Reviewed: May 13, 2013

This is my recipe in a nutshell with the exception, I use filo pastry instead of biscuits. cook the chicken and sauce together in a pot, when its nearly ready pop the pastry in the oven, plate the chicken and then put a slice of flaky pastry on top. Its awesome and just as quick

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Reviewer:

Matty

Cooking Level: Intermediate

Home Town: Edinburgh, Midlothian, Scotland, U.K.

Living In: Ottumwa, Iowa, USA

Reviewed: Mar. 11, 2013

I tried what others did and used a half biscuit layer on bottom and top but that was too much biscuit. I also had to use two pie pans. Next time I will use a large baking pan and only put a biscuit layer on top. I'll also add some garlic because even though I used chicken soup with herbs, it was a little bland. Good starter recipe though.

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Reviewer:

Alicia

Reviewed: Feb. 28, 2013

This was quick, easy, and very good. My family loved it, I didn't tell them I cheated (of course).

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Reviewer:

calsjewels

Cooking Level: Intermediate

Reviewed: Jan. 31, 2013

This was edible. It had no flavor at all.

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Reviewer:

Cupcake

Reviewed: Jan. 22, 2013

I have been making pot pies using soup for MANY years. I mix 1 can healthy request cream of chicken and 1 of cream of mushroom with a little 1% milk and heat in pan, add a little pepper,then pour over the chicken and veggies. Usually use 1 full breast cut into pieces from a store cooked roaster chicken. I use the already prepared pie crust, always tasty and filling.

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Reviewer:

bloominrose

Reviewed: Jan. 21, 2013

Mine came out nice except my biscuits were the GRANDS and they came out gooey on the bottomt... but the inside tasted good. (Was like a chicken stew). I added chopped canned potatoes and left over veggies from the fridge. I will try this recipe again with the smaller, thinner biscuits.I also added 1 can of cream of mushroom soup and 1 can of chicken gravy (In place of milk and Cream of chicken soup). I had to use what I had on hand... which makes this recipe very versatile. The consistancy (without milk and just with soup and gravy) was perfect. 3 tablespoons butter, melted 1 (16 ounce) can mixed vegetables 1 (5 ounce) can chicken chunks, drained 1 16 ounce can whole cooked potatoes 1 (10.75 ounce) cans condensed cream of mushroom soup 1 can of chicken gravy salt and pepper to taste 1 (10 ounce) can refrigerated layered biscuits Check All

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Reviewer:

Barbee

Reviewed: Jan. 20, 2013

I'm not a fan of canned chicken, so I used two chicken breasts and seasoned them. I also skipped the butter as the biscuits have enough richness & calories on their own! Other than that, I didn't make any changes. I really enjoyed this recipe.

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Reviewer:

Roz S.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

Reviewed: Jan. 19, 2013

Very good recipe. Having the biscuits on top makes for a nice looking dish, but I think I'll just make them on the side next time, so they won't be soggy for leftovers. I would also recommend using a larger can of chicken. I used 12 oz. and it worked wonderfully! Yummy dish!

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Reviewer:

alpilato

Reviewed: Jan. 19, 2013

This is awesome! Used real diced chicken and cream of celery and mushroom.

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Reviewer:

Renee

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Clarkston, Michigan, USA

Reviewed: Jan. 16, 2013

I made this and my family really enjoyed it! I don't do creamy soup so I made my own vegan version and used faux chicken...GREAT meal ... will make it again...

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