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
• 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. Meanwhile, saute onion 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 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.

buttermilk, sweet onion, canola oil, mushrooms, chicken, cream of mushroom soup, chicken broth, white wine, cream cheese, italian dressing mix, frozen baby peas

Taken from www.myrecipes.com/recipe/stovetop-chicken-pie (may not work)