Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 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
- Fresh parsley for garnish
Instructions
- In a large pot, sauté onions, carrots, and celery until tender.
- Add minced garlic and cook for another minute.
- Stir in chicken broth and bring to a simmer.
- Mix in shredded chicken and frozen peas; cook for 5 minutes.
- Reduce heat and stir in heavy cream, heating through.
- Season with salt and pepper.
- Serve hot, topped with crumbled baked pastry and parsley.
Notes
- Use leftover cooked chicken for quick preparation.
- Baking the pastry separately keeps it crispy.
- Adjust cream for desired richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg