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Tuesday, April 10, 2018

Keep Your Cool with a Stove-top Meal

Janet Groene’s 
Skillet Chicken Pot Pie
Bake the biscuits in the cool of the morning and you won’t have to heat up the oven later to make  this supper treat. Cream cheese makes it extra creamy. Italian dressing mix makes it extra flavorful. Using a rotisserie chicken from the deli, or canned chunk chicken, makes it extra easy.  
Using several convenience foods in one dish can lead to sodium overload so buy low sodium bouillon and soup. 

1 tube of biscuits
1 cup frozen peas
1 tablespoon vegetable oil
About 4 cups cooked chicken, cut in bite size
Small sweet onion,  diced
About 2 cups sliced fresh mushrooms
1 can low sodium cream of chicken soup
1/4 cup dry white wine
1 cup water
1 teaspoon low sodium powdered chicken bouillon
2 teaspoons from a packet of Italian dressing mix
Half of an 8-ounce brick of cream cheese, diced

Bake biscuits according to package directions. Set aside peas to thaw. In a 12-inch skillet heat oil and stir-fry chicken, onion and mushrooms. In a bowl whisk soup, white wine, water, bouillon and dressing mix. 
Stir into chicken mixture to heat through. Stir in cream cheese over medium heat until well blended. Stir in peas.  Top with biscuits, cover skillet and cook over low heat until biscuits are heated through. Serves 6. 
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com 
       

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