Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, crumbled
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add garlic, carrots, and celery; cook until vegetables are tender.
- Stir in shredded chicken and cook for 2 minutes.
- Pour in chicken broth and bring to a simmer.
- Reduce heat and stir in heavy cream, peas, thyme, salt, and pepper.
- Simmer for 10 minutes, allowing flavors to meld.
- Top with crumbled puff pastry or pie crust before serving for a flaky crust topping.
Notes
- You can substitute cooked turkey or chicken sausage for variation
- For a gluten-free version, use gluten-free crust or omit crust topping
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg