Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas
- 1 sheet pre-made flaky pie crust, crumbled
Instructions
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery; cook until tender, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in chicken broth and bring to a boil. Reduce heat and add shredded chicken, heavy cream, thyme, salt, and pepper. Simmer for 15 minutes.
- Add peas and cook for an additional 5 minutes.
- Serve hot, garnished with crumbled pie crust for added flaky texture.
Notes
- You can substitute fresh vegetables with frozen for convenience.
- Add a splash of cayenne for heat or your favorite herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (approx 350g)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg