French Onion-Chicken Pot Pies

French Onion-Chicken Pot Pies

Pillsbury® Grands!® biscuits provide a simple addition to these hearty chicken and vegetable pot pies - a perfect baked dinner.

Prep Time

35

Minutes

Total Time

1:00

Hr:Mins

Makes

8

servings

1/4
cup butter or margarine
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)
2
packages (8 oz each) sliced fresh mushrooms (6 cups)
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 Gruyère cheese, shredded (1 1/2 cups)
  1. Heat 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.
  2. 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.
  3. 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.
  4. Bake 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
A large cookie sheet measuring 17 1/2x13 1/2 inches is large enough to hold all of the ramekins.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 630
    • (Calories from Fat 300),
  • Total Fat 33g
    • (Saturated Fat 13g,
    • Trans Fat 4g),
  • Cholesterol 125mg;
  • Sodium 1360mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 2g,
    • Sugars 10g),
  • Protein 42g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.