Another easy weeknight meal!
Skillet Chicken Pot Pie
(Pillsbury Cookbook - Easy Recipes with Crescents, Biscuits and More!)
1 tablespoon oil
1 1/4 pound boneless skinless chicken breast halves, 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 hashbrown potatoes
1 (12 or 15 ouce) jar roasted chicken gravy
1 cup frozen sweet peas
1 (12 ounce) can Pillsbury golden layers buttermilk or flaky biscuits
1/2 teaspoon garlic powder
Heat oil in 12 inch nonstick skillet 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. Add carrots and potatoes to chicken, cook 5 minutes, stirring frequently. Add gravy to chicken and vegetables; mix well. Bring to a boil. Reduce heat to low; cover and simmer 20-25 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.
During last 15 minutes of cooking, heat oven to 400. Separate dough into 10 biscuits. Cut each into quarters and place in large bowl. Add garlic powder and remining teaspoon thyme; toss biscuits to coat. Place on ungreased cookie sheet. Bake at 400 for 8-10 minutes or until biscuit pieces are golden brown. Scatter over top of cooked chicken mixture before serving.