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 ReadingTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHFried Shrimp ShellsBy HALO PEREZ-GALLARDOStir-Fried Shacha Lamb NoodlesBy JESSIE YUCHENLacto-Fermented Hot SauceBy ALEX TESTEREVanilla-Rose Ice Cream Sandwiches with Cardamom ToastBy POOJA BAVISHISweet Fried Milk Buns with Ice Cream, Peanuts, and CilantroBy DANIELLE SPENCERGinger Matcha Ice Cream SandwichesBy HANNAH BAEBrown Butter Sugar CookiesBy JAVIER ZUNIGANo-Churn Coconut-Taro Ice CreamBy JESSIE YUCHENSee AllContinue to Next StoryADVERTISEMENTADAD
