How to make it

  • In a pot, add olive oil and heat on medium
  • Add skinless chicken thighs and spices, cover
  • Cook on med-high until mostly done
  • Remove from pot
  • Chop the carrots, potatoes and onions until good morsel-size
  • Add to the pan and reduce heat to med, cover
  • Remove meat from bones and chop well
  • Place in pot
  • Add cream of mushroom soup, 1/2 cup of milk and more spices
  • cover and let cook for 10 minutes
  • While this is cooking, take a deep pie pan or small casserole dish. Use a nonstick spray on the bottom and press 4 biscuits into the bottom to form the bottom of the pie. You could also use a cutting board and rolling pin.
  • Use a cutting board and rolling pin to flatten the other 4 biscuits into the top pie crust
  • When potatoes are mostly soft, add the contents to the pie dish slowly. Gently place the top crust on top and press the sides together. Add a couple of slits on top for steam.
  • Bake at 325 (unless the biscuits say differently, it may be 350) for as long as needed for the biscuits (about 11-12 minutes).
  • Remove and let cool.
  • Chow down.

People Who Like This Dish 3
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    " It was excellent "
    mjcmcook ate it and said...
    Thank-you for submitting this neat
    "5"FORK!!!!! recipe for 'Chicken Pot Pie'!
    I especially like the use of the
    'Pillsbury Biscuits' for the crust!
    ~~~ mjcmcook ~~~
    Was this review helpful? Yes Flag

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