Microwave Mug Chicken Pot Pie

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 06/7/21
Chicken Pot Pie in a Mug

The Spruce / Kristina Vanni & Eric Kleinberg

Prep: 3 mins
Cook: 2 mins
Total: 5 mins
Serving: 1 serving
Yield: 1 mug

A warm serving of chicken pot pie is the ultimate comfort food. The only problem is that it can take hours to make and 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 in a matter of minutes.

One of the best parts of any chicken pot pie is the topping. It's not possible to achieve a golden brown, flaky crust when you are using the microwave—but 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 to achieve that crave-able, flakey topping in a snap.

The best part about microwave mug recipes is that there are so few dirty dishes and the prep time is short. Since the recipe only uses the microwave, older children can whip one up by themselves, and it makes a warming meal in a snap.

Ingredients

  • 1/2 cup thawed frozen mixed carrots and peas

  • 1 tablespoon unsalted butter

  • 1/4 teaspoon dried thyme

  • 1 teaspoon flour

  • 1/4 cup whole milk

  • 1 cup diced leftover chicken

  • 1 pinch kosher salt

  • 1 pinch ground black pepper, to taste

  • 3 frozen, fully-baked phyllo cups

Steps to Make It

  1. Gather the ingredients.

    Chicken Pot Pie in a Mug recipe

    The Spruce / Kristina Vanni & Eric Kleinberg

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

    Vegetables, butter, and thyme in a mug

    The Spruce / 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.

    Flour added to veggies in mug with milk on the side

    The Spruce / Kristina Vanni & Eric Kleinberg

  4. Add the chicken and season with salt and pepper, to taste. Stir to coat the chicken pieces. Microwave for about 2 minutes, depending on your microwave, until the chicken heated through.

    Chicken Pot Pie filling in a Mug

    The Spruce / Kristina Vanni & Eric Kleinberg

  5. Crush phyllo cups with your fingers, sprinkle on top, and serve immediately.

    Chicken Pot Pie in a Mug topped with phyllo

    The Spruce / Kristina Vanni & Eric Kleinberg

Tip

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.

Recipe Variations

  • This recipe is a great solution for using up leftover vegetables as well as leftover shredded or cubed chicken. Swap the frozen veggies for the same amount of leftover vegetables.
  • This is also a great solution for Thanksgiving leftovers when you have more turkey than you know what to do with. Simply swap cubed or shredded turkey for the chicken.
  • Use pre-made pie crust dough instead of phyllo cups. Top the mug with a circle of dough cut to fit at Step 4 and microwave until the dough is firm, about 2 minutes.
Nutrition Facts (per serving)
1062 Calories
41g Fat
116g Carbs
56g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 1062
% Daily Value*
Total Fat 41g 52%
Saturated Fat 18g 88%
Cholesterol 179mg 60%
Sodium 352mg 15%
Total Carbohydrate 116g 42%
Dietary Fiber 9g 31%
Total Sugars 8g
Protein 56g
Vitamin C 7mg 36%
Calcium 140mg 11%
Iron 8mg 43%
Potassium 640mg 14%
*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.)