So, if this picture is any indication, green peas like to float. Who doesn't love a good mug of chicken soup? If you throw a biscuit on top like Rachael Ray suggests in her recipe for Chicken Mug Pie, you have a real treat on your hand, my friends.
This is one of those recipes I make all the time. Now, there aren't many recipes like that (much to my husband's chagrin), because I love trying new recipes all the time. However, I make an exception when it comes to Rachael's recipes for comfort food, because they really can't be beat.
This recipe is also easily made in 30 minutes, even if you stink at chopping. You only have to chop celery, onions, and carrots. And do us both a favor - don't try to make them pretty. As long as they are all about the same size (so they cook in about the same amount of time), that's all you really need to get the job done.
Here's the recipe with my comments in brackets:
1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle [I usually skip this ingredient to make it more low-carb friendly, and I don't really notice the difference.]
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle [Make sure you get chicken stock, not chicken broth, if it's available. Rachael recommends the Kitchen Basics brand, which comes in a yellow box.]
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. [Think of them as bonus biscuits, not leftovers.] Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour and cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies! [See, Rachael's as excited about the biscuit on top as I am!]