Vermont Chicken Pie

• 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 450u0b0.
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.

butter, flour, chicken, white pepper, thyme, salt, chicken, vegetables, bisquick, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304608 (may not work)