Ingredients
1
tablespoon olive oil
3/4
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1
large onion, chopped (1 cup)
3/4
cup frozen mixed vegetables (from 12-oz bag), thawed
1/2
cup sour cream
1
jar (12 oz) chicken gravy
2
tablespoons cornstarch
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
2
cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1/2
cup grated Parmesan cheese
Crumbled cooked bacon, if desired
Chopped fresh chives, if desired
Preparation
Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion; cook until crisp-tender. Stir in mixed vegetables. In medium bowl, mix sour cream, gravy, cornstarch, thyme and pepper until blended. Stir into chicken mixture; cook until hot. Spoon into ungreased 13x9-inch baking dish. Separate dough into 10 biscuits; arrange over chicken mixture. Sprinkle with cheese. Bake 15 to 18 minutes or until filling is bubbly and biscuits are golden brown. Garnish with bacon and chives.
