Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Frozen peas (optional)
- Pie crust or biscuit dough (for topping)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until fragrant.
- Add carrots and celery, cook until tender.
- Stir in cooked chicken, broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat, add cream, and simmer for 10 minutes. Add peas if desired.
- Serve hot with flaky pie crust or biscuits on top for a true pot pie experience.
Notes
- For a thicker soup, add a cornstarch slurry or reduce slightly.
- Use store-bought pie crust or biscuit dough for easy topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg