Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust, baked and crumbled
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Stir in carrots and celery, cook until vegetables are tender.
- Add shredded chicken, chicken broth, thyme, salt, and pepper. Bring to a simmer.
- Reduce heat and stir in heavy cream, cook until heated through.
- Serve hot, topped with crumbled baked pastry for a pie crust effect.
Notes
- Adjust seasoning to taste.
- For a gluten-free option, omit the pastry crumbles or use gluten-free puff pastry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg