Chicken pot pie
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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. Bake biscuits according to package directions.
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.
Southern Living
FEBRUARY 2011
Recipe uploaded with Shop'NCook for iPhone.
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