Skillet Chicken Pot Pie

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 gravy

1 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.