Heat your cream of chicken soup mixture with chicken and vegetables on the stovetop before adding to the biscuits. This ensures even cooking and prevents soggy bottoms from cold filling meeting hot biscuits.

Brush Grands biscuits with melted butter and bake for 5 minutes before adding filling. This creates a protective barrier that keeps them crispy and prevents sogginess from the creamy sauce.

Add shredded cheddar cheese to the hot filling off-heat rather than during cooking to prevent it from becoming stringy or separating, ensuring a smooth, creamy sauce.

Mix a slurry of cornstarch and water into the cream of chicken soup to thicken the filling and reduce excess moisture, which keeps your biscuits from becoming soggy after assembly.

Use frozen vegetables directly without thawing to prevent excess moisture, and opt for smaller-cut varieties that cook quickly and won't release water into your filling.