Best Chicken Mug Pies Recipes

INDIVIDUAL CHICKEN POT PIES WITH PUFF PASTRY

Steps:

• Saute onions, celery, carrots and garlic in butter in a large saucepan over medium heat.
• Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
• Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.
• Add nutmeg, cooked chicken, and frozen peas. Combine well.
• Ladle mixture into individual oven-safe soup mugs.
• Cut puff pastry to cover each mug. Cover mug with puff pastry and press down around rim to adhere.
• Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).
• Place mugs on a cookie sheet, and bake at 400°F for 15-20 minutes or until puff pastry is golden brown!

CHICKEN POT PIE IN A MUG

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 PIES

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!