This is really good! I did lower the oven temp, as others suggested, and it just took a little longer. The biscuit topping was perfect! I covered the whole top of the pie, leaving air holes for ventilation. I also sprinkled it with parmesean cheese and garlic salt. Oh, and don't forget to add garlic to the filling! It definitely helped to add flavor. I added corn from 2 ears of roasted corn, and maybe next time i'll add in some cooked potato cubes. You can really use whatever veggies you have on hand that you want to use up!

Great meal, enjoyed it a lot and no problem with my diabetes.

Not bad, though it needs a bit more spice to it. Otherwise, it doesn't quite have enough flavor. I made it as stated, other than I lowered the temperature to 400 and baked it covered for 20 minutes and uncovered for 10. The biscuits were cooked quite nicely all the way through that way, so we didn't have to deal with uncooked biscuits. However, next time I was to make this I would definitely want to add some more spice to give it more flavor.

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!