Reviewed: Feb. 26, 2012

The flavor is really good, but my biscuits did not cook all the way. I cooked the biscuits for twice the time needed, still doughy. A better idea would be to just make the biscuits and pour this on top!

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Reviewer:

alligatorader

Reviewed: Jan. 15, 2012

This was a really nice recipe; creamy and delicious! I love the addition of potatoes that the soup provides. I used a few extra biscuits to fill in the gaps of my casserole, and unfortunately they soaked up a lot of the gravy. Next time I will try it in a traditional pie crust.

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Reviewer:

JulieGee

Cooking Level: Expert

Living In: Grand Blanc, Michigan, USA

Reviewed: Dec. 28, 2011

I've been making a similar version of this for years. Instead of cream of potato, I use one can of cream of chicken and one can of cream of celery, 2 cans of mixed vegatables, half cup of milk and a half cup of chicken broth/stock. Cut up or shredded chicken and salt and pepper to taste. Mix together and pour into an 11x13 deep pan. I use biscuit mix to top it. Bake for 20-30 minutes until the biscuits are done and the filling is hot. My husband would eat this everyday if I made it! My kids love it too! Very simple but filling meal.

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Reviewer:

vhessler

Reviewed: Oct. 27, 2011

Knowing that we wanted leftovers, I added to this recipe and cooked it in a 9x13 dish. I boiled just over a pound of chicken breasts, and while that was cooking, I mixed the following: 1 can cream potato, 1 can cream broccoli, 1 can sliced potato (drained), 16 oz frozen veggies, 1 cup milk, 3/4 tsp thyme, 1/2 cup cheddar, 1 cup sour cream, a good dash of onion powder, garlic powder, smoked paprika and a generous amount of fresh ground black pepper. Once the chicken was done I chopped it and added to the rest of the ingredients. Cooked until bubbling and topped with biscuits as stated. I'd write and post this as its own recipe, but the ones I have posted have never been published, so there it is.

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Reviewer:

BRANGIE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

Reviewed: Jun. 2, 2011

This was delicious and easy. It could use more salt though, and I'm one who rarely salts food when eating. So quick to make, too. Be sure to line bottom of oven with tin foil b/c this dish overspills.

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Reviewer:

ChristenB.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 2, 2011

Delicious.

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Reviewer:

Brittany10

Reviewed: Nov. 23, 2010

Sort of more like chicken and dumplings, but good and fast on a cold night where you don't want to really spend a lot of time cooking and just want some quick, hot comfort food. Made a few changes due to what I had on hand, used cream of mushroom soup, omitted the thyme, but added lots of onion/garlic powder, black pepper and some seasoning salt. Used a frozen bag of mixed veggies. Will make again.

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Reviewer:

justanotherbikepunk

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Nov. 9, 2010

I made a half recipe since I was only cooking for myself, and I baked it in a 6-inch pie plate. The half recipe didn't quite fit so I had to throw some of the mix away, but that's ok. Cooking the chicken beforehand made this recipe take a long time to prepare and I think the cooking time could be modified so that the chicken can cook in the oven with everything else instead. Also cooking the chicken beforehand made it end up pretty dry. Also the biscuits on top turned out really dry too, but that might be because I used the really cheap store-brand biscuits (they came in a smaller 7 oz pack while all the rest were 10-16 oz). I used some Vermont country seasoning in the mix and I'm not sure exactly what spices are in it but that made it taste really good despite the dry chicken. This is a good basic recipe but next time I'll make some modifications to the preparation.

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Reviewer:

blackatty6

Cooking Level: Beginning

Home Town: Lansing, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Oct. 20, 2010

Loved it! I am in college and it was perfect for me, so quick and easy yet delicious and healthy. I used canned green beans, potatoes, and corn for veggies and also halved the recipe. I definitely recommend it, it would also be easy to play with and add things to make it more unique.

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Reviewer:

imsickoframen

Reviewed: Jul. 11, 2010

I had a request for "pot pie like the frozen kind", so this was my result. I used cream of celery soup rather than potato, and I'm certain that improved it (for us). The thyme was not really noticeable; I'd probably increase that next time. Thanks for the recipe!

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