By: Rachael Ray, 30-Mintute Meals, Cooking Rocks Cook Book Makes 4 Mugs
Ingredients:
- 1 tube of jumbo butter biscuits such aas Grands or Pilsbury (available in dairy aisle)
- Sweet Paprika for Sprinkling
- 2 tablespoons of butter (TIP: tablespoons are marked on the wrapper)
- 2 single chicken breasts (6-8 ounces each), chopped
- 1 stalk Celery, chopped
- 1 meduim yellow onion, chopped
- 1 large carrot diced salt and freshly ground pepper, to taste
- 2 teaspoons poultry seasoning
- 2 tablespoons all-purpose flour
- 1 cup frozen shreddedhash browns potatoes (available in sacks in dairy aisle)
- 1 cup cream
- 1 quart chicken stock
- 1 cup frozen green peas
Preheat oven according to package on biscuts package. Arrange bicuts on a cookie sheet and cook with sprinkled peprika on top for 10-12 minutes
In a medium sized pot on meduim high heat, melt butter, then cook chicken in butter, for 2 minutes; add the celery, onions, and carrots, next season with salt, pepper, and poultry seaasoning.
Cook for 5 more minutes; then add the flour and cook for another minute.
Add potatoes,cream, and chicken stock.
Then bring soup to a boil by raising heat then turn heat back to a simmer and cook soup another 10 minutes.
Stir in the peas and cook for 1 minute to warm them through.
Serve mugs with biscuits on top to cap the mug chicken mug pies!!!
