Food and Recipes Recipes Stovetop Chicken Pie 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print