Chicken Pot Pie with Cream Cheese Biscuit Top

• 1 Tablespoon Butter
• 1/4 whole White Onion, Chopped
• 1 pound Frozen Mixed Veggies, Thawed
• 2 cups Cooked, Shredded Chicken Breast
• 21- 1/2 ounces, fluid Cream Of Chicken Heathly Request (2 Cans)
• 1/4 cups White Wine
• 1- 1/2 stick Butter, Softened
• 8 ounces, weight Low Fat Or Regular Cream Cheese, Softened (Fat Free Messes With The Texture)
• 2 cups Flour, Self Rising

1. Preheat oven to 375F.
2. In a large saucepan, melt 1 Tablespoons of butter.
3. Saute onion and thawed mixed veggies.
4. Once onion is softened, add chicken and cream of chicken soup.
5. Mix, then slowly add white wine.
6. You may not have to use the entire 1/4 cup, thats just my preference!
7. Once everything is thoroughly heated and mixed together, spread this creamy succulent mixture into a casserole dish (I use an 8x11, but 9x13 is fine).
8. Next... on to the biscuit topping...
9. In a large bowl, cream 1 and 1/2 sticks of butter and the cream cheese together.
10. Add flour and mix until it comes together as a dough.
11. This is your biscuit dough.
12. Yummy...
13. Now, you can either drop these biscuits onto the creamy succulent mixture, or you can roll and cut them out with a round cookie cutter.
14. I choose to do the latter, I think it just looks prettier.
15. Place these beautiful biscuits on top of the chicken mixture and bake for 20-30 minutes until golden.
16. Mmm, talk about creamy comfort food!
17. !
18. You can also put the dish into the fridge unbaked overnight and bake the next day.

butter, white onion, chicken, cream of chicken, white wine, butter, cream cheese, flour

Taken from tastykitchen.com/recipes/main-courses/chicken-pot-pie-with-cream-cheese-biscuit-top/ (may not work)