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Skillet Chicken Pot Pie

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

Prep Time:

45 Min

Total Time:

45 Min

Makes:

6 servings

(36)

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(2)

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Would you make it again? yes | no

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Individual Chicken Pot Pies

Super Easy Chicken Pot Pie

RECIPE TIPS REVIEWS (2) NUTRITIONAL INFO

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

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.
High Altitude (3500-6500 ft): Cook chicken 8 minutes or until browned. When adding gravy to chicken and vegetables, add 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, adding peas during last 5 minutes of cooking time. Continue as directed.

High Altitude (3500-6500 ft):

Cook chicken 8 minutes or until browned. When adding gravy to chicken and vegetables, add 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, adding peas during last 5 minutes of cooking time. Continue as directed.

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