- 8
- 35 mins
- 60 mins
Ingredients
- 1/4 cup butter or margarine - I use coconut oil
- 2-1/2 lb boneless skinless chicken thighs, cut into 1/2 inch
- pieces
- 2 large onions, halved, then thinly sliced (about 1-1/2
- cups)
- 6 cups sliced fresh mushrooms (2 8 oz packages)
- 1/4 cup all- purpose flour
- 4 cups water
- 1/4 cup dry sherry or water
- 1 box (2 oz) onion soup mix (2 envelopes)
- 1/4 teaspoon freshly ground pepper
- 1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated
- original biscuits (8 biscuits)
- 6 oz Gruyere cheese, shredded (1-1/2 cups) I use goat
- cheese
Preparation
Step 1
Heat oven to 350 degrees. Spray 8 (10 oz) ramekins or custard cups with cooking spray. Place ramekins on large cookie sheet with sides. In 12 inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add chicken; cook about 10 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; discard chicken juices.
Melt remaining 2 tablespoons butter in skillet. Add onions and mushrooms; cook and stir about 8 minutes or until golden brown. Sprinkle flour over vegetables. Cook and stir 1 minute. Stir in water, sherry and soup mix; heat to boiling. Boil about 3 minutes, stirring occasionally, until slightly thickened.
Spoon chicken into ramekins (about 1/2 cup each). Spoon onion mixture over chicken (about 2/3 cup each). Sprinkle with pepper. Separate dough into 8 biscuits. Place 1 biscuit in each ramekin.
Bake 20 minutes or until biscuits are golden. Remove from oven. Sprinkle 3 tablespoons cheese over each biscuit. Bake 4 to 5 minutes longer or until cheese is melted.