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Skillet Chicken Pot Pie




Source of Recipe


magnolia lane at rc and Terri B.


List of Ingredients




1 tablespoon oil
1 1/4 pounds boneless skinless chicken breast halves, cut into 1" pieces
1 teaspoon salt
1 1/2 teaspoons dried thyme leaves, divided
1/8 teaspoon pepper
2 cups carrots, sliced
2 cups frozen southern-style hash-brown potatoes
1 jar roasted chicken gravy
1 cup frozen peas
1 12-oz. can refrigerated buttermilk biscuits
1/2 teaspoon garlic powder

Recipe



1. Heat oil in 12" nonstick skillet over medium-high heat until hot. Add chicken; sprinkle with salt, 1/2 teaspoon thyme leaves, and the pepper. Cook 5 minutes or until chicken is browned, stirring frequently.

2. Move chicken to 1 side of pan. Add carrots and potatoes; cook 5 minutes, stirring frequently. Add gravy to chicken and vegetables; mix well. Bring to a boil. 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. Separate dough into 10 biscuits. Cut each into quarters; place in large bowl. Add garlic powder and remaining teaspoon of thyme; toss to coat. Place on ungreased cookie sheet.

4. Bake at 400 for 8 to 10 minutes or until bisucit pibiscuite golden brown. Scatter over top of cooked chicken mixture before serving. (I scattered the pieces over each serving rather than over the whole pan; that way I could easily store the leftovers.)

Serves 4.