Does “weeknight-easy” have an appeal? That and terrific flavor both accompany this pot-pie recipe.

This week I passed the 300-mark in term of blog entries in “The Newfangled Country Gardener”. If I were to ask my hubby to reflect on these featured items and to name his absolute fave, he’d quickly reply that it was any recipe that pertained to making chicken-pot pie, his always-first-choice for a meal. It has been ever since I first met him when he was 21 (just yesterday!). He’s traveled all over the world (45-plus foreign countries and the 48 continental states) and sampled some of the finest cuisine anywhere, yet his “heart dish” never wavers. I knew he would adore this upcoming selection.

Southern Living’s “Mama’s Way or Your Way?” feature pairs classic, usually from-scratch recipes with updated, often simpler and quicker versions of that same dish. I always enjoy these selections and usually end up cooking both versions. I had torn out a page from the February 2011 issue which featured “Stovetop Chicken Pie”. Since these days we’re all high on the hunt for stovetop recipes so we can avoid overloading the heat grid in our broiling-temp afternoons, I was glad I had saved this suggestion. Plus I knew Hubby would be beyond pleased to have this meal set in front of him.

Cooked chicken bits, fresh mushrooms, and frozen green peas are cooked in a simple sauce of cream of mushroom soup, chicken broth, white cooking wine, less-fat cream cheese, and part of an envelope of Italian dressing mix. The whole process from start to finish is 35 minutes. Dinner in no time.

This mixture can be topped with frozen buttermilk biscuits that have been baked or can be served over cornbread or cornbread waffles, hot cooked pasta, baked potatoes, or pecan wild rice. We had cornbread on hand and some leftover whole-wheat dinner rolls, so I used these instead of breaking out a can of buttermilk biscuits.

This recipe makes just oodles and oodles of this delicious chicken topping, so we’ve already enjoyed it for two nights now and are onto a third. (This is one dish of leftovers Hubby would never mind seeing ad infinitum.) It is flavorful and well-seasoned. As SL describes it, Stovetop Chicken Pie is “weeknight easy”. Who wouldn’t like that?

Stovetop Chicken Pie

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 both

1/2 cup dry white wine

1/2 (8-ounce) package 1/3-less fat cream cheese, cubed (I used Neufchatel)

1/2 (.7-ounce) envelope Italian dressing mix (about 2 teaspoons)

1 cup frozen baby peas, thawed

Bake biscuits according to package directions. Meanwhile in a large skillet over medium-high heat sauté onion in hot oil. Add mushrooms and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, for 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 (or over cornbread, waffles, cooked paste, baked potatoes, or wild rice). Makes 6 to 8 servings.