• 1 tube jumbo bake-off butter biscuits OR 1 dozen U-Bake Frozen Buttermilk 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 U-Bake 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, made from U-Bake chicken soup base
• 1/4 teaspoon grated nutmeg, a healthy grating
• 1 cup frozen green peas

Bake biscuits according to package directions.

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!

Courtesy of Rachel Ray.