TechniquesMaking Vermont Chicken PiePut cooked and cut chicken into a large baking dish in an even layer. Russell KayeLadle gravy over chicken. Russell KayeBake until hot and bubbly. Russell KayeStir in milk with a fork until dough mixture hold together. Russell KayeTransfer dough to a floured surface. Russell KayeADVERTISEMENTADADRoll out dough to a thickness of about 1/2". Russell KayeUse a 3" round cookie cutter to cut out 12 disks. Russell KayeRemove baking dish from oven and arrange biscuits on top of chicken and gravy in a single layer. Russell KayeReturn dish to oven and bake until biscuits are fluffy and golden brown. Russell KayeSet pie aside on a rack to cool before serving. Russell KayeKeep ReadingHow to Master Pâte à Choux for Perfect French PastriesBy RYAN MCCARTHYProfiterolesBy SAVEUR EDITORSHow to Make a Perfectly Balanced, Complex Amaro at HomeBy ALEX TESTEREHow to Make a Cheese Wheel Cake, the Ultimate Holiday CenterpieceBy ALYSE WHITNEYMastering the Art of the Cheese Cart: Your New Go-To Holiday TraditionBy ALYSE WHITNEYWhy Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your TableBy BENJAMIN KEMPERWisconsin Fried Cheese Curds With Ranch DressingBy THE TURK’S INNKhoresh-E Beh (Chicken and Quince Stew)By FARIDEH SADEGHINQuince Frangipane TartBy BENJAMIN KEMPERSee AllContinue to Next StoryADVERTISEMENTADAD
