Skillet Chicken Pot Pie

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 1/4 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt
• 1 1/2 teaspoons dried thyme leaves
• 1/8 teaspoon pepper
• 2 cups fresh carrots, sliced
• 2 cups frozen southern style hash brown potatoes
• 1 (12 ounce) jar chicken gravy
• 1 cup frozen sweet peas
• 1 (12 ounce) can pillsbury refrigerated biscuits
• 1/2 teaspoon garlic powder

Recipe

• 1 in 12-inch nonstick skillet, heat oil over medium-high heat until hot. add chicken; sprinkle with salt, 1/2 teaspoon of the thyme and the pepper. cook 5 minutes or until chicken is browned, stirring frequently.
• 2 move chicken to one side of skillet. add carrots and potatoes; cook 5 minutes, stirring frequently. add gravy to chicken and vegetables; mix well. heat to boiling. reduce heat to low; cover and simmer 20 to 25 minutes or until chicken is no longer pink in center and vegetables are tender, stirring occasionally and adding peas during last 5 minutes of cooking time.
• 3 during last 15 minutes of cooking, heat oven to 400°f separate dough into 10 biscuits. cut each into quarters; place in large bowl. add garlic powder and remaining teaspoon thyme; toss to coat. place on ungreased cookie sheet.
• 4 bake 8 to 10 minutes or until biscuit pieces are golden brown. scatter over top of cooked chicken mixture before serving.