Skillet Chicken Pot Pie

By nurseliz

Ingredients

• INGREDIENTS
• 1 1
• tablespoon vegetable oil
• 1 1/4 1 1/4
• lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 1
• teaspoon salt
• 1 1/2 1 1/2
• teaspoons dried thyme leaves
• 1/8 1/8
• teaspoon pepper
• 2 2
• cups sliced fresh carrots
• 2 2
• cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
• 1 1
• jar (12 or 15 oz) roasted chicken gravy
• 1 1
• cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
• 1 1
• can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
• 1/2 1/2
• teaspoon garlic powder

Details

Servings 6

Preparation

Step 1

DIRECTIONS
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.
You can purchase the gravy for this recipe in either 12- or 15-ounce jars.
High Altitude (3500-6500 ft)
High Altitude Directions
Nutritional Information
1 Serving (1 Serving)

Calories 450
(Calories from Fat 150),

Total Fat 16g
(Saturated Fat 3 1/2g,
Trans Fat 2 1/2g),
Cholesterol 60mg;
Sodium 1420mg;
Total Carbohydrate 47g
(Dietary Fiber 4g,
Sugars 7g),
Protein 28g;

Percent Daily Value*:

Vitamin A 150.00%;
Vitamin C 10.00%;
Calcium 4.00%;
Iron 20.00%;

Exchanges:

2 1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
3 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

3;

*Percent Daily Values are based on a 2,000 calorie diet.