This Microwave Chicken Pie in a Mug is the ultimate comfort food hack for busy days. In just 10 minutes, you’ll have a creamy, golden-brown pie with tender chicken and flaky pastry. The rich, savory filling pairs perfectly with the buttery crust, creating a cozy bite that feels like a warm hug. It’s quick, easy, and surprisingly indulgent—perfect for when you’re short on time but still want something satisfying.
The magic lies in its simplicity and speed—no oven required! The soft, velvety filling contrasts beautifully with the crisp, golden top, delivering a delightful mix of textures. With flavors reminiscent of homemade chicken pot pie, this mug version is a lifesaver for lunch, dinner, or even a late-night snack. It’s proof that comfort food doesn’t have to take hours to make!
Ingredients for Microwave Chicken Pie in a Mug
- For the Pie Filling:
- 3-4 tablespoons cooked chicken (shredded or diced)
- 2 tablespoons frozen vegetables (peas and carrots work well)
- 1 ½ teaspoons cornflour (cornstarch, for thickening)
- Salt and pepper (to taste)
- 3 tablespoons chicken stock (use low-sodium if preferred)
- 1 tablespoon full-fat milk or cream (for richness)
- For the Biscuit Topping:
- 4 tablespoons flour (all-purpose)
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ tablespoon (1/4 oz/ 9g) butter, cubed (cold)
- 3½ tablespoons milk (or buttermilk for extra flavor)
- 1 tablespoon chopped herbs (parsley, chives, or your choice)
Step-by-Step Instructions
- Prepare the Pie Filling: In a large microwavable mug, combine the cooked chicken, frozen vegetables, cornflour, salt, and pepper. Stir well to evenly coat the ingredients with the cornflour.
- Add Liquids: Pour in the chicken stock and milk (or cream). Stir thoroughly until everything is well combined. Set the mug aside.
- Make the Biscuit Topping: In a small bowl, mix the flour, baking powder, and salt. Using a fork, rub the cubed butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Combine Wet Ingredients: Stir in the milk (or buttermilk) and chopped herbs until a thick batter forms. (Optional: Add cheese for extra flavor if desired.)
- Assemble the Pie: Gently scoop the biscuit batter on top of the chicken pie filling. It may sink slightly, but this is normal—it will rise during cooking.
- Microwave: Cook in the microwave for 2 to 2 minutes 15 seconds (based on a 1200W microwave). The pie is done when the biscuit topping is firm and no wet batter is visible.
- Serve: Let it cool slightly, then enjoy your warm and comforting chicken pie straight from the mug!
Quick and Easy Serving Suggestions
This Microwave Chicken Pie in a Mug is perfect for a cozy solo meal, but you can elevate it with a simple side. Pair it with a fresh green salad or a handful of crusty bread for dipping. If you’re feeling fancy, sprinkle some grated cheese on top before microwaving for a gooey, cheesy finish.
Storage and Reheating Tips
If you have leftovers (though it’s so good, you might not!), store the pie in an airtight container in the fridge for up to 2 days. To reheat, microwave it for 30-45 seconds until warmed through. Add a splash of milk or stock if the sauce seems too thick.
Recipe Variations to Try
Switch things up by using turkey or ham instead of chicken, or swap the frozen veggies for fresh diced carrots and peas. For a creamier sauce, replace the stock with cream of chicken soup. Feeling adventurous? Add a pinch of garlic powder or smoked paprika to the biscuit topping for extra flavor.
Time-Saving Hacks
To make this recipe even quicker, prep your cooked chicken and chopped herbs in advance. You can also use pre-mixed frozen vegetables to save chopping time. If you’re in a rush, skip the biscuit topping and enjoy it as a creamy chicken stew instead!
Microwave Power Adjustments
Since microwaves vary in power, start with 2 minutes and check the biscuit topping. If it’s still wet, microwave in 10-second intervals until firm. For lower-wattage microwaves, you may need to add an extra 15-30 seconds to the cooking time.
Microwave Chicken Pie in a Mug
Ingredients
Chicken Pie Filling
- 3-4 tablespoons cooked chicken
- 2 tablespoons frozen vegetables (peas and carrots)
- 1 ½ teaspoons cornflour (cornstarch)
- Salt and pepper
- 3 tablespoons chicken stock
- 1 tablespoon full fat milk or cream
Biscuit Topping
- 4 tablespoons flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ tablespoon butter, cubed 1/4 oz/ 9g
- 3½ tablespoons milk (or buttermilk)
- 1 tablespoon chopped herbs
Instructions
- In a large microwavable mug add in the cooked chicken, frozen vegetables, cornstarch, salt and pepper. Stir well together to mix in the cornstarch. The cornstarch is used to thicken the sauce.
- Pour in the stock and milk and stir well until everything is combined. Set aside.
- For the biscuit topping: Mix together the flour, baking powder and salt.
- Using a fork rub in the cubed butter into the dry ingredients. When done it will resemble fine breadcrumbs.
- Stir in the milk and herbs until your mix forms a batter. (I decided to leave out the cheese for the pie topping).
- Gently scoop the batter on top of the chicken pie mix. It might sink a little, don’t worry that is fine. During cooking it will rise up.
- Microwave for roughly 2 minutes- 2 minutes 15 seconds. It is ready when the biscuit batter is firm on top and you don’t see any wet batter. (This timing is based on my 1200W microwave so yours might vary)
- Enjoy warm!
