Tuesday, May 25, 2010

Chicken Mug Pie

Chicken pot pie is such a classic comfort food. And it reminds me of when my dad would order chicken pot pies from various places. I always liked the flaky crusts that covered them. Not so interested in the stuff inside. But you know, making a crust over a individual pot pies is a lot of work. Luckily Rachael Ray has a pretty comparable version that's easy and yummy.

Chicken Mug Pie

1 tube of bake-off butter biscuits - I used Pillsbury Grands
1 1/2 lbs. chicken breasts, diced - For 1/2 the recipe, I used two chicken breasts
3 Tb. butter
2 ribs celery and greens, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt & pepper
2 tsp. poultry seasoning
3 Tb. all-purpose flour
1 cup shredded potatoes, ready to cook hashbrowns
1 pint half & half or heavy cream
1 quart chicken stock - Or chicken broth
1/4 tsp. grated nutmeg
1 cup frozen green peas

Preheat oven according to package directions and arrange biscuits on cookie sheet.

In a medium pot over medium to medium-high heat, cook chicken in butter 2 minutes. (The chicken will not be cooked all the way through! Don't panic!) Then add vegetables and season with salt & pepper and poultry seasoning. Cook 5 minutes more, add flour and cook another minute. Add potatoes, then whisk in half & half or cream and chicken stock. Add nutmeg.

Bring soup to a boil by raising the heat, then turn heat down to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir to warm them through, about a minute.

Serve mugs of soup with biscuits on top to cap the mug.

So I left out like half the vegetables that the recipe calls for, since we all know Wes won't eat the celery and onions. Plus, who likes cooked celery? Gross. I just put in all the veggies we like. Though I really don't like peas either, but can handle it in small bites. This is definitely a hearty soup that I especially love making during winter.

The above recipe makes A LOT. So I halve it and have plenty for dinner and then some leftovers for lunch the next day. The first time I made this, I used cream, which makes it much more luxurious. Half and half, is obviously a lot healthier, and still gives it good consistency. Try it first with cream though.

This is a great alternative to making chicken pot pie with a crust over the top. You can put it in a mug and stick a biscuit on top like the recipe suggests. But it works just find in a bowl. Easy to cook and tastes great. Definitely make sure to taste it before serving so you can adjust the seasonings. I failed to do that and it definitely needed a little more salt.

Yum-yum! Happy cooking!

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