Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet refrigerated pie crust, crumbled
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until tender.
- Add garlic and cook for 1 minute.
- Stir in shredded chicken and cook for 2 minutes.
- Pour in chicken broth, bring to a simmer.
- Add heavy cream, thyme, salt, and pepper, and cook until heated through.
- Serve topped with crumbled pie crust for a flaky finish.
Notes
- You can replace heavy cream with milk or Greek yogurt for a lighter version.
- Use pre-cooked rotisserie chicken for an even easier recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 330 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg