Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 sheet refrigerated pie crust, crumbled
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions, garlic, carrots, and celery; sauté until vegetables are tender.
- Add shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and frozen peas. Cook for another 5 minutes, adjusting seasoning as needed.
- Just before serving, sprinkle crumbled pie crust on top for a flaky, pie-like texture.
Notes
- Feel free to add chopped potatoes or corn for extra flavor.
- Use pre-cooked rotisserie chicken for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg