CHICKEN MUG PIES

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Make and share this Chicken Mug Pies recipe from Food.com.

Provided by seesko

Categories     Savory Pies

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

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

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!

Nutrition Facts : Calories 762.2, Fat 42.8, SaturatedFat 19.8, Cholesterol 183.9, Sodium 753.4, Carbohydrate 42.2, Fiber 5.5, Sugar 10.6, Protein 51.2

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