Chicken mug pie

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion,
chopped 1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas


Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Potato Cheese Soup

4 cubes chicken bouillon
3 c. hot water
5 c. potatoes, diced
1 c. celery, diced
1 c. carrots, diced
½ c. onions, chopped
¾ c. butter
¾ c. flour
1 (8oz.) jar Cheez Whiz
2 c. milk
2 c. half & half
1 to 2 c. Cheddar cheese (optional)

Dissolve bouillon cubes in 3 cups hot water.
Add potatoes, celery, onions, and carrots.
Cook 10 to 15 minutes. Melt butter and add
Flour. Stir into other mixture. Add half & half
And milk. Add the Cheez Whiz. If you like a
Lot of cheese, add 1 to 2 cups Cheddar. If
Soup is too thin, add more flour mixed with water.

Potato Leek Soup

2 c. chicken broth (I have also used vegetable broth to make it vegetarian)
3 med. potatoes
1 lg. leek
1/2 c. sour cream
1/2 T chives
1 c. milk
1/2 t salt

cut potato into cubes & slice the leek. Put the leek, potatoes, broth & salt in the pan. Bring to a boil and take the heat down to a simmer. cook 15-20 mintues. With a hand mixer, puree ingredients. (or put in a blender. I like the hand mixer though because it leaves some chunks) Stir in sour cream, milk & chives.

Steakhouse Chili

1 Tbsp. oil
1 lb. beef top round steak, cut into 1/2 inch cubes
3 Tbsp. chili powder
2 cans diced tomatoes with chilies, liquid reserved
1/3 cup A1 Steak Sauce
2 cans kidney beans, drained
1 can whole kernel corn, drained
1 green pepper, chopped

Heat oil in saucepan on medium-high heat. Add meat, cook and stir until browned. Add to crock pot. Add remaining ingredients and mix well. Cook on low 8 hours or high 4 hours. (the longer the better)

* You may substitute 1 lb lean ground beef for round steak