Stovetop Chicken Potpie

1 can buttermilk biscuits (or 8 frozen)

1 small onion, diced

1 Tbsp. oil

1 pkg. (8 oz.) sliced fresh mushrooms

4 cups chopped cooked chicken

1 can cream of mushroom soup

1 c. chicken broth

1/2 c. white wine

1/2 pkg. cream cheese

1/2 envelope Italian dressing mix

1 bag frozen peas and carrots

1 can diced potatoes

Bake biscuits according to directions. Saute onion in oil over medium-high heat about 5 minutes. Add mushrooms and saute 5 minutes. Stir in chicken, soup, broth, wine, cream cheese, and dressing mix and cook about 5 minutes or until cheese is melted and mixture is heated. Add remaining ingredients and cook 2 minutes. Serve over hot split biscuits.