This recipe sounded to good not to try. It was pretty good. I think it tasted even better the second day. Don't want to make the pot pie version, just make the soup. It is super yummy with or without the chicken. I did not have the ramekins, so I just used my skillet & made it a one pot meal.
Servings 4-6
INGREDIENTS
1/4 cup butter or margarine
2 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces (I used breasts)
2 large onions, halved, then thinly sliced (about 1 1/2 cups)
2 cups give or take wine (I like to use white)
2 cups chicken broth
4 cups beef broth
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
6oz Gruyère/swiss cheese, shredded (1 1/2 cups)
DIRECTIONS
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.
Melt remaining 2 tablespoons butter in skillet. Add onions; cook about 20-30 minutes or until golden brown. Pour wine over onions (just enough to cover)& simmer until the wine has reduced by 3/4. Add booth broths.
For the ramekins- 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.
For Skillet method- Place chicken into skillet with the onion mixture. Stir. Place biscuits on top.
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.
