Cravings: Pot Pie Soup with Crust Crackers

February 1, 2021


As I have mentioned before, I love Chrissy Teigen (I also love her husband. Did you see John Legend perform at the inauguration? Amazing!), and I already reviewed her second cookbook, Cravings: Hungry for More. I own that cookbook, and have made several of the recipes, which are all great. So I was excited when I got her first cookbook, Cravings, for Christmas. I know, I’m going in the wrong order!

Both of her cookbooks are pretty similar: super funny copy, gorgeous photography, and great recipes that are simple, but delicious. The only real difference between cookbooks is the absence of dessert recipes in the first book. I would rather bake than cook, but I’ll let it go this time! I’m glad to be a Chrissy Teigen completist now, and I can’t wait to try out her next cookbook. While I’m waiting, I can check out her mom’s cookbook, which drops in April.

Serves 10 to 12

For the pie crust

  • 8 ounces (2 sticks) cold unsalted butter, cubed
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup ice water

For the soup

  • 6 cups chicken broth
  • 2 cups milk
  • 8 ounces (2 sticks) unsalted butter, cubed
  • 2 tablespoons minced garlic
  • 1 cup flour
  • 4 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 large russet 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 rotisserie chicken meat, cubed (3 cups)
  • 1/2 cup heavy cream

Make the pie crust.

    1. After you cube the butter, put it back in the fridge for at least 20 minutes.
    2. 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.
    3. Dust your work surface with some flour. Turn the dough out of the processor bowl and gather the dough into two 5-inch discs and wrap in plastic wrap. Freeze one of the discs for another use. Chill the other dough disc in the refrigerator for at least 30 minutes.
    4. Preheat the oven to 375 degrees.
    5. Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12-inch round. 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.
    6. Cool thoroughly and break into pieces.

Make the soup.

    1. In a saucepan, bring the broth and milk to a simmer and keep at a simmer.
    2. 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.
    3. Add the flour, reduce the heat to medium, and cook, stirring, until toasty and foaming, 2 to 3 minutes.
    4. 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.
    5. Add the potato, carrots, peas, pearl onions, and ham and simmer until the potatoes are tender, about 20 minutes.
    6. 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.

My notes: OK, I have to confess, I did not make this pie dough. I had some dough I had made from the Sister Pie recipe in my freezer. It worked great. I probably would have used store-bought dough if I didn’t already have some homemade ready. Anyway, this soup is very good regardless, and my family did like the pie dough “crackers” on the side. I seem to be in a rut of super hearty soups and stews, but it’s that time of year! If you need some comfort food, make this soup!



No Comments

Leave a Reply

%d bloggers like this: