Dinner

Chicken Mug Pie - Rachael Ray is for Dinner.

Chicken Mug Pie - Rachael Ray takes several minutes to prepare.

Chicken Mug Pie - Rachael Ray takes 20 minutes to cook.

Chicken Mug Pie - Rachael Ray makes 6 servings.

The ingredients for Chicken Mug Pie - Rachael Ray are:

* 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

Here is how you make Chicken Mug Pie - Rachael Ray:

* 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 peasDirectionsPreheat 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!Serving Size: make 6 bowlsNumber of Servings: 6Recipe submitted by SparkPeople user CHRUCK.

The nutritional information for Chicken Mug Pie - Rachael Ray is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 362.5

• Total Fat: 21.8 g
• Cholesterol: 63.3 mg
• Sodium: 613.4 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 2.4 g
• Protein: 14.2 g