We decided to make this on a whim. A whim after Devin worked a photo shoot from 6 am to 3 pm on a Sunday and after I watched Tarzan and drooled over cookbooks. Priorities. It was a cold rainy day here in Sacramento, CA and I looked through Chrissy Teigen’s Craving’s cookbook and decided to make her Pot Pie Soup.
Since this recipe started on a whim we realized after making the pastry topping that we ran out of gluten free flour for the soup! Devin ran to Target while I finished up the dough and started the vegetable prep. Side note: Target surprisingly has more gluten-free flour options than our local Safeway supermarket.
When Devin returned from the rushed shopping trip he found me waiting with a face. A face of annoyance and gratitude. I said, “Chrissy meal prepped us.” Yep! Chrissy Teigen had us make extra pastry dough for another day. We thank Chrissy for this lesson of reading all instructions before cooking and also gifting us with extra pastry dough. Whata gal.
Back to the recipe, 4 sticks of butter are required. This is not a complaint. Just a fact. 2 sticks of butter for the pastry dough and 2 sticks for the soup. Some healthy points to this hearty soup are the potatoes, carrots, peas and pearl onions. This recipe is also a perfect excuse to use all of your leftover Thanksgiving Turkey.
I hope you all enjoy!
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
- 1 cup all-purpose flour
- 2 tablespoons minced garlic (about 3 cloves)
- 4 teaspoons kosher salt, plus more to taste
- 2 sticks (8 ounces) unsalted butter, cut into chunks
- 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 or leftover Thanksgiving turkey, 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 to 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.
If you liked this recipe we highly recommend you buy the Cravings Cookbook! Please.
Gluten Free Substitutions —> We used Bob’s Red Mill gluten-free all-purpose flour. All other ingredients are gluten-free!