Bubble Up Chicken Pot Pie
1 tsp. olive oil
1 cup diced carrots
12 oz. chicken breasts, cooked, chopped
2/3 cups peas
1 tsp. thyme
1/4 tsp. pepper
2 cups chicken gravy
1 can Pillsbury biscuits, quartered
4 oz. shredded Cheddar
1. Heat oven to 350 degrees. Spray a 9 x 13 pan.
2. Put oil in skillet on medium heat. Add the carrots and cook for 8 minutes.
3. Min in peas, thyme and pepper. Pour into the pan.
Pour gravy on top and stir.
Add biscuit pieces. Stir to coat.
4. Bake for 25 minutes. Sprinkle with Cheddar.
Bake 15 minutes more.
Serves 6.
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