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 6%

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)

SAVE ON THIS RECIPE!

LOCATION

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

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

Write a Review
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.

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