Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 3 cups cooked chicken, shredded
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 2 cups frozen peas
- 2 cups diced potatoes
- Salt and pepper to taste
- 1 sheet of puff pastry or pie crust, baked and crumbled
Instructions
- In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery; sauté until soft.
- Add minced garlic and cook for 1 minute.
- Stir in cooked chicken, chicken broth, milk, and diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in frozen peas, salt, and pepper. Cook for another 5 minutes.
- Serve hot, topped with baked pastry crumbles for a pie-like texture.
Notes
- You can substitute fresh peas for frozen.
- Make ahead and reheat; add pastry topping just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg