I grew up with individual, double-crusted chicken pot pies, while my husband always had the biscuit-topped casserole version. I was deeply skeptical about deviating from my tried-and-true method, but developed this recipe at his request. And I'm so glad I did—with a single bite, I was converted to the amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier. Plus, there's no arguing with the speed and simplicity of a drop biscuit.