Shelly's Recipe

STOVETOP CHICKEN PIE

Category: Casseroles - Chicken and Turkey

8 frozen buttermilk biscuits
1 small sweet onion, diced
1 tablespoon canola oil
1 (8-oz.) package sliced fresh mushrooms
4 cups chopped cooked chicken
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 (8-oz.) package 1/3-less-fat cream cheese, cubed
1/2 (0.7-oz.) envelope Italian dressing mix (about 2 tsp.)
1 cup frozen baby peas, thawed

Bake biscuits according to package directions.

Meanwhile, saute onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and saute 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits. Serves 6-8