Stovetop Chicken Pie

imagesCADPHIXGThis recipe is from the February 2011 issue of Southern Living magazine. It is an easy weeknight meal. The recipe says to ladle the chicken stuff over biscuits. I forgot to do that. My biscuits are cut up on top.  It makes 6 servings.





Stovetop Chicken Pie

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
4 ounces 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, 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.

By my calculations: Per serving – Calories: 569, Total Fat: 20.8g, Sat. Fat: 5.4g, Carb: 44.4g, Fiber: 3g, Protein: 27.5g


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