Chicken Mug Pies

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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!