Chicken Mug Pie by Michele Cooper - Musely
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Chicken Mug Pie

posted in Food & Drink > Recipes
  • Total Time:
    40 min
    15 min
    25 min

    Yield:4 mugs

  • sweet paprika, for sprinkling
    1 1/2 lbs chicken breasts, diced
    1 large refrigerated biscuit (recommended Grands by Pillsbury)
    3 tablespoons butter
    2 stalks celery hearts, and greens chopped
    1 medium yellow onion, chopped
    1 large carrot, peeled and diced
    salt and pepper
    2 teaspoons poultry seasoning

  • 3 tablespoons all-purpose flour
    1 cup shredded potato, ready to cook hash browns, available in sacks on dairy aisle
    1 pint half-and-half or 1 pint cream
    1 quart chicken stock, available in boxes on soup aisle
    1/4 teaspoon grated nutmeg, a healthy grating
    1 cup frozen green pea

  • Directions:

    Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning.
    Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.

  • 3
    In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning.
    Cook 5 minutes more, add flour cook another minute.
    Add potatoes, then whisk in half-and-half or cream and chicken stock.
    Add nutmeg.

  • 7
    Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes.
    Adjust seasonings.
    Add peas. Stir in to warm them through a minute.
    Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

  • These are so quick, easy and delicious! I hope you give them a try.
    Thanks for looking!


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