Chicken Pot Pie
Chef Dan Maher
RECIPE NOTES
Preparation Time: 20 minutes
Cooking Time: 90 minutes
Makes 4 portions
INGREDIENTS
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2 lbs chicken thighs cut in 1-inch cubes
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2 tbsp canola oil
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½ cup onion, diced
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½ cup carrots, diced
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½ cup celery, diced
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2 tbsp thyme, chopped
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1 can Campbell's cream of chicken soup
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4 Pillsbury cooked biscuits
DIRECTIONS
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In a large sauce pot, heat the oil on medium high.
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Add the onions and carrots and sauté until slightly brown.
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Add the celery and chicken and cook for 2 minutes.
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Add the thyme, soup and 1 can of water. Simmer for 90 minutes.
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Cut biscuits in half.
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Place half the biscuits in a dish and top with the pot pie. Place the other half on top of the pot pie.