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.
- 10
- 10 mins
- 35 mins
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.
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