French Onion-Chicken Pot Pies

"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."
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  • 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.

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  1. 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.
  2. This was fantastic! I made it in 4 french onion soup bowls (thought it was fitting!) and added a bit of rosemary and celery. As well, at the grocery store, gruyere was crazy expensive, so went with swiss. made it for girls night and everyone LOVED it. Thanks mama! Made for my 3 chefs, Nov 09


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