TechniquesMaking Vermont Chicken PiePut cooked and cut chicken into a large baking dish in an even layer.Ladle gravy over chicken.Bake until hot and bubbly.Stir in milk with a fork until dough mixture hold together.Transfer dough to a floured surface.ADVERTISEMENTADADRoll out dough to a thickness of about 1/2".Use a 3" round cookie cutter to cut out 12 disks.Remove baking dish from oven and arrange biscuits on top of chicken and gravy in a single layer.Return dish to oven and bake until biscuits are fluffy and golden brown.Set pie aside on a rack to cool before serving.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD
