Skillet Chicken Pot Pie

• 1 tablespoon vegetable oil
• 1 14 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt
• 1 12 teaspoons dried thyme leaves
• 18 teaspoon pepper
• 2 cups fresh carrots, sliced
• 2 cups frozen southern style hash brown potatoes
• 1 (12 ounce) jar chicken gravy
• 1 cup frozen sweet peas
• 1 (12 ounce) can Pillsbury refrigerated biscuits
• 12 teaspoon garlic powder

1. In 12-inch nonstick skillet, heat oil over medium-high heat until hot.
2. Add chicken; sprinkle with salt, 1/2 teaspoon of the thyme and the pepper.
3. Cook 5 minutes or until chicken is browned, stirring frequently.
4. Move chicken to one side of skillet.
5. Add carrots and potatoes; cook 5 minutes, stirring frequently.
6. Add gravy to chicken and vegetables; mix well.
7. Heat to boiling.
8. 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.
9. During last 15 minutes of cooking, heat oven to 400F Separate dough into 10 biscuits.
10. Cut each into quarters; place in large bowl.
11. Add garlic powder and remaining teaspoon thyme; toss to coat.
12. Place on ungreased cookie sheet.
13. Bake 8 to 10 minutes or until biscuit pieces are golden brown.
14. Scatter over top of cooked chicken mixture before serving.

vegetable oil, chicken breasts, salt, thyme, pepper, fresh carrots, frozen southern style hash, chicken gravy, frozen sweet peas, refrigerated biscuits, garlic

Taken from www.food.com/recipe/skillet-chicken-pot-pie-140116 (may not work)