Chicken Mug Pie

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 mugs
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1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)

Sweet paprika, for sprinkling

1 1/2 pounds chicken breast pieces, diced

3 tablespoons butter

2 ribs celery and greens from the heart, chopped

1 medium yellow onion, chopped

1 large carrot, peeled and diced

Salt and pepper

2 teaspoons poultry seasoning

3 tablespoons all-purpose flour

1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle

1 pint half-and-half or cream

1 quart chicken stock, available in boxes on soup aisle

1/4 teaspoon grated nutmeg, a healthy grating

1 cup frozen green peas


  1. Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
  2. In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
  3. Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!