Chicken Mug Pies

Super Easy and Yummy. From 30 minute meals.

• Ready In: 35 mins
• Serves: 4

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

Directions

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!