Chicken Pot Pie Caserole with Biscuits

I got this idea from https://www.seriouseats.com/. Their recipe also includes instructions for making the filling but it uses wine, Worcestershire sauce, and gelatin in it. I like a more traditional filling and use my regular Chicken Pot Pie recipe for the filling - no wine, Worcestershire sauce or gelatin. Mine uses cream in the filling and adds potatoes.

FMM: We made this for Susan and her crew the night before Easter. We thickened the chicken gravy more because it looked too thin. But once the dish had baked, some of the flour from the biscuits must have thickend the gravy more and it was drier than I would have like. Still everyone enjoyed it and said how good it was. Nice dish to serve for a large number of people.

For the Filling:
Chicken Pot Pie filling recipe (do not thicken any more; the gravy will thicken as it bakes in the oven)

For the Biscuit Topping:
from https://www.seriouseats.com/

9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 250g)
1 ounce sugar (about 2 tablespoons; 30g)
1 tablespoon baking powder
1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
8 ounces cold unsalted butter (16 tablespoons; 230g), cut into 1/2-inch cubes
8 ounces cultured lowfat buttermilk or kefir (about 1 cup; 225g), straight from the fridge

For the Filling: Make the Chicken Pot Pie filling. Divide the filling between 6 individual oven-safe dishes, or add to a 2-quart glass or ceramic baking dish (approximately 7 by 11 inches). Place on a foil- or parchment-lined baking sheet and set aside.

For the Biscuit Topping: Adjust oven rack to middle position and preheat oven to 400°F (200°C). In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces, like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over prepared filling.

Bake until biscuits are golden brown and filling is bubbling-hot, about 45 minutes to 1 hour, depending on whether filling has been chilled. Cool before serving to allow the filling to thicken and reach a safe temperature to enjoy. Covered in foil, leftovers can be refrigerated up to 3 days and reheated to serve.

Makes 6 (1 1/2–cup) portions