Chicken Mug Pie - Rachael Ray
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 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 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
Directions
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!
Serving Size: make 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user CHRUCK.
* 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
Directions
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!
Serving Size: make 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user CHRUCK.
Nutritional Info Amount Per Serving
- Calories: 362.5
- Total Fat: 21.8 g
- Cholesterol: 63.3 mg
- Sodium: 613.4 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 2.4 g
- Protein: 14.2 g
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