Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup frozen peas
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup heavy cream
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C). Roll out puff pastry and cut into small circles or strips to create a topping or crust.
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery until tender.
- Stir in cooked chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add frozen peas and heavy cream. Stir well and cook for an additional 5 minutes.
- If using pastry, place on top of soup or serve as a crust on bowls. Bake in the oven for 10-15 minutes until golden and flaky.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Use store-bought cooked chicken for quick preparation.
- Adjust cream for desired creaminess.
- Top with puff pastry for authentic pot pie experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Soup with pastry topping
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 110mg