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Skillet Chicken Pot Pie

(55)

11 reviews

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

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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 frozen sweet peas

1: can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits

1/2: teaspoon garlic powder

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

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; 25%
Saturated Fat 3 1/2g 18% Trans Fat 2 1/2g
Cholesterol: 60mg; 19%
Sodium: 1420mg; 59%
Total Carbohydrate: 47g; 16%
Dietary Fiber 4g 15% Sugars 7g
Protein: 28g

% Daily Value*:

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

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

Comments + Recipe Twists

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