Valley Fresh Chicken Pot Pie

I enjoy homemade chicken pot pie; however, I have yet to find one with a crust I like. Unfortunately, this one was no exception. This recipe came off the can of Valley Fresh canned chicken. The filling is different from my other recipe. (It is a simpler version, that requires only opening and emptying cans.) This one uses cut up canned biscuits. I was hoping that by cutting them up, the bottoms would cook, but alas, I ended up with golden tops and soggy bottoms. If anyone has a good chicken pot pie topping, I'd be interested in it.

Here is the Valley Fresh recipe:

1 can cream of broccoli soup
1/3 c. milk
1/4 t. coarsely ground pepper
1/8 t. dried thyme
1 can chicken, shredded and drained
1 pkg. frozen vegetables
1 can refrigerated buttermilk biscuits (6 count)

Heat oven to 400 degrees. In 1 1/2 quart baking dish, combine soup, milk, pepper and thyme. Stir in chicken and vegetables. Bake 20-25 minutes. Separate biscuits; cut into quarters. Arrange biscuits over chicken mixture. Bake 12-15 minutes longer or until biscuits are golden brown.