Stovetop Chicken Pie


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.

Stovetop Chicken Pie
Photo: Jennifer Davick
Hands On Time:
35 mins
Total Time:
35 mins
6 to 8 servings


  • 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


  1. Bake biscuits according to package directions.

  2. 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.

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