Skillet Chicken Pot Pie
Posted: Tue Nov 03, 2009 9:59 pm
Skillet Chicken Pot Pie
Find all the flavors of a classic comfort food in this skillet dinner topped with tender biscuit bites.
Prep Time: 45 Min
Total Time: 45 Min
Makes: 6 servings
INGREDIENTS:
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1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, 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 diced hash brown potatoes (from 32-oz bag)
1 jar (12 or 15 oz) roasted chicken gravy
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
1/2 teaspoon garlic powder
DIRECTIONS:
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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.
High Altitude (3500-6500 ft): Cook chicken 8 minutes or until browned. When adding gravy to chicken and vegetables, add 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, adding peas during last 5 minutes of cooking time. Continue as directed.
NUTRITION INFORMATION:
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1 Serving: Calories 450 (Calories from Fat 150); Total Fat 16g (Saturated Fat 3 1/2g, Trans Fat 2 1/2g); Cholesterol 60mg; Sodium 1420mg; Total Carbohydrate 47g (Dietary Fiber 4g, Sugars 7g); Protein 28g Percent Daily Value*: Vitamin A 150%; Vitamin C 10%; Calcium 4%; Iron 20% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 2 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
You can purchase the gravy for this recipe in either 12- or 15-ounce jars.
Find all the flavors of a classic comfort food in this skillet dinner topped with tender biscuit bites.
Prep Time: 45 Min
Total Time: 45 Min
Makes: 6 servings
INGREDIENTS:
--------------------------------------------------------------------------------
1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, 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 diced hash brown potatoes (from 32-oz bag)
1 jar (12 or 15 oz) roasted chicken gravy
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
1/2 teaspoon garlic powder
DIRECTIONS:
--------------------------------------------------------------------------------
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.
High Altitude (3500-6500 ft): Cook chicken 8 minutes or until browned. When adding gravy to chicken and vegetables, add 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, adding peas during last 5 minutes of cooking time. Continue as directed.
NUTRITION INFORMATION:
--------------------------------------------------------------------------------
1 Serving: Calories 450 (Calories from Fat 150); Total Fat 16g (Saturated Fat 3 1/2g, Trans Fat 2 1/2g); Cholesterol 60mg; Sodium 1420mg; Total Carbohydrate 47g (Dietary Fiber 4g, Sugars 7g); Protein 28g Percent Daily Value*: Vitamin A 150%; Vitamin C 10%; Calcium 4%; Iron 20% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 2 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
You can purchase the gravy for this recipe in either 12- or 15-ounce jars.