Vermont Chicken Pie Recipe

Name: Vermont Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbsp. butter; 1/3 c. flour; 3 c. warm chicken stock; 1/4 tsp. white pepper; 1/4 tsp. thyme; salt to taste; 4 c. cooked chicken, cut into pieces; 2 to 3 c. partially cooked vegetables; 2 to 2 1/2 c. Bisquick; 2/3 c. milk

Servings: persons

5 Tbsp. butter
1/3 c. flour
3 c. warm chicken stock
1/4 tsp. white pepper
1/4 tsp. thyme
salt to taste
4 c. cooked chicken, cut into pieces
2 to 3 c. partially cooked vegetables
2 to 2 1/2 c. Bisquick
2/3 c. milk

1
Melt butter in a large pot; whisk in flour and cook over medium heat 5 minutes, whisking constantly.
2
Gradually add warm stock, whisking constantly.
3
Stir and simmer 20 minutes until it is gravy thick.
4
Add pepper and thyme; salt to taste.
5
Add chicken and vegetables and simmer until they are heated through.
6
Pour into a 2-quart casserole; preheat oven to 450u00b0.
7
Beat Bisquick and milk, adding more Bisquick if necessary to make a manageable dough.
8
Turn onto a floured surface.
9
Knead until smooth, about 30 seconds.
10
Roll out large enough to fully cover the top of the casserole.
11
Cut to fit.
12
Bake until golden brown, 10 to 12 minutes.

916

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 Tbsp. butter, 1/3 c. flour, 3 c. warm chicken stock, 1/4 tsp. white pepper, and more.

Yes, Vermont Chicken Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vermont Chicken Pie

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