Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed and cut into small squares
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sauté until tender.
- Add garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, thyme, salt, and pepper. Cook for 10 minutes.
- Stir in heavy cream and heat through.
- Preheat oven to 400°F (200°C). Bake pastry squares until golden brown.
Notes
- Adjust seasoning to taste. Serve with baked pastry on top or stirred in for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop and oven
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg