How to Make Chicken Pot Pie in a Microwave-Safe Mug
You will need a scant tablespoon each butter and flour, 1 chopped mushroom, 1/4 cup each half-and-half and chicken broth, a couple of tablespoons of frozen peas and carrots, some fresh thyme, salt and pepper, about 1/3 cup of cooked diced chicken and 1 small biscuit from a tube.
Put the butter in a mug and microwave until melted.
Stir in the flour.
Stir in the mushroom.
Microwave until the mushroom shrinks and gets tender, about 1 minute.
Add a splash of the half-and-half and stir well, then add the remaining half-and-half.
Stir in the chicken broth.
Add the peas and carrots and the thyme.
Add a pinch of salt and pepper.
Microwave, stirring every 30 seconds, until bubbling and thickened, about 1 1/2 minutes.
Stir in the chicken.
Flatten out the biscuit.
Cover the top of the mug, pressing the biscuit around the rim to seal it.
Cut a little vent into the top of the dough.
Brush it with a little more half-and-half.
Microwave in 30-second intervals until the biscuit is bubbling and just cooked through, 1 to 1 1/2 minutes.
Be sure to let your pot pie cool for a few minutes before digging in.