astrauss@TriCountyRecord.com

My New Year resolution is to eat healthier and eat in season fruits and veggies. So, I was very excited to stumble upon Rachael Ray's chicken mug pie recipe. It is the perfect meal to warm up with on these cold days and nights.

However, I have adapted it to my own tastes (sorry, Rachael), so I hope you enjoy this as much as I did.

Chicken Pot Pie

Adapted from Rachael Ray's chicken mug pie recipe

1 tub jumbo butter biscuits from the dairy aisle (I recommend Pillsbury butter biscuits)

1.5 lbs. chicken breast pieces, diced

3 tablespoons butter

3 medium size celery stalks, chopped

1.5 cups of baby carrots, cut in half

Salt and pepper

2 teaspoons poultry seasoning

3 tablespoons all purpose flour

1 cup shredded, ready to cook hash browns (freezer aisle)

1 quart chicken stock

1 pint half and half or cream

1 cup fresh peas

Preheat oven according to package directions and arrange biscuits on cookie sheet. 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. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Add peas. Stir in to warm them through a minute.

Rachael's recipe says to put the soup in mugs and top with the biscuits. However, I ran into the problem that I needed a bigger mug! Serve in deep bowls with biscuits.

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