Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

fresh - Chicken Skillet Pot Pie




Source of Recipe


.


Recipe Link: http://www.recipecircus.com/recipes/Magnolias/CASSEROLES/Skillet_Chicken_Pot_Pie.html

fresh - Chicken Skillet Pot Pie

1 Tablespoon oil
1 1/4 pounds boneless skinless chicken breasts,
...cut into 1 inch pieces
1 teaspoon salt
1 1/2 teaspoons dried thyme leaves, divided
1/8 teaspoon pepper
2 cups carrots, sliced
2 cups frozen southern-style hash-brown potatoes
1 jar roasted chicken gravy
1 cup frozen peas
1, 12 ounce can refrigerated buttermilk 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 thyme leaves, and
the pepper. Cook 5 minutes or until chicken is browned, stirring
frequently.

Move chicken to 1 side of pan.
Add carrots and potatoes; 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 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.

During last 15 minutes of cooking, heat oven to 400.
Separate dough into 10 biscuits.
Cut each into quarters; place in large bowl. Add garlic powder
and remaining teaspoon of thyme; toss to coat.
Place on ungreased cookie sheet.

Bake at 400 for 8 to 10 minutes or until bisucit pibiscuite
golden brown.
Scatter over top of cooked chicken mixture before serving.
(I scattered the pieces over each serving rather than over the
whole pan; that way I could easily store the leftovers.)

Serves 4.