Skillet Chicken Pot Pie

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

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Servings 6

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( 54 ) Ratings

54 Ratings

5 Stars 13%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 10 )

29690fe4-229e-45b3-a23a-ee9cdbbe6ea6

ingredients 11
Prep Time 45 min
Total Time 45 min

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

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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.

EXPERT TIPS

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Expert Tips

You can purchase the gravy for this recipe in either 12- or 15-ounce jars.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 150),

% Daily Value

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

% Daily Value*:

Vitamin A: 150%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 20%;

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:

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

Review & Comments

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DianeLS

report Posted Mar. 3, 2012 6:37 PM

It was easy to make. Made a triple batch. I added frozen mixed veggies instead of what it called for. I also used the smaller biscuits and cut them into 4's. I will definitely make this again.

Bevrs

report Posted Feb. 25, 2012 5:15 PM

Only so-so. Hubby hated it, I liked it enough to eat it, but the leftovers will get tossed. The gravy in the jar is the culprit, as well as the "hash browns" which are actually tiny cubed potatoes, with zero taste. The chicken with the thyme was fantastic, but not enough to save this dish. I won't make it again.

Goldenma

report Posted Feb. 21, 2012 9:37 PM

This was very good with chicken, but I also made it with beef cubes and used beef or brown gravy instead. Everyone loved it!! I added frozen corn too. It tasted like a savory beef stew.

pepperbauer

report Posted Feb. 21, 2012 2:15 PM

My guess is that the high sodium content is caused by salting the chicken in the pan as it browns, and the jar of commercial gravy. To lower the content, don't salt the meat as it cooks, let people salt afterwards if they need it or let them use a salt substitute later. Also, make your own gravy from milk, flour and a low sodium bouillon instead of a commercial premade gravy. They are notoriously bad sodium-wise. I don't know about the "steamer" peas, just get frozen peas.

robdianne

report Posted Feb. 21, 2012 1:23 PM

Why is this recipe so high in sodium?? I would love to make it, based on the other reviews, but at 1,000 + mg per serving, I don't dare! Any tips to lower the sodium content?