Cut chicken thighs into 1/2 inch cubes. Put into resealable bag.
Finely dice the celery, carrots and onion. Put into resealable bag.
Put salt, pepper and thyme into resealable bag.
Thaw out any frozen ingredients and light charcoal.
Set up dutch oven for frying (12 briquettes)
Add vegetable oil and brown chicken on all sides, not cooking all the way through.
Remove chicken thighs and drippings from the dutch oven and set aside.
Add butter, onion, celery and carrots. Cook until the onions become translucent and the celery and carrots become soft.
Add your browned chicken back in, along with the chicken broth, thyme, salt and pepper. Cover and let simmer for twenty minutes.
Cut biscuits into quarters.
Add milk, biscuits, and cream of chicken soup. Cover and let simmer for thirty minutes, opening the dutch oven at the halfway point to separate the biscuits and stir.