Chicken Pot Pie in a Mug

4 Ratings
Recipe courtesy ofThe Kitchen

Total: 25 min Cook: 5 min

Yield: 4 servings

Level: Easy



  • 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 


  • 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.

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4 Ratings

I am a so-so cook, 75, and I like watching The Kitchen.  This Chicken Pot Pie in a Mug was very easy to prepare.  However, I found that the biscuit did not cook completely. It was gooey on bottom.  I will try again. See All Reviews Post Review

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