Skillet Chicken Pot Pie

By jetmech07

Ingredients

• 1 1/4 lb chicken breast, cubed
• 1 tsp salt
• 1 1/2 tsp thyme
• 1/8 tsp pepper
• 2 cups sliced carrots
• 1 bag frz diced hashbrowns
• 2 jar chicken gravy
• 1 cup frz peas
• 1 can golden layers biscuits
• 1/2 tsp garlic powder
• 1/2 tsp italian seasoning

Preparation

Step 1

In a large skillet, cook chicken and sprinkle with salt, thyme, and pepper. Cook until chicken is done.

Add carrots and potatoes; cook 5 minutes, stirring frequently. Stir gravy into mixture. Heat to boiling. Reduce heat to low. Cover and simmer 20-25 minutes, stirring occasionally and adding peas towards last 5 minutes.

Meanwhile, heat oven to 400 degrees. Seperate dough into 10 biscuits. Cut each biscuits into quarters; place in large bowl. Sprinkle with garlic salt, italian seasoning, and thyme; toss to coat. Place on cookie sheet.

Bake 8-10 minutes or until golden brown. Scatter over top of cooked chicken mixture prior to serving.