Chicken Mug Pie Recipes

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

CHICKEN POT PIE IN A MUG

Steps:

• 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.

CHICKEN MUG PIES

Steps:

• 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.
• 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.
• Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

CHICKEN MUG PIE

Steps:

• 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.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.Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

MUG PIE !

Steps:

• Cut potatoes into about 1/2 inch chunks, cover with cold water & put over high heat until boiling then reduce heat to simmer.
• Brown turkey over medium high heat until well browned, add onion & cook until soft.
• Sprinkle flour, 1/2 teaspoon salt, the pepper, sage & paprika over the meat & mix well together. Add stock a half cup at a time & mix well then add your thawed & drained vegetables & stir until well combined. Reduce heat to medium low & simmer until potato's are ready adding a little stock or water if mix is getting dry.
• When potato's are just tender, drain & add butter, milk & half teaspoon salt then mash. Add more salt if needed & leave a few chunks if you like.
• Taste your meat mix for salt & adjust if needed, add extra stock or water if you like a wet mix but it's best to have a thick gravy & firmer texture to the meat & veg without being dry.
• Ladle meat & veg evenly into 4 Soup Mugs then top evenly with the mashed potato's. Place under broiler to brown the mash if you like but cover the handles of mugs loosely with foil to help them from getting too hot to handle. This browning is optional.