Reviewed: Nov. 9, 2009

Very good... I used fresh carrots and need to make sure they're soft before putting them in the mix.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2009

So, so good. I didn't have chicken broth so added more milk and more salt and was lazy and used store bought biscuit dough. As anticipated they didn't cook on the bottom. I flipped them and cooked another 10 minutes which didn't help with the aesthetic, but so, not a big deal. Will make again and again and again...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rberkee

Cooking Level: Beginning

Home Town: Santa Barbara, California, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

Excellent recipe. I doubled the ingredients and used a 9x13 pyrex (3Q). I used a butter/EVOO mix for cooking the onion. I added thyme leaves to the gravy along with salt, pepper and garlic powder. I backed off the oven temp to 425 and baked for 18-20 minutes. The advice to have the biscit dough ready was spot on and I made sure to drop the dough onto a hot concoction - great results. Thanks for the good recommendations and recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen Marshall

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

This was delicious! The best part about it is that adjustments are easy. You can mix and match vegetables per what you like/don't like and you can increase the mixture very easily by adding extra milk as needed. I didn't measure anything out, but I knew we needed more than the recipe called for. I just added a whole bag of frozen peas as well as a whole bag of frozen mixed vegetables, and extra chicken so that it would fit in a 9 x 13 inch pan. Then there ended up being too many peas, but it didn't bother us because the other flavors were great! The sauteed onion in the butter was a nice touch. Next time I will double the biscuit part as well. GREAT recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

erinkay

Cooking Level: Intermediate

Home Town: Elkland, Pennsylvania, USA

Living In: Buffalo, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2009

This is by far the BEST chicken and dumplings recipe out there. I might double the sauce next time. I cant wait to play with it more and get more ideas.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

scandalex

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2009

Good recipe. I made it exactly as the recipe stated. Simple, easy, and the guys loved it. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

liztalbot

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2009

The biscuits got a little soggy on the bottom. I'll probably just cook the biscuits separate next time

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

liz192

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

This is my new favorite dinner!! We just cook the pot pie batter in the oven and make the biscuits separately and then pour the pot pie over when it's done. This is the BEST recipe!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bettney

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

A great change from left over chicken enchiladas! My whole family liked this alot. I will be making this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lclements

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2009

Needs SALT!!! But otherwise very good...would make it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NSTROMAN

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 27, 2009

I gave this recipe 4 stars but with a few changes it is a 5. I am the kitchen manager for a rescue mission and have to feed alot of people on a small budget. And this dish is definetly a low cost meal that delivers big results. Here are the changes I made - first I sauteed together chopped onions, celery & carrots - which is called a mirepoix. Then I added the flour and then milk with some chicken stock. To this I added additional seasoning - garlic powder, thyme, rosemary, and sage. Then I added canned vegetables and canned chicken. Of course fresh would be better - but I use what comes in the back door - so we get alot of canned items. The consistency is like thick gravy. Then I poured this mixture into my pans. I have a bakery mix that is much like Bisquick I used to make the biscuit mixture. In reading the other reviews I noticed that the same issue kept coming up - the biscuits were done on top but still gooey/runny on the bottom. So I made my biscuit mixture a little on the "sloppy" side - not runny like pancake batter - and not doughy like biscuit dough - but somewhere in the middle- "gloppy". Then I spooned the biscuit batter on top of the chicken mixture in spoonfuls that left about a inch space around the "glop" as the glop will rise and expand as it cooks. It is important to leave a little room around your glops as this allows the biscuits to cook through. I got sloppy with my glops on the last pan and put them too close together and they didn't cook all the way th

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Professional

Living In: Jacksonville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2009

I thought this was delicious and had no problems with the biscuit recipe as written, though many have opted to substitute it. I much preferred the taste of these biscuits to Bisquick. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2009

5 stars. Quick, Easy, tasty... family liked it too. Saute garlic with the onions.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tammy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2009

We love this recipe! It's a wonderful way to use up leftover chicken. I use frozen peas, but slice my own carrots and cook them for 5 min. first before adding them to the chicken mixture. To cut down on preparation time, I used frozen biscuits. I baked them on a separate pan at 375 degrees for only five minutes and then put them on the hot chicken mixture and baked at 425 degrees for 12 minutes. Everything was perfect! If you feel the biscuits are getting a little too brown, cover the dish with aluminum foil. I served this with a mixed greens salad. Fast, easy, and comforting with ingredients one generally has on hand.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

CHARMICHEAL

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Viroqua, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2009

Good basic pot pie recipe with a biscuit crust.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ca007

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2009

Definitely a go-to recipe for leftover chicken. I do make some changes, though: -I times it by 1.5 (x2 would be fine, too) and put it in a 13x9 dish -I use 1/2 butter, 1/2 olive oil (but I don't think you need to use as much as the recipe suggests) -I add thyme, sage, rosemary, and use white pepper vs. black, and next time I'll try garlic like one reviewer suggested. -I use frozen mixed veggies. -I use my own Betty Crocker baking powder biscuit recipe, cut out, place on top, and bake @ 375 for 40 minutes--comes out perfect every time.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Sarah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

This turned out pretty good but I had to add some seasonings to it for flavor. The biscuits were tasty but like other reviews I had to turn the temp down and cook longer otherwise the tops would burn and the bottoms would be doughy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2008

Excellent recipe! The whole family loves it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stephy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

Good - I added a few more spices and it was creamy and good

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

This recipe is excellent and was just what I was looking for -- I had no wish to use "whack-em-on-the-counter" biscuits like so many other recipes call for, and I didn't want to use pie dough. For those folks who had problems with the biscuits not being cooked on the bottom: prepare the biscuit dough BEFORE you make the chicken mixture, and be sure to preheat the oven so it's ready as soon as the chicken mixture is poured into the casserole dish and the biscuit dough is QUICKLY spooned on top. The point of putting the biscuit dough on the HOT chicken mixture is to start cooking the biscuits immediately, so they don't get soggy on the bottom. This is why dumplings go into HOT stew, and cobbler dough goes onto HOT cooked fruit.

Was this review helpful? [ YES ]
17 users found this review helpful