Stovetop Chicken Pie

I’m a sucker for good comfort food. So when Southern Living chose to feature chicken pot pie on the cover of its February 2011 issue, it wasn’t a hard sell. What I didn’t expect to find was one of the easiest stove top recipes that is easily one of the best pot pie variations — hands down.  Of course I’ve substituted  Morningstar Farms’ Chick’n Strips for the real thing.  And I love the super duper secret ingredients: cream cheese and Italian dressing mix.

Stovetop Chicken Pie

Makes: 6-8 servings
Hands-On Time: 35 Min.

8 Buttermilk Biscuits, frozen
1 Sweet Onion, small, diced
1 Tbsp. Canola Oil
1 (8 oz.)  package sliced fresh Mushrooms
1 bag Morning Star Farms Chick’n Strips
1 (10 1/4oz.) can reduced-fat Cream of Mushroom Soup
1 cup low-sodium Vegetable 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. Brown chicken strips in skillet until lightly golden.
3. Meanwhile, saute onion in in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and saute 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring freguently, 5 minuts or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spool chicken mixture over hot split biscuits.