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Vermont Chicken Pie



  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.

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