This 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