This ridiculously fantastic soup is creamy and rich with pie crust dippers that can fool you into thinking you have a pot pie in front of you.
One of the few foods I do not care for is pot pie. I'm not sure if it's because I grew up having the mini pre-prepared pot pies or just my dislike of pie crust, but either way...pot pie is not my favorite. So why on earth am I sharing a recipe that's so close to pot pie? Because I LOVE this soup so much. I have taken to trying to find compromises for foods my family loves and I don't like because it's not fair to them to not get to eat something because *I* don't like it. Sometimes this results in me finding a recipe I actually really like and can make me into a believer - this is why I now like Chicken Parm and Philly Cheesesteaks.
I looked through the Cravings cookbook and saw the picture for this soup and although I've made a pot pie soup before, I figured this one seemed more authentic to pot pie and it also had pieces of crust that the others would love (and I could omit in my own bowl, if I wanted). This is definitely a more time-consuming soup recipe, but with the end result, every second spent on this soup was so worth it. The soup was creamy but not too thick. I loved having chicken AND ham. The veggies were reminiscent of pot pie and you also get little bursts of flavor from the pearl onions. What I was surprised with is that I actually really loved the pie crust pieces. They were salty and crunchy and DEFINITELY will always be welcome in my bowl. Nick and the big kids agreed that this was a worthy substitute for actual pot pie and was very very delicious. Most definitely a keeper!
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What you need:
For the crust:
- 2 sticks cold unsalted butter, cubed (refrigerate for 20 minutes after cubing)
- 2 1/2 cups all-purpose flour, plus some
- 1 tsp. sea salt
- 1/2 cup ice water
- 6 cups chicken broth
- 2 cups whole milk
- 2 sticks unsalted butter, cut into chunks
- 2 Tbsp. minced garlic
- 1 cup all-purpose flour
- 2 tsp. kosher salt, plus some to taste
- 1 1/2 tsp. ground black pepper, plus some to taste
- 1 large russet potato, peeled and cut into 1/2-inch cubes
- 2 cups diced carrots
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 1/4 lb. deli ham, thinly sliced
- 3 cups cubed rotisserie-style chicken*
- 1/2 cup heavy cream
- For the crust: In a food processor, pulse flour and sea salt until incorporated. Add butter and pulse until butter is just pea-sized, about 20 pulses. Add ice water and pulse until dough forms, about 20 pulses.
- On a lightly floured surface, gather dough into two mounds. Shape into 5-inch discs and wrap in plastic wrap.
- Freeze one crust for later and chill the other in the refrigerator for at least 30 minutes.
- Place chilled disc on a piece of parchment paper. Roll into a 12-inch round. Prick with a fork all over. Then place parchment paper on a baking sheet.
- Bake in a preheated 375 degree oven for about 30 minutes or until golden and crisp.
- Let cool completely. Break apart into pieces and set aside.
- For the soup: In a saucepan, combine broth and milk. Bring to a simmer.
- In a large stockpot, heat butter over medium high heat until it starts to foam.
- Add garlic and cook for about 1 minute or until fragrant.
- Add flour and reduce heat to a medium. Stir and cook until lightly browned and foaming, about 2 to 3 minutes.
- Slowly whisk in broth mixture. Add salt and pepper.
- Bring to a boil, then reduce heat and cook until thickened, about 5 minutes.
- Add potato, carrots, peas, onions, and ham. Simmer for about 20 minutes or until potatoes are fork tender.
- Stir in chicken and heavy cream. Heat for about 5 more minutes or until soup is heated through.
- Season with salt and pepper to taste and serve with pieces of pie crust.
Recipe slightly adapted from Cravings cookbook
I'm also a huge fan of this Light Chicken Pot Pie recipe because it doesn't sit as heavy in your stomach and the crust is light and flaky! These Cheesy Chicken Pot Pie Puffs from Julie's Eats and Treats are like pot pie in a pinch.
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