This was very good, and I am so excited to have a pot pie recipe that doesn't call for "cream of junk" soup!! I made it a one-dish meal by preparing the sauce and filling in a 10 inch cast iron-skillet and placing the flattened biscuits on top. I think next time I might cut back a bit on the salt--maybe to 3/4 t? Also, I will probably either use more chicken broth or thinner milk (2% or skim) to keep the sauce thin enough to create a nice gravy. I don't know if I simmered too long, but I wanted more liquid in the end than I got. Probably personal taste :). Thanks so much for posting; this was really yummy!
I thought this was easy to make. I added half a tsp of onion powder and garlic powder. DH really enjoyed it a lot, he's a huge fan of chicken pot pie, so this was right up his alley! I did one casserole dish instead of individual ramekins.I just slightly overlapped the biscuits and rolled them out a bit to fit the shape of my casserole dish. I wasn't sure if I'd need to increase the baking time doing it this way so I kept a close eye and it was done in 13 minutes. Reviewed for PAC Spring 2009.