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Chicken Mug Pie


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  • 1 tube jumbo bake-off butter biscuits (Grands by Pillsbury recommended)
  • Sweet paprika for sprinkling
  • 1 1/2 pounds chicken breast pieces diced
  • 3 tablespoons butter
  • 2 celery ribs and greens from the heart chopped
  • 1 medium yellow onion chopped
  • 1 large carrot peeled, diced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 teaspoons poultry seasoning
  • 3 tablespoons all-purpose flour
  • 1 cup shredded potatoes, ready to
  • cook hash browns
  • 1 pint half-and-half or cream
  • 1 quart chicken stock
  • 1/4 teaspoon grated nutmeg
  • 1 cup frozen green peas


Servings 4


Step 1

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.

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. 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!

This recipe yields 4 servings.

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