I am making Chicken Pot Pie with a biscuit topping tonight. I'm modifying the below Ina Garten recipe but I will be using good quality frozen biscuits from a local bakery. My thought process was to either thaw them, then cook them as per the instructions for homemade biscuit dough or par cook them and add them. Thoughts on best option would help. That being said, is there a reason why I can't cover the chicken/vegetable mixture with foil, cook the biscuits separately, then add them to the top the last few minutes? Is there a purpose for cooking the biscuits on top other than holding in steam? It just seems like the bottoms would be soggy. Or is that the point? Any advice or suggestions would be appreciated.