Chrissy Teigens Chicken Pot Pie Soup Recipe 355

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

Ingredients

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.

CHICKEN POT PIE SOUP RECIPE BY TASTY

Chicken Pot Pie Soup Recipe by Tasty image

Here's what you need: onion, celery, carrots, garlic, butter, flour, chicken stock, half & half, pepper, dried thyme, ground nutmeg, frozen corn, frozen peas, whole rotisserie chicken

Provided by Pierce Abernathy

Categories Lunch

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 onion, diced
4 stalks celery, diced
6 carrots, diced
1 clove garlic
3 tablespoons butter
¼ cup flour
2 cups chicken stock
2 cups half & half
1 teaspoon pepper
1 teaspoon dried thyme
1 pinch ground nutmeg
1 cup frozen corn
1 cup frozen peas
1 whole rotisserie chicken

Steps:

Heat oil in large pot on medium high heat.
Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
Stir in butter and melt.
Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
Add the chicken stock and half and half and stir to combine.
Season with pepper, thyme, and nutmeg and allow to come to a boil.
Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
Season with salt.
Optional - garnish with cookie sized pieces of pie crust.
Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 41 grams, Fat 44 grams, Fiber 4 grams, Protein 18 grams, Sugar 12 grams

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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.
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