Skillet Chicken Pot Pie

By Brie

Find all the flavors of a classic comfort food in this skillet dinner topped with tender biscuit bites.

Ingredients

• 1 tablespoon vegetable oil
• 1 1/4 lb 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 sliced fresh carrots
• 2 cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
• 1 jar (12 or 15 oz) roasted chicken gravy
• 1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
• 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
• 1/2 teaspoon garlic powder

Preparation

Step 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.

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.

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.

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.