Prewhisking the cream of chicken soup and milk with salt and pepper before adding to the skillet results in a smooth, creamy filling., Prebaking biscuits and tenting with foil during baking prevents undercooked centers and burnt tops., Freezing just the filling before adding biscuits gives best texture upon reheating., Use low-sodium soup and unsalted butter with adjusted salt for a lower sodium version., Smaller biscuit brands may brown too fast and remain undercooked inside; larger Grands biscuits are preferred., Do not use steamed dumplings as a topping; they won’t create the crisp biscuit texture needed.