1 Tbsp. olive oil
1 1/4 boneless chicken breasts ( I put in 2-3 chicken breasts cut up)
1 tsp. salt
1/8 tsp. pepper
2 cups carrots
2 cups southern style hash browns
1 jar chicken gravy1 cup frozen peas
1 can flaky biscuits
1/2 tsp. garlic powder
In 12 inch nonstick skillet heat oil over med - high heat add chicken. Sprinkle with salt , 1/2 tsp. thyme, and the pepper. Cook 5 minutes, stirring frequently until chicken is browned. Move chicken to one side. Add carrots and potatoes; heat to boiling reduce heat to low. Cover; simmer 20-25 min. stirring occasionally adding peas during last 5 minutes of cooking time. Cook until chicken is no longer pink, and veggies are tender.
During last 15 min. of cooking; heat oven to 400 degrees separate dough into 10 biscuits. Cut each into quarters; place on cookie sheet and sprinkle with garlic powder and the rest of the thyme.
Bake 8-10 minutes or until biscuit pieces are golden brown. Scatter on top of mixture before serving.