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)

Melt butter in large pot. Whisk in flour and cook over medium heat five minutes, whisking constantly. Gradually add warm stock, whisking constantly. Stir and simmer about 20 minutes, until it is gravy-thick.

Add pepper and thyme; salt to taste. Add chicken and simmer until heated through. Add vegetables. Stir in sherry. Pour into 2-quart casserole. Cover with pie crust and bake at 450 degrees F until golden brown, 10 to 12 minutes.