Time: 40 min.
Complexity: easily
Servings: 4

Chicken mug pie is a small-batch version of the popular American chicken pot pie, baked in a deep pan and consisting of a closed pastry shell with a filling. Chicken, carrots, celery, potatoes, green peas, and beef broth are traditionally used as the filling for these pot pies. The resulting dish is more like a thick soup or stew beneath a delicious layer of pastry. To make chicken mug pie, simmer the soup separately, ladle it into cups, and top with fluffy, flaky buns. It's just as delicious, but much easier to prepare than a full-size pot pie, as you don't have to knead and roll out the dough. Pre-made buns are ideal for this dish.

Ingredients:

• 1 package of dough for large, fluffy buns
• Sweet paprika, for sprinkling
• 0.7 kg chicken breasts, diced
• 3 tbsp (45 g) butter
• 2 stalks celery with greens, chopped
• 1 medium onion, chopped
• 1 large carrot, peeled and diced
• 2 tsp seasonings for poultry
• 3 tbsp. flour
• 1 cup grated potatoes
• 0.5 l of low-fat or regular cream
• 1 liter of chicken broth
• 1/4 tsp. grated nutmeg
• 1 cup frozen green peas

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

puff pastry, paprika, chicken breasts, butter, celery, onions, carrot, poultry seasoning, premium flour, potato, cream, bouillon, nutmeg, peas

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Preparation:

Step 1
• Preheat the oven according to the instructions on the bun package and arrange them on a baking sheet. You'll have 4 extra buns. Set them aside for ham and cheese or egg and cheese sandwiches for breakfast the next morning. Sprinkle the buns with a little paprika and bake for 10-12 minutes.
Step 2
• In a medium saucepan over medium-high heat, brown the chicken in butter for 2 minutes, then add the vegetables, season with salt, pepper, and seasoning. Cook for another 5 minutes, then add the flour and cook for another minute. Stir in the potatoes, then pour in the cream and chicken broth. Add the nutmeg. Bring the soup to a boil, increasing the heat to medium, then reduce the heat to a simmer and cook for another 10 minutes. Season with salt and pepper if needed. Add the peas. Stir and cook through for another minute.
Step 3
• Serve the soup in mugs, topped with buns. Your chicken mug pie is ready!

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