Making Vermont Chicken Pie

Published Dec 18, 2007 10:00 AM

Put cooked and cut chicken into a large baking dish in an even layer. Russell Kaye

Ladle gravy over chicken. Russell Kaye

Bake until hot and bubbly. Russell Kaye

Stir in milk with a fork until dough mixture hold together. Russell Kaye

Transfer dough to a floured surface. Russell Kaye

Roll out dough to a thickness of about 1/2″. Russell Kaye

Use a 3″ round cookie cutter to cut out 12 disks. Russell Kaye

Remove baking dish from oven and arrange biscuits on top of chicken and gravy in a single layer. Russell Kaye

Return dish to oven and bake until biscuits are fluffy and golden brown. Russell Kaye

Set pie aside on a rack to cool before serving. Russell Kaye