Chicken Mug Pies

• sweet paprika, for sprinkling
• 1 1/2 lbs chicken breasts, diced
• 1 large refrigerated biscuit (recommended Grands by Pillsbury)
• 3 tablespoons butter
• 2 stalks celery hearts, and greens 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 potato, ready to cook hash browns, available in sacks on dairy aisle
• 1 pint half-and-half or 1 pint cream
• 1 quart chicken stock, available in boxes on soup aisle
• 1/4 teaspoon grated nutmeg, a healthy grating
• 1 cup frozen green pea

1. 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.
2. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
3. 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.
4. Cook 5 minutes more, add flour cook another minute.
5. Add potatoes, then whisk in half-and-half or cream and chicken stock.
6. Add nutmeg.
7. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes.
8. Adjust seasonings.
9. Add peas. Stir in to warm them through a minute.
10. Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

sweet paprika, chicken breasts, biscuit, butter, stalks celery, yellow onion, carrot, salt, poultry seasoning, allpurpose, potato, cream, chicken, nutmeg, frozen green pea

Taken from www.food.com/recipe/chicken-mug-pies-341721 (may not work)