Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
Tips from the Betty Crocker Kitchens
One thing to keep in mind when you’re making homemade chicken pot pie crust is the vessel in which you’ll be baking the pie. Opt for glass or aluminum pie plates with a dull finish. Shiny pans and dark pans can cause the crust to bake differently, leading to soggy bottoms or overbaking.
A homemade crust for chicken pot pie truly makes a difference. When it’s made by hand, you can better understand how it behaves and make modifications to your liking.
If you want to go all the way with making chicken pot pie from scratch, you could also cook your own vegetables ahead of time (or use leftover cooked veggies) and add them to your pie instead of frozen veggies.