French Onion-chicken Pot Pies

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/4 cup butter
• 2 1/2 lbs boneless skinless chicken thighs, cut into 1/2-inch pieces
• 1 1/2-2 cups onions, thinly sliced
• 2 (8 ounce) packages sliced fresh mushrooms (6 cups)
• 1/4 cup flour, all-purpose
• 4 cups water
• 1/4 cup dry sherry or 1/4 cup water
• 1 (2 ounce) box onion soup mix (2 envelopes)
• 1/4 teaspoon ground pepper
• 1 (16 1/3 ounce) can pillsbury grands flakey biscuits
• 6 ounces gruyere cheese, shredded (l 1/2 cups)

Recipe

• 1 heat oven to 350 degrees. spray 8 (10 oz) ramekins or custard cups with cooking spray. place ramekins on a large cookie sheet with sides. in a 12-inch nonstick skillet, melt 2 tbls. of 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.
• 2 melt remaining 2 tbls. 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.
• 3 spoon chicken into ramekins (about 1/2 cup each). spoon onion mixture over chicken (about 2/3 cups each). sprinkle with pepper. separate dough into 8 biscuits. place 1 biscuit in each ramekin.
• 4 bake about 20 minutes or until biscuits are golden. carefully remove from oven. sprinkle 3 tbls. cheese over each biscuit. bake 4-5 minutes longer or until cheese is melted.