Ingredients
- 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
- For the Biscuit topping
- 4 tablespoons flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ tablespoon (1/4 oz/ 9g) butter, cubed
- 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!
