Do you crave the soul-warming comfort of a classic chicken pot pie but dread the thought of making and rolling out a finicky pie crust? What if you could capture all of that creamy, savory goodness and top it with a fluffy, golden-brown biscuit in a fraction of the time? This brilliant Chicken Mug Pie recipe is the cozy, easy solution you’ve been dreaming of.
This is a game-changing take on a beloved classic. We are deconstructing the pot pie, turning the filling into a luxuriously creamy and hearty soup, and replacing the traditional crust with a perfect, buttery biscuit baked separately. Ladle it into a mug, top it with the biscuit, and you have a Chicken Mug Pie—pure comfort with none of the fuss.
Table of Contents
Table of Contents
Recipe Overview: A Pot Pie in a Mug!
The genius of this recipe lies in its clever shortcuts and its deconstructed format. By separating the “filling” and the “crust,” we ensure the soup is perfectly creamy and the biscuit topping is flaky and golden, never soggy. Using refrigerated biscuits and ready-to-cook shredded potatoes makes this an incredibly fast and accessible meal for any night of the week.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy / Beginner |
| Servings | 4 mug pies |
Essential Ingredients for Your Cozy Meal
Each ingredient is chosen for maximum flavor and minimum effort, coming together to create that nostalgic pot pie taste we all love.
- Jumbo Bake-Off Butter Biscuits: This is our genius hack for the “crust.” A tube of refrigerated jumbo biscuits (like Pillsbury Grands) guarantees a perfectly fluffy, buttery, and golden-brown topping every single time, without any mixing or rolling required.
- Chicken Breast: About 1 1/2 pounds of diced chicken breast provides the hearty, protein-packed base of our pie filling.
- The Mirepoix (Celery, Onion, Carrot): This classic vegetable trio builds the aromatic, sweet, and savory foundation of the soup, essential for that classic pot pie flavor.
- Poultry Seasoning: This is the key to nostalgia in a jar! A good poultry seasoning is a blend of herbs like sage, thyme, and marjoram that instantly gives the soup its signature, savory “pot pie” aroma and taste.
- Shredded Potatoes (Hash Browns): This is our secret weapon for a thick and hearty filling. Using ready-to-cook shredded potatoes from the dairy aisle not only adds a wonderful texture but their starches also help to naturally thicken the soup, making it extra creamy and satisfying.
- Half-and-Half or Cream: This is what gives our soup its luxurious, creamy consistency. Half-and-half creates a lighter but still rich soup, while heavy cream will result in an even more decadent and indulgent filling.
- Chicken Stock: This forms the savory liquid base of our soup, enriching the chicken flavor and tying everything together.
- Frozen Green Peas: Added at the very end, these provide a pop of sweetness and a vibrant green color, preserving their perfect texture.
- Nutmeg and Paprika: A tiny grating of fresh nutmeg adds a warm, aromatic depth to the creamy sauce that is subtle but essential. A sprinkle of sweet paprika on the biscuits adds a touch of color and smoky flavor.
Step-by-Step to the Coziest Mug Pie
Follow these simple steps to create this deconstructed classic. It’s a straightforward process that delivers a deeply comforting meal.
Step 1: Bake the Biscuit “Crusts” First, preheat your oven according to the directions on the biscuit package. Arrange the jumbo biscuits on a cookie sheet.
Sprinkle the tops of the biscuits with a little sweet paprika. This adds a lovely color and a hint of smoky flavor. Bake them for 10 to 12 minutes, or until they are puffed up and a beautiful golden brown.
Pro Tip: The recipe makes enough filling for 4 mug pies, but most biscuit tubes come with 8. Save the extra 4 baked biscuits for amazing ham and cheese or egg and cheese breakfast sandwiches the next morning!
Step 2: Start the Creamy Soup Base While the biscuits are baking, you can make the filling. In a medium soup pot or Dutch oven, melt the butter over medium to medium-high heat. Add the diced chicken pieces and cook for 2 minutes, just to give them a head start.
Next, add the chopped celery, onion, and carrot to the pot with the chicken. Season everything generously with salt, pepper, and the poultry seasoning. Cook for 5 more minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Thicken the Soup Now, sprinkle the flour over the chicken and vegetables. Stir it in and cook for one full minute. This step cooks out the raw flour taste and creates a quick “roux” that will thicken our soup.
Add the shredded potatoes to the pot. Then, while whisking constantly, slowly pour in the half-and-half (or cream) and the chicken stock. Continue to whisk until the liquid is smooth and well combined with the flour.
