CHICKEN ARTICHOKE POTPIE WITH PARMESAN BISCUITS

FOR THE FILLING:
1 tablespoon butter
8 ounces fresh sliced mushrooms
1 (16 ounce) jar prepared Alfredo sauce (or 2 cups homemade Alfredo sauce)
3 cups cubed cooked chicken
1 (10 ounce) package frozen chopped spinach, thawed, and squeezed dry
1 (14 ounce) can quartered artichoke hearts, drained
1/2 cup sour cream
1/2 teaspoon pepper
FOR THE DOUGH:
1 (7 ounce) package biscuit mix
1/3 cup grated parmesan cheese
1/2 cup milk
2 tablespoons melted butter

Heat oven to 400 degrees F.

In 10 1/2-inch cast iron or other oven-proof skillet, melt 1 tablespoon butter. Add mushrooms and cook until lightly browned.

Stir in Alfredo sauce. Add remaining filling ingredients and stir. Heat over medium-high heat, stirring occasionally, until mixture is hot, about 3 minutes.

TO MAKE THE BISCUITS:
In small bowl, combine biscuit mix and parmesan. Add milk and butter; stir until soft dough forms. Drop dough by spoonfuls over hot chicken mixture in skillet (or greased 2 1/2-quart baking dish) make about 12 biscuits.

Bake at 400 degrees F for 18 to 23 minutes or until biscuits are golden brown

Yield: 6 servings
Source: Martha White products