French Onion-Chicken Pot Pies
Source of Recipe
Sue Edwards
List of Ingredients
French Onion-Chicken Pot Pies
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) Recipe
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.
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 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.
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