Chicken and Gravy Pouch Potatoes

Chicken and Gravy Pouch Potatoes

2 cups frozen peas
1/2 medium red bell pepper – cut into strips
2 teaspoons dried thyme leaves
2 teaspoons salt
1 teaspoon pepper
4 sheets heavy duty aluminum foil – (12 inches square)
1 1/3 pounds potatoes – (4 medium) sliced 1/4-inch thick
4 boneless skinless chicken breast halves – sliced 1/2-inch thick
12 ounces prepared chicken gravy

Heat oven to 450°F. In bowl, mix all ingredients; divide equally among foil sheets (about 1 1/2 cups each), placing mixture on right halves of foil squares. To seal each pouch, fold left side of foil over mixture. Fold in right edge 1/2 inch; fold again. Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch. Place on baking sheet and bake in center of oven 35 minutes. To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released.