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French Onion-Chicken Pot Pies

Prep 35 min
Total 60 min
Ingredients 11
Servings 8

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! MORE+ LESS-

By Pillsbury Kitchens

October 3, 2016

Ingredients

1/4

cup butter or margarine

2 1/2

lb boneless skinless chicken thighs, cut into 1/2-inch pieces

large onions, halved, then thinly sliced (about 1 1/2 cups)

packages (8 oz each) sliced fresh mushrooms (6 cups)

1/4

cup all-purpose flour

cups water

1/4

cup dry sherry or water

box (2 oz) onion soup mix (2 envelopes)

1/4

teaspoon freshly ground pepper

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

oz Gruyère cheese, shredded (1 1/2 cups)

Steps

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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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 230

% Daily Value

Total Fat: 25g; 39%
Saturated Fat 12g 61% Trans Fat 0g
Cholesterol: 175mg; 58%
Sodium: 1380mg; 58%
Potassium: 530mg; 15%
Total Carbohydrate: 39g; 13%
Dietary Fiber 2g 8% Sugars 9g
Protein: 42g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 4%; 4%
Calcium: 25%; 25%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 2 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;