Mug Chicken Pot Pie
Creamy chicken filling under a fluffy biscuit top, all in one mug.
Adapted from a recipe by Second Harvest Inland Northwest. The filling goes on the bottom, a quick biscuit batter goes on top, and the whole thing takes two minutes in the microwave. It's built for one, so it works for a lunch break or a late night when no one else is eating.
Steps
- 1
3 tbsp canned chicken, drained
2 tbsp canned or frozen mixed vegetables
1½ tsp cornstarch (or 1 tbsp flour)
salt
pepper
Stir together in a large microwave-safe mug, at least 12 oz. Leave room at the top for the topping to rise.
- 2
3 tbsp broth, or water + a pinch of bouillon
Bonus, if you have it:
1 tbsp milk
Pour in and stir until no dry spots remain.
- 3
4 tbsp flour
½ tsp baking powder
pinch of salt
½ tbsp oil, margarine, or butter
In a separate cup, mix the flour, baking powder, and salt. Work in the fat with a fork until it looks crumbly.
- 4
3½ tbsp water
Bonus, if you have it:
Milk in place of water
1 tbsp dried or fresh herbs
shredded cheese
Stir in until a thick batter forms.
- 5
—
Spoon the batter over the filling. It may sink, but it rises as it cooks.
- 6
—
Microwave about 2 minutes, until the top is firm and springs back. Let it rest 1 minute, because the mug will be very hot.
Make it yours
If you have some shredded cheese, mix a little into the biscuit batter. It's amazing. Any cooked or canned meat works here, and any canned vegetable works too. Try spinach for a chicken and spinach pot pie, which is delicious.