Stovetop Chicken Pot Pie

Well, we are experiencing another "blizzard" in Oklahoma. I was honestly, SO excited about this possibility... a day (or two) with Craig and Jackson at home, with no where to go! Fantastic!!

We tried a new recipe last night, and we LOVED it. It was so easy. And warm. Perfect for a night of preparation for a snow storm.

Its based off a recipe that I found this month in my Southern Living. Its alittle different, because I didnt use the dry white wine it called for, and instead of half a packet of Italian dressing mix, I used the full (after reading reviews, this was suggested).

Craig and I love the vegetables used, but realize that some people dont.. so I am sure you could substitute veggies that you do like.

Stovetop Chicken Pot Pie

4 cups chicken
1 tablespoon olive oil
1 small onion chopped (I used red)
8 oz sliced mushrooms
1 cup frozen green peas
1 1/2 cup low sodium chicken broth
1 can cream of mushroom soup
4 oz cream cheese
1 packet dry italian salad dressing mix
frozen biscuits

1. Bake chicken in advance, cube or shred four cups of chicken
2. Saute onion in 1 tablespoon of olive oil until tender (about 5 minutes)
3. Add mushrooms and continue to saute until tender (another 5 minutes)
4. Add chicken, chicken broth, cream of mushroom soup, cream cheese and italian dressing mix. Stir to combine. Cook together until cheese is melted and hot throughout.
5. Add the green peas. Cook about 2 minutes.
6. Serve over split frozen biscuits. (You can used canned.. we like the frozen because you can choose how many you cook)

Enjoy!!!!!