Skillet Chicken Pot Pie



Skillet Chicken Pot Pie
  • 1 tbsp vegetable oil
  • 1 lb boneless skinless chicken breast cut into 1 inch pieces
  • 1 tsp salt
  • 1½ tsp dried thyme leaves
  • ⅛ tsp pepper
  • 2 cups sliced fresh carrots (its about 4 medium carrots)
  • 2 cups frozen potatoes O'Brien
  • 1 jar chicken gravy
  • 1 can Pillsbury Golden Layers refrigerated buttermilk or original flaky biscuits
  • ½ tsp garlic powder
  1. In a skillet, heat oil. Add chicken, sprinkle with salt, ½ tsp thyme, and the pepper. Cook for 5 minutes stirring frequently until chicken is browned.
  2. Move chicken to 1 side of the skillet. Add the carrots and potatoes; cook for 5 minutes. Stir in gravy and heat to boiling. Reduce heat to low. Cover and simmer 20-25 minutes stirring occasionally until chicken is no longer pink in the center and the vegetables are tender.
  3. During the last 15 minutes of cooking, heat the over to 400 degrees. Separate dough into ten biscuits. Cut each into quarters and place in a large bowl. Sprinkle garlic powder and the remaining teaspoon on thyme over the dough. Toss to coat. Place on an ungreased cookie sheet and cook 8-10 minutes or until golden brown. Scatter over top of cooked chicken mixture before serving.