French Onion-Chicken Pot Pies

By nurseliz

Ingredients

• INGREDIENTS
• 1/4 1/4
• cup butter or margarine
• 2 1/2 2 1/2
• lb boneless skinless chicken thighs, cut into 1/2-inch pieces
• 2 2
• large onions, halved, then thinly sliced (about 1 1/2 cups)
• 2 2
• packages (8 oz each) sliced fresh mushrooms (6 cups)
• 1/4 1/4
• cup all-purpose flour
• 4 4
• cups water
• 1/4 1/4
• cup dry sherry or water
• 1 1
• box (2 oz) onion soup mix (2 envelopes)
• 1/4 1/4
• teaspoon freshly ground pepper
• 1 1
• can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
• 6 6
• oz Gruyère cheese, shredded (1 1/2 cup

Details

Servings 8

Preparation

Step 1

DIRECTIONS

* 1Heat oven to 350°F. 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.
* 2Melt 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.
* 3Spoon 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.
* 4Bake about 20 minutes or until biscuits are golden. Carefully remove from oven. Sprinkle 3 tablespoons cheese over each biscuit. Bake 4 to 5 minutes longer or until cheese is melted