Chicken Mug Pie

This is a fabulous Rachael Ray recipe, especially with the cold weather coming. It really does taste like chicken pot pie but in soup form. Oh, and please follow the directions when it says to eat the soup out of a mug. Somehow, it makes the experience and the food that much better, I promise.

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

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!