Techniques How-To Making Vermont Chicken Pie Published Dec 18, 2007 10:00 AM Techniques SHARE 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 How-To MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.
