Sorry but this was very bland for my taste, even after adding some poultry seasoning.

This was good. The kids ate it but weren't crazy about it. I would use fresh vegetables next time. We are just not wild about frozen carrots!

This is the first time that I have rated a recipe on this site, and I have tried a lot of them! My whole family loved this recipe. I used the basics but also added mushrooms, broccoli and corn for our personal taste. I also topped with crescent rolls instead of biscuits. Will use this recipe again and again, especially as a new mom dinner!

Yum! This was really good and easy. I used Pillsbury grands instead of making the biscuits but they turned out brown on top and a little uncooked on the bottom. You might have to experiment with cook times.

Excellent! I used two cups fresh carrots, and cooked the chicken breasts in chicken broth, onions and pepper, then used that broth for the recipe. I had to add a little more broth in the end to thin it out a bit. I made this on top of the stove, and used Bisquick for the dumplings. I'll keep this one!

Good way to use up misc. veggies in the fridge. Next time I will use a buttermilk biscuit recipe or store bought biscuits. I like them lighter.

The filling was delicious!! It was a hit with the company who ate it!

DE-licious! Substituted evaporated milk for the regular milk. Used mixed frozen veggies instead of just peas. Really a tasty keeper.

mmm good! a nice winter comfort food. As good as any store bought pot pie, and easy to make as well. I only had canned carrots an peas, and it still turned out delicious, and I used a can of biscuits for the top layer, all I did was unroll them and flatten them out some and press them along the edges of the dish and it turned out great. This is a keeper:-)

Wonderful, rich, and perfect for a cold winter night! I subbed some frozen corn and fresh broccoli, as I didn't have any carrots on hand. I'm guessing you could use about any veggie in this recipe. Good stuff!

This is so much better than the traditional canned soup/bisquick recipe! I like using fresh vegetables instead of frozen, but the frozen isn't too bad either when I'm in a hurry. The only problem I always have is the biscuits don't bake all the way through and turn out really doughy, even if I bake it longer. From now on, I will do what others have suggested and bake the biscuits separately. A great, warming meal for winter!

IT'S DELICIOUS!

This recipe was outstanding! I did change a couple of things however. I used 2 TBS Smart Balance spread and 2 TBS olive oil instead of 1/3 cup of butter. I only had a bag of frozen mixed vegetables on hand and I made some cheesy Bisquick biscuits. I got a huge thumbs up from the family and the recipe went into my "favorites" book. Thanks!

This recipe is great! I futzed with it a bit: used green onions, mock (vegetarian) chicken, green beans, leeks, and leftover potato hashbrowns - which was an excellent combination. I also added three cloves of garlic to the green onions, because I love garlic. I ended up doubling the recipe and it turned out beautifully, although I only multiplied the Bisquick ratio by 1.5, which produced just the right amount of biscuit topping. I ended up baking the thing for about 18 minutes at 450. It made a lot of food, but it's so tasty that I won't mind the leftovers! I will make this again.

All I have to say is yummo! I gave it four stars because I did cut the biscuit ingredients in half. It was too much dough for us. I also would not recommend using canned biscuits. Take the few extra minutes and make your own, it tastes so much better!

I made this, and my family loves it - my children just can not get enough of it. I do make a few changes, i use fresh chopped carrots, and i put them in the pot at the same time that cook the onions. I also add some cut out boiled potatoes at the same time that i toss in the chicken. It is wonderful. Thanks so much for this favorite family recipe!