top of page

Chicken Pot Pie (in a mug)

Bring your chicken pot pie game up a notch with these super cute, super convenient individual pie mugs with biscuit topping. I’ve used cream of potato soup for this recipe, but you could easily swap it out for cream of mushroom or cream of chicken, etc. So many delicious possibilities!

Chicken Pot Pie (in a mug)



2 c. chicken breast meat, 1-inch cubed

2-3 strips bacon, diced

¼ c. red onion, diced

2 garlic cloves, chopped

Olive oil

Salt and pepper, to taste

1 tsp. Italian seasoning

4-5 large leaves Swiss chard, chopped

½ c. frozen peas, carrots & corn

1 15 oz. can cream of potato soup

1 soup can of milk

¾ c. sharp cheddar cheese, separated

Biscuit topping:

2 c. self-rising flour

¾ tsp. salt

1 Tbsp. baking powder

2 tsp. granulated sugar

7 Tbsp. butter, very cold, cubed

1 c. milk (I used regular, but you could use buttermilk)

1 Tbsp. butter, melted


Drizzle a couple tablespoons of olive oil in a large, deep skillet on stove top over medium heat. Add cubed chicken and diced onions. Sprinkle with a little salt, pepper and Italian seasoning. Stir and cook.

Add bacon and continue cooking until browned.

Add chopped garlic and chard. Stir and cook making sure to scrape the little bits off bottom of pan.

Add remaining filling ingredients (add only ½ c. of cheese and reserve the rest). Stir well or whisk to fully combine. Bring mixture to a boil, then reduce heat and let simmer while preparing biscuit topping.

Preheat oven to 400⁰F. Line a baking pan with foil. Arrange four oven-safe coffee mugs on pan and set aside.

Combine flour, salt, baking powder, sugar and remaining ¼ c. of cheese in bowl of food processor with dough blade attachment. Add cubed butter and pulse several times.

Secure lid. Turn to the ON position and drizzle milk in top feeder tube. Let mixture process until loose dough forms.

Transfer dough to well-floured work surface. Work dough briefly with your hands making sure to fold dough over itself to create layers. (Resist the urge to break out the rolling pin. After going to all the trouble of creating beautiful layers, the rolling pin will mash them down leaving you with tougher biscuits. In fact, Santa Claus won’t come to your house this year if you use a rolling pin on your biscuit dough. It’s pretty much the law, LOL). Pat dough out evenly to ½ inch thickness and use largest biscuit cutter (depending on how wide your mug is) to cut biscuits.

Stir through filling mixture and fill each mug with equal amounts (this recipe fills exactly 4 standard coffee mugs).

Place a biscuit dough round on top of each one (you will have dough left over to bake as regular biscuits). Brush melted butter over the tops of each one and place in preheated oven. Bake at 400⁰ for about 20-22 minutes, or until nicely browned. (Note: if using ceramic coffee mugs, turn oven off when finished, but leave pan inside with oven door open for about 10 minutes before removing it. Some ceramic will shatter when going from one extreme temperature to another).

Carefully remove pan from oven and allow mugs to cool slightly before serving. (Note: I’ve also used this method with the same biscuit topping for berry cobblers. Just sprinkle a little raw/turbinado sugar over the top for a pretty finish. It would also be great with a cup of chili or a hearty beef stew. Just be sure you have plenty of liquid in your stew, as the biscuits do soak it up a little. Of course, omit the sugar from the top). Enjoy!

Click HERE for printable recipe.

46 views0 comments

Recent Posts

See All
bottom of page