Stovetop Chicken Pie

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

Preparation

1. 1. Bake biscuits according to package directions.
2. 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.