Chicken Mug Pies Recipe

Name: Chicken Mug Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sweet paprika, for sprinkling; 1 1/2 lbs chicken breasts, diced; 1 large refrigerated biscuit (recommended Grands by Pillsbury); 3 tablespoons butter; 2 stalks celery hearts, and greens 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 potato, ready to cook hash browns, available in sacks on dairy aisle; 1 pint half-and-half or 1 pint cream; 1 quart chicken stock, available in boxes on soup aisle; 1/4 teaspoon grated nutmeg, a healthy grating; 1 cup frozen green pea

Servings: persons

sweet paprika, for sprinkling
1 1/2 lbs chicken breasts, diced
1 large refrigerated biscuit (recommended Grands by Pillsbury)
3 tablespoons butter
2 stalks celery hearts, and greens 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 potato, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or 1 pint cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green pea

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.
2
Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
3
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.
4
Cook 5 minutes more, add flour cook another minute.
5
Add potatoes, then whisk in half-and-half or cream and chicken stock.
6
Add nutmeg.
7
Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes.
8
Adjust seasonings.
9
Add peas. Stir in to warm them through a minute.
10
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: sweet paprika, for sprinkling, 1 1/2 lbs chicken breasts, diced, 1 large refrigerated biscuit (recommended Grands by Pillsbury), 3 tablespoons butter, and more.

Yes, Chicken Mug Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Mug Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions