Chicken Mug Pie

Chicken Mug Pie
Chicken Mug Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

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. 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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