Chrissy Teigen’s Chicken Pot Pie Soup Belongs in the Soup Hall of Fame
It’s officially autumn! That means it’s the seasons for pumpkin carving, Halloween costumes, and Pumpkin Spice Lattes, but it also means soup. After trying this Chicken Pot Pie Soup recipe, you’ll understand precisely why Chrissy Teigen audaciously calls herself the “soup master.” It’s positively delicious, making for the perfect meal for a crisp night. Not only that, but it’s a compilation of everything you love about chicken pot pie: rich, hearty, and creamy with a side of buttery, flaky crust crackers that are positively perfect for scooping up that heavenly soup.
If you make this dish for your visiting friends and family, they’re absolutely going to shower you with praises for how wonderfully you can cook! But even if you don’t have a group to feed, this recipe is a splendid addition for just you or you and your partner. Leftovers make for great lunches, next-day-dinners, and you can even freeze it for eating later! Just follow this recipe completely and you’ll end up with a well-loved meal (Something to consider, you don’t necessarily have to blend the pie crust in a food processor. It works well to mix by hand in a bowl as well.)
It’s understandable that Teigen would be proud of a recipe she made, but this one goes well beyond a simple creation of food. According to Teigen, “Chicken pot pie is one of my favorite things on God’s green earth…I love soup, so I wanted to make one inspired by chicken pot pie, without, you know, having to make a pot pie.” This simple desire spurred the creation of her chicken pot pie soup recipe, of which she claims, “This needs to be in some sort of hall of fame. It needs a ribbon in the county fair, its own show on TLC.” (1)
While obviously, you’ll have to judge for yourself, chicken pot pie is undeniable delicious and a soup with a bit of crust in every bite must be especially so! So check it out!
Chrissy Teigen’s Chicken Pot Pie Soup Recipe
Yield: 10-12 servings
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Cooking time: 1 hour and 45 minutes
For the 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
For the 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
Make the 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.
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 (it will last for weeks in the freezer if you wrapped it nice and tight). Chill the other dough disc in the refrigerator for at least 30 minutes (you can keep the dough in the fridge for up to 2 days).
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.
Cool thoroughly and break into pieces.
Make the 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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