CHRISSY TEIGEN'S CHICKEN POT PIE SOUP RECIPE - (3.5/5)

Chrissy Teigen's Chicken Pot Pie Soup Recipe - (3.5/5) image

Provided by PineyCook

Number Of Ingredients 20

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

Steps:

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.