Chicken Pot Pie in a Mug

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  • Level: Easy
  • Total: 25 min
  • Active: 5 min
  • Yield: 4 servings
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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 


  1. Preheat the oven to 350 degrees F.
  2. Mix together the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
  3. 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.