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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Servings 8

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( 43 ) Ratings

43 Ratings

5 Stars 14%

4 Stars

3 Stars 16%

2 Stars 24%

1 Stars 16%

Member Reviews ( 16 )

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ingredients 11
Prep Time 35 min
Total Time 60 min

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)

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Directions

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.

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.

Review & Comments

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Franchesca14

report Posted Jan. 1, 2013 5:57 PM

This is definitely a dish I will make again? Even with my ghetto [ haha ] substitutions, it turned out great. Instead of ramekins, I used an oven-safe pot and made one big serving. I used a can of regular biscuits and covered the soup, poured some melted butter on the dough, put it in the oven, and topped it with mozzerella cheese. I was a bit skeptical about the dough falling into the soup, but it worked no problem. I used cream of mushroom soup thinned out with about two or three can-fuls of water instead of mushrooms and the onion soup mix. Even the leftovers were great! I would recommend t

barbarabaugh-42

report Posted May. 30, 2011 9:07 PM

Great way to combine two family favorites

thawsoutside

report Posted May. 7, 2011 3:16 PM

The reviewers are right about salt/sodium,low sodium chicken broth, a little more than called for helps. Yes to the garlic & I prefer broccoli to peas, and sometimes add potatoes like some other types of pot pie that are favorites. Any cheeses work well. jack/cheddar mix or others & you can use other soup mixes like golden mushrooom or regulaz onion. A good recipe to adapt to what you have on hand & it's still delicious.

Savitasmom

report Posted Feb. 28, 2011 3:25 PM

I made this last night for my son, daughter and granddaughter and all of them loved it! We will definitely make this again!!

epps97

report Posted Feb. 25, 2011 7:37 AM

I made this last night for my husband and I. I halved the recipe too and it was excellent. My husband said this was a recipe we needed to keep. I followed the recipe and didn't add anything to it and it was great. But next time I may add the carrots and peas.