Microwave Chicken Pot Pie

Chicken Pot Pie in a Mug

Kristina Vanni/Eric Kleinberg

Prep: 1 mins
Cook: 2 mins
Total: 3 mins
Serving: 1 serving
Yield: 1 mug
Nutritional Guidelines (per serving)
1346 Calories
80g Fat
109g Carbs
48g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1
Amount per serving
Calories 1346
% Daily Value*
Total Fat 80g 103%
Saturated Fat 29g 145%
Cholesterol 164mg 55%
Sodium 1109mg 48%
Total Carbohydrate 109g 40%
Dietary Fiber 8g 30%
Total Sugars 14g
Protein 48g
Vitamin C 7mg 36%
Calcium 151mg 12%
Iron 8mg 46%
Potassium 688mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A warm serving of chicken pot pie is the ultimate comfort food. The only problem is that it can take hours to make. Sometimes there are leftovers for days. The solution? A single-serving chicken pot pie in a mug! Using just a few ingredients you can make a warm and comforting chicken pot pie in the microwave and a matter of minutes.

Of course, the best part of any chicken pot pie is the topping. It is not possible to achieve a golden brown, flaky crust when you are using the microwave. The secret can be found in the freezer section of the grocery store, often right next to the puff pastry. Look for a box of mini phyllo shells. These delicious little phyllo cups are fully cooked and ready to enjoy straight from the freezer. Simply crush three of the shells on top of the microwaved creamy chicken and vegetables. Voila! This is an easy trick to achieve that craveable, flakey topping in a snap.

This recipe is a great solution for using up leftover vegetables as well as leftover shredded or cubed chicken. A small number of ingredients that might normally be thrown away can be repurposed into a whole new single-serving meal. The recipe calls for half a cup of canned or frozen mixed vegetables, but the equivalent amount of your favorite leftover vegetables also works great. This is also a great solution for Thanksgiving leftovers when you have more turkey than you know what to do with!

The best part about microwave mug recipes is that there are so few dirty dishes and the prep time is short. Most of these ingredients are foods you already have on hand. Since the recipe only uses the microwave, older children can whip one up. Use care when taking the mug out of the microwave in-between steps and when ready to top and serve. Microwave strengths vary and the mug can become very hot. Use oven mitts or a thick kitchen towel to protect your hands.

Ingredients

  • 1/2 cup frozen mixed carrots and peas, thawed

  • 1 tablespoon unsalted butter

  • 1/4 teaspoon dried thyme

  • 1 teaspoon flour

  • 1/4 cup whole milk

  • 1 cup leftover chicken, diced

  • 1 pinch kosher salt

  • Ground black pepper, to taste

  • 2 1/2-inch circle of premade pie crust, or 3 frozen, fully-baked phyllo shells

Steps to Make It

  1. Gather the ingredients.

    Chicken Pot Pie in a Mug

    Kristina Vanni/Eric Kleinberg

  2. Place the vegetables in a large 12-ounce mug. Top with the butter and thyme. Microwave for 1 minute.

    Chicken Pot Pie in a Mug

    Kristina Vanni/Eric Kleinberg

  3. Using a potholder to handle the hot mug, stir in the flour to make a paste, then slowly stir in the milk until thickened.

    Chicken Pot Pie in a Mug

    Kristina Vanni/Eric Kleinberg

  4. Add the chicken, and season with salt and pepper, to taste. Stir to coat the chicken pieces. Top the mug with the pie dough, if using. Microwave for about 2 minutes depending on your microwave, until the dough is firm and the chicken heated through.

    Chicken Pot Pie in a Mug

    Kristina Vanni/Eric Kleinberg

  5. If using phyllo shells instead of pie crust, crush with your fingers, sprinkle on top and serve immediately.

    Chicken Pot Pie in a Mug

    Kristina Vanni/Eric Kleinberg