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French Onion-Chicken Pot Pies

Pillsbury® Grands!® Flaky Layers refrigerated original biscuits provide a simple addition to these classic chicken and vegetables pot pies - perfect dinner that is ready in an hour!

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  • prep time 35 min
  • total time 60 min
  • ingredients 11
  • servings 8
 

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

A large cookie sheet measuring 17 1/2x13 1/2 inches is large enough to hold all of the ramekins.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
13g,
13%
Trans Fat
4g
4%
),
Cholesterol
125mg
125%;
Sodium
1360mg
1360%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
10g
10%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
30%;
Iron
25%;
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.