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 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 KEMPERVanilla Bean Cheesecake With Hatch Chile MarmaladeBy HANNAH AND ZACHARY WELTONHow to Cook With Puntarelle, the Bitter Green Romans Can’t Live WithoutBy KATIE PARLAGogalbi (Spicy Grilled Mackerel)By JAE-EUN SHINSee AllContinue to Next StoryADVERTISEMENTADAD
