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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  • prep time 45 min
  • total time 45 min
  • ingredients 11
  • servings 6
 

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™ Steamers™ frozen sweet peas
1
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
1/2
teaspoon garlic powder

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
3
*Percent Daily Values are based on a 2,000 calorie diet.