Chicken Pot Pie

Chicken Pot Pie

Chef Dan Maher



Preparation Time: 20 minutes
Cooking Time: 90 minutes
Makes 4 portions


  • 2 lbs chicken thighs cut in 1-inch cubes

  • 2 tbsp canola oil

  • ½ cup onion, diced

  • ½ cup carrots, diced

  • ½ cup celery, diced

  • 2 tbsp thyme, chopped

  • 1 can Campbell's cream of chicken soup

  • 4 Pillsbury cooked biscuits


  1. In a large sauce pot, heat the oil on medium high.

  2. Add the onions and carrots and sauté until slightly brown.

  3. Add the celery and chicken and cook for 2 minutes.

  4. Add the thyme, soup and 1 can of water. Simmer for 90 minutes.

  5. Cut biscuits in half.  

  6. Place half the biscuits in a dish and top with the pot pie. Place the other half on top of the pot pie.