Can I make this chicken pie without a microwave?

Yes! You can bake individual portions in ramekins in a 375°F oven for about 15-20 minutes until the topping is golden and the filling is bubbling. This method actually produces an even more golden, crispy topping.

Can I use raw chicken instead of pre-cooked?

I don't recommend using raw chicken in this recipe as the short cooking time isn't sufficient to safely cook raw chicken. Stick with pre-cooked chicken for both safety and quality.

My sauce turned out too runny. What went wrong?

This typically happens when the cornstarch isn't thoroughly mixed with the other ingredients before adding liquids. Make sure to coat the chicken and vegetables well with cornstarch before adding the stock and milk. You can also increase the cornstarch to 2 teaspoons if you prefer a thicker sauce.

Can I double this recipe for two people?

Rather than doubling in one mug, I recommend making two separate mug pies to ensure even cooking. The microwave doesn't heat as evenly when the volume increases, which could lead to undercooked portions.

Microwave Chicken Pie in a Mug Recipe

Description

Microwave Chicken Pie in a Mug is a quick and comforting single-serve meal featuring tender chicken, mixed veggies, and a fluffy biscuit topping, all cooked in minutes in your microwave. Perfect for a speedy lunch or dinner, this dish delivers classic homemade pie flavors with minimal prep and cleanup.

Ingredients

Scale

Main Filling

- 3-4 tablespoons cooked chicken, chopped
- 2 tablespoons frozen vegetables (peas and carrots)
- 1 1/2 teaspoons cornflour (cornstarch)
- Salt and pepper, to taste
- 3 tablespoons chicken stock
- 1 tablespoon full-fat milk or cream

Biscuit Topping

4 tablespoons flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 tablespoon (1/4 oz/9g) butter, cubed
3 1/2 tablespoons milk (or buttermilk)
1 tablespoon chopped herbs (such as parsley or chives)

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Instructions

Prepare the Mug Filling: In a large, microwavable mug, combine the cooked chicken, frozen vegetables, cornflour (cornstarch), salt, and pepper. Stir well to evenly coat the ingredients with the cornstarch, which will help thicken the sauce as it cooks.
Add Liquids: Pour in the chicken stock and milk or cream. Stir thoroughly to ensure everything is well mixed. Set the mug aside while you prepare the biscuit topping.
Make the Biscuit Topping: In a separate bowl, mix together the flour, baking powder, and salt. Add the cubed butter and use a fork to rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
Add Milk and Herbs: Stir in the milk (or buttermilk) and chopped herbs until a soft batter forms. It’s normal for the mixture to be a bit sticky.
Assemble the Pie: Gently scoop the biscuit batter on top of the chicken mixture in the mug. Don’t worry if it sinks a little; it will rise and firm up as it cooks.
Microwave: Microwave the mug (uncovered) for about 2 minutes to 2 minutes 15 seconds, depending on your microwave’s wattage (timing based on a 1200W microwave). The biscuit topping should be firm to the touch and no longer wet.
Serve and Enjoy: Let the chicken pie cool for a couple of minutes before enjoying it straight from the mug. Serve warm for the best taste and texture.

Notes

You can prepare the mug mixture the night before and microwave when ready for a quick meal.
Chicken stock provides more robust flavor compared to broth; use stock for the best results.
Biscuit topping may sink into the filling before cooking, but it will rise as it microwaves.
Microwave timings may vary; check for doneness by ensuring the topping is no longer wet.
Feel free to customize with your favorite herbs or additional vegetables if desired.

Nutrition

Serving Size: 1 mug (approx. 200g)
Calories: 428
Sugar: 5g
Sodium: 227mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 42g
Cholesterol: 118mg