Sep 5, 2010

Skillet Chicken Pot Pie

Yes...made in about 45 minutes and in a skillet.  Thank you Pillsbury Savvy Shopper's Cookbook


1 tbsp vegetable oil
1 1/4 lb boneless chicken breasts, cut into 1" pieces
1 tsp salt
1 1/2 tsp thyme
1/8 tsp pepper
2 cups sliced fresh carrots
2 cups frozen southern style diced hash brown potatoes
1 jar (12-15 oz) chicken gravy
1 cup frozen peas
1 can refrigerated buttermilk flaky biscuits 
1/2 tsp garlic powder

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.


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