stovetop chicken pie

When I saw that this recipe called for cream cheese and Italian dressing mix I was sold. It was great and everyone in the family enjoyed it. A definite keeper. The family enjoyed theirs served over buttermilk biscuits but I had mine over whole wheat spaghetti. Wouldn't change a thing.

stovetop chicken pie (Southern Living February 2011)
8 frozen buttermilk biscuits
1 small sweet onion, diced
1 tablespoon canola oil
1 (8 ounce) package sliced fresh mushrooms
4 cups chopped cooked chicken
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1/2 cup dry white wine (I omitted)
1/2 (8 ounce) package 1/3-less-fat cream cheese, cubed
1/2 (0.7 ounce) envelope Italian dressing mix (about 2 teaspoons)
1 cup frozen baby peas, thawed

Bake biscuits according to package directions.
Meanwhile, saute onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms and saute 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits. Makes 6 to 8 servings.