Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- 1 sheet puff pastry or pie crust, baked and crumbled
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add cooked chicken and frozen peas; cook for another 5 minutes.
- Stir in heavy cream and season with salt and pepper.
- Serve hot with crumbled baked puff pastry or pie crust on top for added texture.
Notes
- Use leftover cooked chicken for convenience.
- Bake puff pastry until golden for crispy topping.
- Adjust cream for desired thickness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg