Oh my goodness! This dish was heavenly! Another one of Rachael Ray's dishes to add to the favs. This is especially great on a cold winter night. I forgot to chop up onions, but just added onion & garlic powder towards the end and it was so flavorful. Enjoy!
1 tube jumbo bake-off butter biscuits
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
1 pint half-and-half or cream
1 quart chicken stock
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. 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!