French Onion Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 390.4
  • Total Fat: 18.1 g
  • Cholesterol: 61.8 mg
  • Sodium: 980.7 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 24.9 g

View full nutritional breakdown of French Onion Chicken Pot Pie calories by ingredient
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Number of Servings: 8


    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.

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