Nothing warms you up on a chilly snow day like good old comfort food and this recipe fits the bill. This is an old fashion chicken pot pie made both easier and lighter. Yum!! What's not to like about that!
Ingredients
8 frozen buttermilk biscuits
1 small sweet onion diced
a Tbsp. canola oil
1 (8 oz) package sliced fresh mushrooms
4 cups chopped cooked chicken (I used a rotisserie chicken, it was the perfect amount)
1 (10 1/4 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 less fat cream cheese, cubed
1/2 envelope Italian dressing mix (about 2 tsp)
1 cup frozen baby peas
Go ahead and cook the bisquits...you'll be finished with the recipe by the time your bisquits cook.
Pull the meat off the rotisserie chicken and chop and also chop the onion.
In a Dutch kettle (or heavy saucepan), saute the onion in the canola oil until cooked through. Add the mushroom and cook 5 more minutes. Stir in the chopped chicken and the next five ingredients, cook until the cream cheese melts.
Add the peas and stir till all is warm. Serve over one of the split biscuits. This is a Southern Living recipe that can please even the pickiest eater!
Stay warm, enjoy your time home with your family and have fun!
