Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 package pre-made pie crust, crumbled
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions, carrots, and celery; cook until tender.
- Stir in garlic and cook for another minute.
- Add shredded chicken and chicken broth, bring to a simmer.
- Reduce heat and stir in heavy cream, frozen peas, and crumbled pie crust pieces.
- Season with salt and pepper; simmer for 10 minutes, stirring occasionally.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Use leftover cooked chicken for convenience.
- Adjust cream for desired richness.
- Crumbled pie crust adds a flaky texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg