French Onion-Chicken Pot Pies

Ingredients

• 16.3 oz grands flaky refrigerator biscuits refrigerated canned
• 0.3 cup butter 
• 0.3 cup sherry dry
• 0.3 cup flour all-purpose
• 16 oz mushrooms fresh sliced (6 cups)
• 1.5 cups gruyere cheese shredded
• 2 oz onion soup mix (2 envelopes)
• 1.5 cups onion halved thinly sliced
• 0.3 teaspoon pepper freshly ground
• 2.5 lb chicken thighs boneless skinless cut into 1/2-inch pieces
• 4 cups water 

Equipment

• frying pan
• baking sheet
• oven
• ramekin

Directions

1. Heat oven to 350F. Spray 8 (10-oz) ramekins or custard cups with cooking spray.
2. Place ramekins on large cookie sheet with sides. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat.
3. Add chicken; cook about 10 minutes, stirring occasionally, until no longer pink in center.
4. Remove chicken from skillet; discard chicken juices.
5. Melt remaining 2 tablespoons butter in skillet.
6. Add onions and mushrooms; cook and stir about 8 minutes or until golden brown.
7. 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.
8. Spoon chicken into ramekins (about 1/2 cup each). Spoon onion mixture over chicken (about 2/3 cup each).
9. Sprinkle with pepper. Separate dough into 8 biscuits.
10. Place 1 biscuit in each ramekin.
11. Bake about 20 minutes or until biscuits are golden. Carefully remove from oven.
12. Sprinkle 3 tablespoons cheese over each biscuit.
13. Bake 4 to 5 minutes longer or until cheese is melted.