Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme
- Salt and pepper to taste
- Puff pastry or pie crust pieces for topping
Instructions
- In a large pot, melt butter over medium heat. Add onions, carrots, and celery; cook until tender.
- Add garlic and cook for another minute.
- Stir in cooked chicken, chicken broth, herbs, salt, and pepper. Bring to a boil, then simmer for 15 minutes.
- Reduce heat, stir in milk or cream, and peas. Cook until heated through.
- Serve hot topped with flaky pie crust or pastry pieces for a pot pie effect.
Notes
- You can prepare the crust topping separately and broil for a crispy finish.
- 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: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg