Recipe Of The Week: Chicken Mug Pie

This cozy recipe is a fun take on a classic chicken pot pie. Instead of one large pie, this recipe from Rachael Ray of Food Network makes 4 mini coffee mug “pies”. Here’s how to make them.

Ingredients

1 tube jumbo bake-off butter biscuits

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

1 pint half-and-half or cream

1 quart chicken stock

1/4 teaspoon grated nutmeg, a healthy grating

1 cup frozen green peas

Directions

1. Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. 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!