a few slits in it with a sharp knife so that steam can escape. Bake for 20 - 25 minutes until the crust is golden brown.