📋 Personal Chicken Pot Pie in a Mug Recipe
This Personal Chicken Pot Pie is a classic comfort food dish that's perfect when you want a quick and easy dinner or lunch! This recipe combines leftover chicken with a medley of vegetables in a creamy sauce, all baked together under country biscuits in a mug.
Servings 1 serving
Calories 658kcal
Equipment
Ingredients
- 2 tablespoon onion finely chopped
- 2 tablespoon chopped green pepper
- 2 teaspoon butter or margarine
- 4 tablespoon -canned cream of chicken soup
- 1 tablespoon milk
- ¾ cup chicken breast, chopped in small pieces
- ¾ cup cooked frozen mixed vegetables *I use the corn, carrots, peas and green bean mix
- ¼ teaspoon dried oregano
- sprinkle of thyme
- sprinkle of rosemary
- sprnkle salt
- sprinkle pepper
- 3 biscuits I use Pillsbury refrigerator country biscuits
Instructions
- Preheat oven to 400 degrees f (205 degrees c) and spray oven safe mug ( I use meal mug) with non-stick cooking spray
- Cook onion and green pepper with 1 tablespoon of water in microwave on high for 3 minutes.2 tablespoon onion, 2 tablespoon chopped green pepper
- Add everything except biscuits (you can do this in the meal mug or in a separate bowl)2 teaspoon butter or margarine, 4 tablespoon -canned cream of chicken soup, 1 tablespoon milk, ¾ cup chicken breast, chopped in small pieces, ¾ cup cooked frozen mixed vegetables, ¼ teaspoon dried oregano, sprnkle salt, sprinkle pepper
- Stir together.
- Pour into a meal mug.
- Add 3 biscuits, then sprinkle on some herbs.sprinkle of thyme, sprinkle of rosemary, 3 biscuits
- Bake at 400 degrees f (204 degrees c) for 8- 10 minutes or until biscuits are cooked and lightly browned.
Notes
Expert Tips:
-
- Use an Oven-Safe Mug.Ensure your mug is labeled oven-safe to prevent cracking. Corningware meal mugs or ceramic ramekins work well.
-
- Thicken the Filling. If you prefer a thicker filling, mix in 1 teaspoon of cornstarch with the soup and milk before baking.
-
- Keep the Mug from Overflowing. Leave at least ½ inch of space at the top of the mug to prevent bubbling over while baking.
-
- Make it Ahead. Prepare the filling in advance and store it in the fridge. When ready to bake, just add the biscuits and pop it in the oven.
-
- Reheating for Best Results. If reheating in the microwave, cover loosely and heat in 30-second intervals, stirring in between, to avoid hot spots.
-
- Meat - you can use chicken breast, a small rotisserie chicken, or leftover chicken, or you can use turkey instead of chicken. You could also use canned chicken breast. Just be sure to drain it well and use the "chunked", as the flaked looks mushy and unappetizing.
-
- Butter - I use unsalted butter, but you could use salted butter or light butter
-
- Biscuits - you can use homemade baking powder biscuits instead of store-bought or use lighter Bisquick.
-
- Seasoning- you can use a little poultry seasoning and/or garlic powder in addition to the other .or instead of
-
- Salt - you can add additional table salt or use kosher salt
-
- Cream of chicken soup - you can use regular or low-fat, or you can make your own cream of anything soup:
-
- Equal to one can of soup:
-
- 2 tablespoon butter
-
- 3 tablespoon flour
-
- ½ cup milk
-
- ½ cup chicken stock or broth
-
- *You can add a little celery (or celery seed) for the cream of celery flavor or some chopped-up canned mushrooms for the mushroom-flavored soup.
-
- **To lighten it up: use light butter and non-fat milk.
Nutrition
Serving: 1mug | Calories: 658kcal | Carbohydrates: 66g | Protein: 36g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1593mg | Potassium: 1014mg | Fiber: 8g | Sugar: 5g | Vitamin A: 7508IU | Vitamin C: 27mg | Calcium: 133mg | Iron: 6mg
