Skillet Chicken Pot Pie
From crossfire 16 years agoIngredients
- 1 tbsp vegetable oil shopping list
- 1 1/4 pounds boneless chicken breasts, cut into 1 inch pieces shopping list
- 1 1/2 tsp dried thyme leaves shopping list
- 1/8 tsp pepper shopping list
- 2 cups sliced carrots shopping list
- 2 cups frozen diced hash brown potatoes shopping list
- 1 jar chicken gravy shopping list
- 1 can sweet peas shopping list
- 1 can flaky biscuits shopping list
- 1/2 tsp garlic powder shopping list
How to make it
- heat oil over med high heat. add chicken, 1/2 tsp thyme and pepper. cook 5 minutes, stirring frequently until chicken is browned.
- move chicken to one side of skillet. add carrots and potatoes, cook 5 minutes, stirring frequently. Stir gravy into chicken and vegetables. Heat to boiling. Reduce heat to low. Cover; simmer 20 - 25 minutes, stirring occassionally and adding peas during the last 5 minutes of cooking time, until chicken is no longer pink in the center and the vegetables are tender.
- During the last 15 minutes of cooking, heat oven to 400 degrees. separate dough into 10 biscuits. Cut each int quarters, place in a bowl. Sprinkle garlic powder nad remaining thyme over dough, toss to coat. Place on ungreased cookie sheet.
- Bake 8 - 10 minutes or until biscuit pieces are golden brown. Scatter over top of cooked chicken mixture right before serving.
People Who Like This Dish 2
- donnaja1231 Poncha Springs, Chaffee
- crossfire Garner, NC
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