Skip to main content

Skillet Chicken Pot Pie

(0 reviews)
Skillet Chicken Pot Pie
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 6
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    420

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    420

This skillet pot pie is like a taste of the south with its chicken and gravy, topped with flaky biscuits.

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 (4 medium)
2
cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
1
jar (12 or 15 oz) chicken gravy
1
cup frozen sweet peas
1
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk or flaky original biscuits
1/2
teaspoon garlic powder

Directions

  • 1 In 12-inch nonstick ovenproof skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt, 1/2 teaspoon of the thyme and the pepper. Cook 5 minutes, stirring frequently, until chicken is browned.
  • 2 Move chicken to 1 side of skillet. Add carrots and potatoes; cook 5 minutes, stirring frequently. Stir gravy into chicken and vegetables. Heat to boiling. Reduce heat to low. Cover; simmer 20 to 25 minutes, stirring occasionally and adding peas during last 5 minutes of cook time, until chicken is no longer pink in center and vegetables are tender.
  • 3 During last 15 minutes of cook time, heat oven to 400°F. Separate dough into 10 biscuits. Cut each into quarters; place in large bowl. Sprinkle garlic powder and remaining teaspoon thyme over dough; toss to coat. Place on ungreased cookie sheet.
  • 4 Bake 8 to 10 minutes or until biscuit pieces are golden brown. Scatter biscuit pieces over top of cooked chicken mixture before serving.
Tips  

If you have a bag of frozen mixed vegetables in the freezer, use 3 cups mixed vegetables, thawed, for the carrots and peas. After cooking the potatoes, add the mixed veggies with the chicken. Cubed hash brown potatoes are called “southern-style,” and shredded potatoes are called “country-style.” Either one can be used in this skillet pot pie.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
150
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
3 1/2g
19%
,
Trans Fat
2 1/2g
)
Cholesterol
60mg
20%
Sodium
1430mg
60%
Potassium
610mg
18%
Total Carbohydrate
47g
16%
(
Dietary Fiber
3g
14%
,
Sugars
7g
)
Protein
28g
Daily Value*:
Vitamin A
150%
150%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet