Recipe For Cooking Vermont Chicken Pie

Toaster Oven Pot Pies :: Chicken Pies

Vermont Chicken Pie

5 Tbsp. butter
3 C. warm chicken stock
1/4 tea. thyme
2 C. cooked chicken, cut into bite-size pieces
3 Tbsp. dry sherry
2/3 C. milk
1/3 C. flour
1/4 tea. white pepper
Salt, to taste
2 C. peas, carrots, potatoes, mushrooms, or any
    other vegetables, cut bite-size
1 pie crust (using favorite recipe)

Melt butter in lrg. pot. Whisk in flour and cook over med. heat five min., whisking constantly. Gradually add warm stock, whisking constantly. Stir and simmer about 20 min., until it is gravy-thick.

Add pepper and thyme; salt to taste. Add chicken and simmer until heated through. Add vegetables. Stir in sherry. Pour into 2-qt. casserole. Cover with pie crust and bake at 450 degrees F until golden brown, 10 to 12 min.