Recipe| Chicken Pot Pie In a Mug

One 10 1/2-ounce can cream of chicken soup

Half a 10-ounce bag frozen vegetables (carrot, corn and green bean mix) 
1 teaspoon garlic powder 
1 small rotisserie chicken, meat shredded, skin and bones discarded
Kosher salt and freshly ground black pepper
1 can biscuit dough 

Preheat the oven to 350 degrees F.
Mix together the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and some salt and pepper in a bowl.
Fill 4 ovensafe mugs three-quarters of the way up with the pot pie filling and top each with 1 biscuit. Bake until the biscuits are golden brown, 15 to 20 minutes.


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