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 ReadingBo Luc Lac (Shaking Beef)By Charles PhanA Step-by-Step Guide to Making Perfect Panettone at HomeBy Jason SchreiberPanettoneBy Jason SchreiberHow to Master Pâte à Choux for Foolproof 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 KemperSee AllContinue to Next StoryADVERTISEMENTADAD
