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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Find all the flavors of a classic comfort food in this skillet dinner topped with tender biscuit bites. From the Pillsbury email newsletter. Ingredients:
1 tablespoon vegetable oil |
1 1/4 lbs 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 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 |
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.
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