There’s nothing like pot pie when you want a quick and easy dinner. While it's the classic comfort food dish, it doesn’t have to be complicated and time-consuming. This recipes combines leftover chicken with a medley of vegetables in a creamy sauce, all baked together under fluffy country biscuits. It’s ideal for using up leftovers and for when you only want a single serving.
Serving: 1 mug
Ingredients:
- • 2 tablespoons onion finely chopped
- • 2 tablespoons chopped green pepper
- • 2 teaspoons butter or margarine
- • 4 tablespoons -canned cream of chicken soup
- • 1 tablespoon milk
- • ¾ cup chicken breast, chopped in small pieces
- • ¾ cup cooked frozen mixed vegetables
- • ¼ teaspoon dried oregano
- • sprinkle of thyme
- • sprinkle of rosemary
- • sprinkle salt
- • sprinkle pepper
- • 3 biscuits
Directions:
- • Preheat oven to 400º F and spray oven-safe mug with non-stick cooking spray
- • Cook onion and green pepper with 1 tablespoon of water in microwave on high for 3 minutes
- • Add everything except biscuits (you can do this in the mug or in a separate bowl)
- • Stir together
- • Pour into a mug
- • Add 3 biscuits and sprinkle with herbs
- • Bake for 8-10 minutes or until biscuits are cooked and lightly browned.
Notes:
- • Substitute turkey, or any protein of your choosing
- • If you prefer a thicker filling, mix in 1 teaspoon of cornstarch with the soup and milk before baking.
- • To keep the mug from overflowing, leave about ½ inch of space at the top of the mug
