Microwave chicken pot pie in a mug
Creamy chicken and vegetables under a buttery cracker crust, all the comfort of pot pie from a can, a bag of frozen vegetables and one mug.
- 12 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $1.82 a serving
- 410 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 12 minutes.
Ingredients
For 1 servings.
- ½ cup frozen mixed vegetables
- ¾ cup canned chicken breast, drained
- ½ cup cream of chicken soup
- 2 tbsp milk
- 6 butter crackers
- 1 tsp butter
From your pantry
- 1 pinch dried thyme
- 1 pinch black pepper
Each serving has about 410 calories, 26 g protein, 32 g carbs and 20 g fat, and costs about $1.82 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
- No milk? Half-and-half works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Put the frozen vegetables in a big microwave-safe mug, cover with a paper towel, and microwave 1 minute to thaw.
Timer: 1 min
the chicken and flake it into the mug with a fork.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: Press the lid into the open can over the sink to squeeze out the liquid.in the soup, milk, thyme and pepper until everything is coated.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Cover with the paper towel and microwave 2 minutes, stir, then 1 minute more, until it bubbles at the edges and steams in the middle.
Timer: 2 min
Dolly’s tip: Steam should rise from the middle when you stir. If it doesn’t, give it 30 seconds more.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Crush the crackers in your hand over the mug so they land in an even layer.
Put the butter on top in little dabs and microwave 30 seconds, until it into the crumbs.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 30 sec
Let it cool for 2 minutes before you dig in, because the filling stays very hot.
Timer: 2 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
