French Onion-Chicken Pot Pies

READY IN: 1hr
Recipe by mama smurf

A recipe I found in Pillsbury Pot Pies and Casseroles. I haven't tried it yet but it sounded very good for a cool fall night.

Top Review by Ohmikeghod

This came out wonderful. I cut the recipe in half, because it's only me and my wife, and it made three ramekins. My wife got the extra, but only because I'm a softy. I also didn't use Gruyere - Instead, I used a Mexican blend that I had handy.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees. Spray 8 (10 oz) ramekins or custard cups with cooking spray. Place ramekins on a large cookie sheet with sides. In a 12-inch nonstick skillet, melt 2 Tbls. of 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 Tbls. 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 cups 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 Tbls. cheese over each biscuit. Bake 4-5 minutes longer or until cheese is melted.

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