Chrissy Teigen’s Chicken Pot Pie Soup Recipe

Chrissy Teigen’s Chicken Pot Pie Soup Recipe

After making this recipe, you will understand why Chrissy Teigen calls herself the soup mistress. It’s everything you love about chicken pie – rich, filling, creamy – but it’s much easier to make and the crust. . . the crust crackers are beyond. These are butter pie crusty puff pastry crackers that you use to collect the soup, and they’re the real star of this hearty meal – watch this golden brown sex appeal! If you do this for someone else, it will shower you with praise. And if you’re only cooking for one or two, it’s leftovers that you can’t wait to eat, and you can freeze the rest for later.

A note: you certainly don’t need to make the pie crust in a food processor (I mixed it by hand in a bowl, and it turned out great). I made no other changes to the recipe and it went perfectly. Pour yourself a bowl of homemade love and prepare this recipe as soon as possible.

Additional reporting by Lauren Harano

Remarks

Chicken pie is one of my favorite things on the green earth of God. The same goes for Dad, whose Twitter is 99% of frozen pie reviews and includes a background of his favorite, the $ 0.99 Swanson version. I love soup, so I wanted to make it inspired by chicken pie, without, you know, having to make a pie in the pot. But I neeeeeeed, I want this crust. The crust that I crack and mix in the creamy filling – the golden brown edges that I save to pick up the corners of the ramekin. So why not have it all? We decided to make a single crust plate and break it so that each. Single. Bite. Can be picked up with the crust I want.

It must be in some sort of Hall of Fame. He needs a ribbon at the county fair, his own show on TLC.

They will literally put anything on television.

Chrissy Teigen Chicken Pie Soup Recipe

Ingredients

  1. For the pie crust:
    2 sticks (8 ounces) cold unsalted butter, cubed
    2 1/2 cups all-purpose flour, more for sprinkling
    1 teaspoon fine sea salt
    1/2 cup ice water
  1. For the soup:
    6 cups low-sodium chicken broth
    2 cups whole milk
    2 sticks (8 ounces) unsalted butter, cut into pieces
    2 tablespoons minced garlic (about 3 cloves)
    1 cup all-purpose flour
    4 teaspoons kosher salt, and more to taste
    1 1/2 teaspoons freshly ground black pepper, or more to taste
    1 large red potato (Idaho), 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 cured ham, thinly sliced
    1 pound roasted skinless chicken meat, cubed (3 cups)
    1/2 cup heavy cream

instructions

  1. Make the crust: You might think the butter is cold, but after cubeing it back in the fridge for at least 20 minutes.
  2. In a food processor, mix the flour and sea salt until incorporated. Add the cold butter and mix until there are only pieces of butter the size of a pea, 15 to 20 legumes. Add ice water and mix until a paste forms, 15 to 20 legumes.
  3. Sprinkle your work surface with a little flour. Turn the dough out of the processor bowl and assemble the dough into two 5-inch discs and wrap it in plastic wrap. Freeze one of the discs for another use (it will last for weeks in the freezer if you packed it tightly). Cool the other disc of dough in the refrigerator for at least 30 minutes (you can keep the dough in the refrigerator for up to 2 days).
  4. Preheat the oven to 375 ° F.
  5. Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12-inch circle (it doesn’t have to be perfect). Prick it everywhere with a fork. Put the dough, along with the parchment, on a baking sheet and bake until golden and crisp, about 30 minutes.
  6. Let cool thoroughly and break into pieces.
  7. Prepare the soup: In a saucepan, bring the broth and milk to a boil and simmer.
  8. In a large pot, heat the butter over medium-high heat until fluffy. Add garlic and cook, stirring, until fragrant, about 1 minute. Add the flour, reduce the heat to medium and cook, stirring, until toasted and foaming, 2 to 3 minutes. Stir in the broth and milk mixture, slowly at first, then add the salt and pepper.
  9. 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.
  10. Stir in chicken and cream and heat for another 5 minutes. Season with salt and pepper to taste and serve with the broken pie crust on the side.

Reprinted from Cravings: Recipes For All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen. Published by Clarkson Potter / Publishers, an imprint of Penguin Random House LLC.

Image source: POPSUGAR Photography / Erin Cullum

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