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) jars chicken gravy
1 cup frozen sweet peas
1 (12 ounce) cans Pillsbury refrigerated biscuits
1/2 teaspoon garlic powder
Directions:
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.
Servings: 6
Time preparation: 25 min.
Time total: 100 min.