1 tablespoon oil
1 1/2 pound boneless, skinless chicken breast halves, cut into 1 inch pieces
1 teaspoon salt
1/2 teaspoon thyme leaves
1/4 teaspoon black pepper
2 cups sliced fresh carrots
2 cups frozen southern style hash brown potatoes, thawed
12 ounces chicken gravy
1 cup frozen peas
12 ounce can refrigerated flaky biscuits
1/2 teaspoon garlic powder
1 teaspoon thyme leaves

Heat oil in skillet over medium-high heat till hot. Add chicken. Sprinkle with salt, thyme and pepper. Cook 5 minutes till chicken is browned, stirring frequently. Move chicken to one side of skillet. Add carrots and potatoes. Cook 5 minutes, stirring frequently. Add gravy and mix all together. Bring to boil. Cover, reduce heat to low and simmer 20-25 minutes till chicken is no longer pink and vegetables are tender, stirring occasionally. Add peas during last 5 minutes of cooking time. During last 10 minutes of cooking, heat oven to 400F. Separate dough into biscuits. Cut each into quarters. Toss to coat with garlic powder and thyme. Place on ungreased baking sheet. Bake 8-10 minutes till golden brown. Scatter over top of skillet mixture before serving.