Chicken Pot Pie in a Mug

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

  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.

Let's Get Cooking!

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Eclipse754

I liked the premise, but this recipe is needs to be reworked. A lot. The biscuits come nowhere cooked in the given cook time. It would be nice to know an approximation of how much chicken is yielded from the "small rotisserie chicken" so that you can use leftover chicken from another meal, or pulled chicken from a deli, even a can of chunked chicken for a quickly put together meal. The seasoning is completely missing (sorry, garlic powder with salt and pepper?) and would be totally dependent on where the chicken came from, but acknowledge it for those who might want to try this... With a little tweaking, this is not bad, but know that this recipe as listed is more a suggestion than an actual guide.

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