Best Chicken Mug Pie Recipes

CHICKEN MUG PIE image

Number Of Ingredients 15

1 tube jumbo bake-off butter biscuits, such as Pillsbury brand Grands, from the dairy aisle of the grocery store,
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, 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 potatoes or ready to cook hash browns, available in sacks on the dairy aisle at the grocery store
1 pint half-and-half or cream
1 quart chicken stock
1/4 teaspoon grated nutmeg (a healthy grating)
1 cup frozen green peas

Steps:

Pre-heat oven according to package directions and arrange biscuits on cookie sheet. You will have four 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 10-12 minutes. In a medium pot over medium to medium-high heat, cook chicken in butter two minutes, then add veggies and season with salt, pepper and poultry seasoning. Cook five minutes more, add flour, then 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 to your taste. Add peas. Stir in to warm them through, about a minute. Serve in large mugs with the biscuits on top.

Chicken Mug Pie image

Number Of Ingredients 0

Steps:

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!Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 654

Chicken Pot Pie in a Mug image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

One 10 1/2-ounce can cream of chicken soup
Half a 10-ounce bag frozen vegetables (carrot, corn and green bean mix)
1 teaspoon garlic powder
1 small rotisserie chicken, meat shredded, skin and bones discarded
Kosher salt and freshly ground black pepper
1 can biscuit dough

Steps:

Preheat the oven to 350 degrees F.
Mix together the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
Fill 4 ovensafe mugs three-quarters of the way up with the pot pie filling and top each with 1 biscuit. Bake until the biscuits are golden brown, 15 to 20 minutes.

Chicken Mug Pie image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 mugs

Number Of Ingredients 15

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, 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 potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas

Steps:

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!

Chicken Pot Pie in a Mug image

Provided by Kathryn Brown @kgb206

Categories Chicken

Number Of Ingredients 10

4 tablespoon(s) cooked chicken
2 tablespoon(s) frozen vegetables (beans, corn, carrots)
11/2 teaspoon(s) cornstarch
3 tablespoon(s) chicken stock
1 tablespoon(s) milk
BISCUIT TOPPING
4 tablespoon(s) flour
1/2 teaspoon(s) baking powder
1/2 tablespoon(s) butter
31/2 tablespoon(s) milk

Steps:

In large mug, combine, chicken, vegetables and cornstarch.Stir well.
Add stock and milk, mix well.
For Topping:
In small bowl, mix together flour and baking powder.
Using a fork (or fingers) add butter to flour until small it looks like fine crumbs.
Stir in the milk until a batter is formed.
Place batter on top of chicken.
Microwave 2 minutes.
Enjoy!