"quite good. the sauce thickened to the point of ridiculousness -- that's a whole lot of flour. but it was still tasty. i think a vegetable or two wouldn't hurt -- i'm going to modify it to make it more like the individual pot pie recipe the next time that i make it, although the biscuit topping is super awesome. the biscuits turned out remarkably light and fluffy, even though the dough felt super tough and overworked -- it simply didn't have the texture of the dough in good eats' southern biscuit recipe. even so, they the top turned out great, so don't be too concerned if the dough's texture seems unworkable. to be fair, i quit working it while it was still somewhat shaggy. also, i used a dutch oven instead of a cast-iron skillet, since my cast iron skillet is too small for this job. no problem, the biscuits just don't get quite as dark brown."