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.