Skillet Chicken Pot Pie

Name: Skillet Chicken Pot Pie
Prep time: 45 min
Total time: 45 min
Yield: 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 frozen sweet peas; 2 cans (6 oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each); 1/2 teaspoon garlic powder

56 Ratings

8 Reviews

Prep 45 min
Total 45 min
Ingredients 11
Servings 6

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

By Pillsbury Kitchens

Updated August 10, 2018

Make With

Pillsbury Biscuits

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
2 cans (6 oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each)
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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 150

Total Fat: 16g; 25%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 2 1/2g

Cholesterol: 60mg; 19%

Sodium: 1420mg; 59%

Potassium: 610mg; 17%

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;