Chicken Pot Pie in a Mug
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 759
- Total Fat
- 42
- Saturated Fat
- 12
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 54
- Cholesterol
- 190
- Sodium
- 974
- Total: 25 min
- Active: 5 min
Ingredients
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
Directions
- 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.