Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup chopped carrots
- 1 cup diced celery
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 sheet puff pastry or pie crust
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Roll out puff pastry and cut into a circle to fit your serving bowls. Bake until golden and flaky, about 15 minutes.
- In a large pot, melt butter over medium heat. Add carrots and celery, cook until tender.
- Add chicken broth, cooked chicken, thyme, salt, and pepper. Bring to a simmer.
- Stir in heavy cream and peas, cook for an additional 5 minutes.
- Ladle the soup into bowls, top with the baked pastry, and serve hot.
Notes
- You can substitute store-bought cooked chicken or rotisserie chicken for convenience.
- For a gluten-free version, use gluten-free pie crust or omit the crust topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop and baking
- Cuisine: American
- Diet: Comfort food, Kid-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg