Print Recipe

Vermont Chicken Pie


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


  1. Melt butter in large pot.
  2. Whisk in flour and cook over medium heat five minutes, whisking constantly.
  3. Gradually add warm stock, whisking constantly. Stir and simmer about 20 minutes, until it is gravy-thick.
  4. Add pepper and thyme; salt to taste.
  5. Add chicken and simmer until heated through.
  6. Add vegetables.
  7. Stir in sherry.
  8. Pour into 2-quart casserole.
  9. Cover with pie crust and bake at 450 degrees F until golden brown, 10 to 12 minutes.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.