French Onion Chicken Pot Pie

1/4 cup butter or margarine
2 boneless skinless chicken breasts, cut into 1/2-inch pieces
2 large onions, halved, then thinly sliced (about 1 1/2 cups)
2 packages (8 oz each) sliced fresh mushrooms (6 cups)
1/4 cup all-purpose flour
4 1/4 cups water
1 box (2 oz) onion soup mix (2 envelopes)
1/4 teaspoon freshly ground pepper
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
6 oz mozarella, shredded (1 1/2 cups)

Heat oven to 350°F. Spray 9X13 pan with cooking spray. 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 and mushrooms; cook and stir about 8 minutes or until golden brown. Sprinkle flour over vegetables. Cook and stir 1 minute. Stir in water and soup mix; heat to boiling. Boil about 3 minutes, stirring occasionally, until slightly thickened.
Spoon chicken into 9X13. Spoon onion mixture over chicken. Sprinkle with pepper. Separate dough into 8 biscuits. Place biscuits over onion mixture..
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.

Number of Servings: 8

Recipe submitted by SparkPeople user HAPPY_2005.