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1
Preheat oven to biscuit cooking temperature Mine was 350 degrees.
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2
Heat butter in pretty large skillet on med temperature.
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3
Add chopped celery, french fries, carrots, and sweet peas.
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4
Saute until tender the potatos will be soft but that is ok, trust me.
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5
Add chicken and saute until heated through, I added more butter here -- that is a personal taste. You don't need to.
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6
At this point your oven should be ready to cook your biscuits so go ahead and cook those to ALMOST done -- explained later.
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7
Transfer the sauted mixture to a seperate bowl
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8
Add gravy and chicken soup to your hot skillet and heat till warm.
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9
now add your cream -- this is to taste. I like it really creamy and you need to make sure you have enough cream sauce -- so its up to you.
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10
Add some pepper and the thyme now and pour saute mixture back into your skillet.
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11
You can use whatever cooking dish you like for your pot pie, I used my 9 inch cast iron skillet -- one dish meal -- it really doesn't matter. Use what you have.
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12
Now, cover the top with biscuits and put in the oven. Heat until bubbly.
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13
I would guess it took about 7 or 8 minutes in the oven -- this is the reason the biscuits are not fully cooked already. But, soggy biscuits are gross so you want to make sure they are mostly done -- mine where barely golden on the egdges when I put them on the top of the pie and baked it. By the time the dish was bubbly the biscuits were golden and perfect.
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14
NOTE: the baking time is approximately it made me put something there and that is a total time for pre-baking your biscuits before you put them on the pie and finish the baking. Your cooking time may be different.
