Show Full Nutrition Label Hide Full Nutrition Label ×Nutrition Facts (per serving) 1062
Calories
41g
Fat
116g
Carbs
56g
Protein
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.)
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.
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
Gather the ingredients.
The Spruce / Kristina Vanni & Eric Kleinberg
Place the vegetables in a large 12-ounce mug. Top with the butter and thyme. Microwave for 1 minute.
The Spruce / Kristina Vanni & Eric Kleinberg
Using a potholder to handle the hot mug, stir in the flour to make a paste, then slowly stir in the milk until thickened.
The Spruce / Kristina Vanni & Eric Kleinberg
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.
The Spruce / Kristina Vanni & Eric Kleinberg
Crush phyllo cups with your fingers, sprinkle on top, and serve immediately.
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.
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