Chicken Pot Pie In A Mug Recipes

CHICKEN MUG PIE

Chicken Mug Pie image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 mugs

Number Of Ingredients 15

Ingredients

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

Chicken Pot Pie in a Mug image

This can be made the night before and cooked for lunch the next day.

Provided by Kathryn Brown @kgb206

Categories Chicken

Number Of Ingredients 10

Ingredients

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!

HEARTY CHICKEN POT PIE

Hearty Chicken Pot Pie image

Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg

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