Step 4: Simmer and Finish Add a healthy grating of fresh nutmeg to the pot. Raise the heat to bring the soup to a gentle boil, then immediately turn the heat back down to maintain a simmer.
Let the soup simmer for another 10 minutes, which will allow the potatoes to cook through and the flavors to meld beautifully. The soup will thicken as it simmers. After 10 minutes, taste the soup and adjust the seasonings with more salt and pepper if needed.
Finally, turn off the heat and stir in the frozen green peas. The residual heat of the soup is all that’s needed to warm them through in about a minute, which keeps them bright green and perfectly tender-crisp.
Assembling Your Chicken Mug Pie
This is the fun part where the magic happens! To serve, ladle the hot, creamy chicken soup into four large, oven-safe mugs or individual crocks.
Gently place one of the warm, golden-brown biscuits right on top of each mug. The biscuit acts as a delicious, edible “lid” or cap for the pie. Serve immediately while the soup is hot and the biscuits are fresh from the oven.
Storage and Make-Ahead Tips
For the best results, it’s important to store the soup and the biscuits separately to prevent the biscuits from becoming soggy.
- Storage: Allow the leftover soup and any extra biscuits to cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days. Store the biscuits in a zip-top bag at room temperature.
- Reheating: Reheat the soup gently in a saucepan over medium-low heat or in the microwave. You can refresh the biscuits by warming them in a toaster oven or a 350°F oven for a few minutes until they are warm and slightly crisp.
For more recipe follow my Pinterest account
Creative Recipe Variations
This comforting recipe is a wonderful canvas for your own creative touches. Here are a few ideas to get you started.
1. Easy Turkey Mug Pie This is the perfect recipe for using up holiday leftovers! Simply swap the raw chicken for 1 1/2 to 2 cups of diced, cooked turkey. You can add the turkey into the soup during the last few minutes of simmering, just to heat it through.
2. Cheesy Herb Biscuits Make the biscuit toppers even more flavorful. Before baking, brush the tops of the biscuits with a little melted butter and sprinkle them with not only paprika but also some shredded sharp cheddar cheese and a pinch of dried thyme or parsley.
3. Add More Veggies Feel free to add other vegetables to the soup base. A cup of sliced mushrooms sautéed with the onions, or a cup of frozen corn added along with the peas would both be delicious additions.
Enjoy the Ultimate Comfort Food!
You’ve just created the ultimate cozy meal—a clever, deconstructed Chicken Mug Pie that delivers all the comforting flavor of the classic dish with a fraction of the effort. It’s a perfect weeknight dinner, a remedy for a cold day, and a dish that is guaranteed to bring smiles to the dinner table.
We hope you love this new, easy way to enjoy an old favorite. It’s a testament to the fact that delicious, comforting food doesn’t have to be complicated.
If you enjoyed this clever recipe, please leave a comment below or share it with someone who needs a little comfort food in their life!
Frequently Asked Questions (FAQs)
Q1: Can I use leftover cooked chicken for this recipe?
Yes, absolutely! This is a fantastic way to use up leftover roasted or rotisserie chicken. Simply dice about 2 cups of cooked chicken and stir it into the soup during the last 5 minutes of simmering to allow it to heat through.
Q2: Can I make this dairy-free?
Yes, you can adapt this recipe to be dairy-free. Use a dairy-free butter substitute to sauté the chicken and vegetables. For the biscuits, check for a dairy-free version in the refrigerated aisle or make your own. In place of the half-and-half or cream, use an unsweetened, full-fat canned coconut milk or a dairy-free “cooking cream” alternative.
Q3: What exactly is in poultry seasoning?
Poultry seasoning is a classic pre-made blend of dried herbs. While blends vary, it almost always contains sage and thyme. Other common ingredients include marjoram, rosemary, black pepper, and sometimes nutmeg or celery seed. It’s specifically designed to complement the flavor of chicken and turkey.
Q4: Can I use homemade biscuits instead of store-bought?
Of course! If you have a favorite homemade biscuit recipe, feel free to use it. Simply prepare and bake your own biscuits while the soup is simmering. The result will be even more special.
Q5: The soup seems thin at first. Will it thicken?
Yes. The soup will seem a bit thin when you first add the liquids, but it will thicken up beautifully as it simmers for 10 minutes. The combination of the flour roux and the starches released from the shredded potatoes works to create that perfectly creamy, stew-like consistency.