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Vermont Chicken Pie Recipe

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This recipe for Vermont Chicken Pie is from My Oh Meyer That's Good, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 tbs margarine
1/3 C flour
3 C warm chicken stock
1/4 tsp pepper
salt to taste
Carrots cut in chunks
4 C cooked chicken in bite sized pieces
2 1/2 C Bisquick
2/3 C milk
Directions:
Directions:
First cook chicken and carrots, remove from pot and set aside. Melt margarine in large pot. Whisk in flour and cook over medium hear for 5 minutes, whisking constantly. Gradually add the warm stock, whisking constantly. Stir and simmer abut 20 minutes until the gravy thickens. Add salt, pepper,chicken and carrots, simmer until chicken is heated through. Pour into a large casserole. Preheat oven to 450. Beat 2 cups of Bisquick and the milk, add more milk if necessary to make a manageable dough. Turn out on to a floured board, kneed until smooth, about 30 seconds. Roll out to cover the top of the casserole. Bake 10 to 12 minutes.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
We don't roll out the dough, we just spread it across the top with fingers.

 

 

 

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