Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 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 sheet puff pastry or pie crust, baked and crumbled
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Stir in diced carrots and celery, cook until vegetables are tender.
- Add shredded chicken and chicken broth, bring to a boil.
- Reduce heat and stir in heavy cream and peas, simmer for 10 minutes.
- Season with salt and pepper.
- Serve hot, topped with baked pie crust crumbles and fresh herbs if desired.
Notes
- For extra flavor, add thyme or rosemary.
- Use homemade or store-bought pie crust for topping.
- Can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg