4 cups low-sodium chicken broth plus more as needed to adjust consistency
3/4 cup diced potatoes skin on
2 cups shredded cooked chicken breast
3/4 cup fresh or frozen peas
3/4 cup fresh or frozen corn kernels
1 1/2 tablespoons unsalted butter
3/4 cup fresh breadcrumbs or Panko
Directions
For the filling: Melt the butter in a large saucepan over medium-high heat. Add the onions, carrots , celery, thyme, garlic, rosemary, and sage and cook until tender, 5 to 7 minutes. Stir in the flour until it forms a thick paste, about 1 minute. Gradually whisk in the chicken broth. Add the potatoes and bring to a boil. Reduce the heat to low and simmer until potatoes are tender, 15 to 20 minutes. If the mixture is too thick, add additional chicken broth. Remove from the heat and stir in the chicken, peas, and corn.
For the topping: Melt the butter in a small skillet over medium heat. Add the breadcrumbs and cook until lightly browned, 2 to 3 minutes. Set aside.
Divide the filling between four bowls and sprinkle with the topping. Serve immediately.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme