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 frozen sweet peas
2
cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1/2
teaspoon garlic powder
Preparation
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.
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.
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.
Bake 8 to 10 minutes or until biscuit pieces are golden brown. Scatter over top of cooked chicken mixture before serving.
