Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 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 unbaked pie crust or puff pastry, crumbled
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until tender.
- Add cooked chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce to simmer for 15 minutes.
- Stir in heavy cream and peas. Cook for another 5 minutes until heated through.
- Serve hot topped with crumbled pie crust or puff pastry for a flaky topping.
Notes
- Use rotisserie chicken for quick prep.
- Adjust cream for desired thickness.
- Replace peas with other vegetables like corn or green beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg