For centuries, people believed that it was impossible to make a chicken pot pie in the microwave. I have proven them wrong. This recipe first appeared in the article “10-Minute Dinner Recipes That ANYONE Can Make” Get the rest of the dinner in a mug recipes from this article at
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1 tsp butter
1 tsp all-purpose flour
1/4 cup milk, cream or half & half
1/4 cup chicken or vegetable broth
1 cup shredded rotisserie chicken
1/4 cup peas, defrosted if frozen
1/4 cup corn kernels, defrosted if frozen
1 tsp onion flakes
1/4 tsp smoked paprika
Salt & Pepper to taste
1 small can crescent roll dough (approximately 4-oz), such as Pillsbury’s
Heat the butter in a large mug in the microwave until melted, about 20 seconds.
Whisk in the flour, using a fork, to make a paste. Then whisk in the milk or cream, followed by the broth. Mix in chicken, peas, corn, paprika, onion flakes, salt, and pepper.
Unroll the crescent rolls and lay two or three of them across the top of the mug to make a crust, leaving a small amount of space between them so that steam can vent.
Cook for 3 minutes or until the top is puffy and lightly browned, as shown.
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