Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Crumbled pie crust or puff pastry for topping
Instructions
- In a large pot, melt butter over medium heat and sauté onions and garlic until fragrant.
- Add carrots, celery, and cook until vegetables are tender.
- Stir in chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and add shredded chicken, peas, and heavy cream. Simmer for 10 minutes.
- Serve hot topped with crumbled pie crust or puff pastry for a pie-like crust flavor.
Notes
- You can substitute the pie crust with biscuit topping for a different texture.
- Use fresh herbs for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg