Reviewed: Apr. 11, 2013

it was ok, biscuits did not get done all the way through, top was all nice and brown but under neath was all dough, will not make it again

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Reviewer:

Amaretto74

Reviewed: Dec. 3, 2012

This is my first time reviewing a recipe. This was easy and a great comfort food. I read the reviews about the biscuits being doughy. I raised the oven rack higher than usual. I also buttered the tops of the buns and they browned nicely. I also did not have cream of potato soup, substituted one can cream of celery and one can cream of chicken.Will make this again. Husband loved it

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Reviewer:

Colleen

Reviewed: Jun. 21, 2012

i altered the recipe, but a delicious combination of flavors, for sure!

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Reviewer:

john10beers

Cooking Level: Intermediate

Reviewed: May 27, 2012

Not bad for another pretty quick and easy recipe. We used potatoes and onions for the veggies. I didn't have cream of potato so I used cream of celery instead which turned out pretty good. The only thing I'd really change about it is the spice ratio. It definately needs some jazzing up. Otherwise, most of my family enjoyed this and it was highly satisfying.

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Reviewer:

Grae

Cooking Level: Intermediate

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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