WKYT - Chef Walter - Recipes

Lightened Up Chicken Pie Monday, May 23, 2011


8 buttermilk biscuits (homemade, frozen, or canned)
1 small onion, chopped fine
1 TBSP canola oil
1 8 oz pkg sliced baby bella mushrooms
4 cups cooked chicken, cubed
1 10 ½ oz can reduced fat cream of mushroom soup
1 ½ cup low sodium chicken broth
½ 8 oz pkg reduced fat cream cheese
½ envelope fat free Italian dressing mix (about 2 tsp)
1 cup frozen baby peas, thawed


Bake biscuits according to pkg directions. While biscuits are baking, sauté onion in hot oil in a heavy skillet over medium high heat about 5 minutes or until golden. Add mushrooms and sauté about 5 minutes or until tender. Stir in chicken, soup, broth, cream cheese and Italian dressing. Cook, stirring frequently until cheese is melted and mixture is heated through. Stir in peas and cook a couple of minutes or until peas are heated through. Serve over split hot biscuits.


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