Stovetop Chicken Pie

Name: Stovetop Chicken Pie
Total time: 35 min
Ingredients: 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

4.5

(2)

2 Reviews

Chicken pot pie made even easier. This one-dish dinner is made with rotisserie chicken and basically answers all of our weeknight dinner prayers. Test Kitchen Tip: A family-size rotisserie chicken yields the perfect amount of chopped cooked chicken for this recipe.

By Southern Living Editors

Published on October 25, 2018

Stovetop Chicken Pie — Photo: Jennifer Davick

Hands On Time:

35 mins

Total Time:

35 mins

Yield:

6 to 8 servings

Ingredients

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

Directions

Bake biscuits according to package directions.
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 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.