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.
- 1⁄4 cup butter
- 2 1⁄2 lbs boneless skinless chicken thighs, cut into 1/2-inch pieces
- 1 1⁄2-2 cups onions, thinly sliced
- 2 (8 ounce) packagessliced fresh mushrooms (6 cups)
- 1⁄4 cup flour, all-purpose
- 4 cups water
- 1⁄4 cup dry sherry or 1⁄4 cup water
- 1 (2 ounce) box onion soup mix (2 envelopes)
- 1⁄4 teaspoon ground pepper
- 1 (16 1/3 ounce) canpillsbury grands flakey biscuits
- 6 ounces gruyere cheese, shredded (l 1/2 cups)
Directions See How It's Made
- 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.
- 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.
- 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.
- 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.