SKILLET CHICKEN POT PIE
yield: 6 servings
- 1 tbsp Vegetable Oil
- 1 1/4 lb Boneless Skinless CHicken Breasts, cut into 1 inch pieces
- 1 tsp Salt
- 1 1/2 tsp Dried Thyme
- 1/8 tsp Pepper
- 2 c Sliced Fresh Carrots
- 2 c Frozen Southern Style Has Browns
- 1 jar Chicken Gravy (12oz)
- 1 cup Frozen Sweet Peas
- 1 can Butter Milk Biscuits
- 1/2 tsp Garlic Powder
In a 12" Skillet, heat oil over medium-high heat. Add Chicken and sprinkle with salt, thyme and pepper. Cook for 5 minutes until chicken is browned
Move chicken to 1 side of the skillet. Add Carrots and potatoes. Cook for 5 minutes.
Stir in Gravy and heat to boiling. Reduce heat to low and simmer 20 minutes
Add peas and continue to simmer for 5 minutes
Heat the oven to 400 degrees
Seperate dough into 10 biscuits, cut into quarters.
Place dough in a large bowl and sprinkle with gralic powder. Toss to coat
Bake for 8 to 10 minutes and scatter over top of cooked chicken mixture
Suggestion: add thyme to biscuts
