Chrissy Teigen's Chicken Pot Pie Soup

By PineyCook

Chrissy Teigen is a self-proclaimed soup master, and this recipe is proof. Scoop up the tender potatoes and carrots in this delicious soup with homemade crust.

Ingredients

• PIE CRUST:
• 2 sticks (8 ounces) cold unsalted butter, cubed
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon fine sea salt
• 1/2 cup ice water
• SOUP:
• 6 cups low-sodium chicken broth
• 2 cups whole milk
• 2 sticks (8 ounces) unsalted butter, cut into chunks
• 2 tablespoons minced garlic (about 3 cloves)
• 1 cup all-purpose flour
• 4 teaspoons kosher salt, plus more to taste
• 1 1/2 teaspoons freshly ground black pepper, or more to taste
• 1 large russet (Idaho) potato, peeled and cut into 1/2-inch cubes
• 1/2 pound diced carrots (2 cups)
• 1 cup frozen peas
• 1 cup frozen pearl onions
• 1/4 pound deli ham, thinly sliced
• 1 pound skinless rotisserie chicken meat, cubed (3 cups)
• 1/2 cup heavy cream

Preparation

Step 1

CRUST:

You might think the butter is cold, but after you cube it, put it back in the fridge for at least 20 minutes.

In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea-size pieces of butter remain, 15 to 20 pulses. Add the ice water and pulse until a dough just forms, 15 to 20 pulses.

Preheat the oven to 375°F.

Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12-inch round (it doesn’t have to be perfect). Prick it all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 minutes.

SOUP:

In a saucepan, bring the broth and milk to a simmer and keep at a simmer.

In a big soup pot, heat the butter over medium-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the flour, reduce the heat to medium, and cook, stirring, until toasty and foaming, 2 to 3 minutes. Whisk in the broth-milk mixture, slowly at first, then add the salt and pepper.

Bring to a boil, then reduce the heat and cook until thickened, about 5 minutes. Add the potato, carrots, peas, pearl onions, and ham and simmer until the potatoes are tender, about 20 minutes.

Stir in the chicken and cream and heat through for 5 additional minutes. Season with salt and pepper to taste and serve with the broken pie crust on the side.