Chrissy's Pot Pie Soup

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

For the soup:

• 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

Directions:

1. 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.
2. On a lightly floured surface, gather dough into two mounds. Shape into 5-inch discs and wrap in plastic wrap.
3. Freeze one crust for later and chill the other in the refrigerator for at least 30 minutes.
4. 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.
5. Bake in a preheated 375 degree oven for about 30 minutes or until golden and crisp.
6. Let cool completely. Break apart into pieces and set aside.
7. For the soup: In a saucepan, combine broth and milk. Bring to a simmer.
8. In a large stockpot, heat butter over medium high heat until it starts to foam.
9. Add garlic and cook for about 1 minute or until fragrant.
10. Add flour and reduce heat to a medium. Stir and cook until lightly browned and foaming, about 2 to 3 minutes.
11. Slowly whisk in broth mixture. Add salt and pepper.
12. Bring to a boil, then reduce heat and cook until thickened, about 5 minutes.
13. Add potato, carrots, peas, onions, and ham. Simmer for about 20 minutes or until potatoes are fork tender.
14. Stir in chicken and heavy cream. Heat for about 5 more minutes or until soup is heated through.
15. Season with salt and pepper to taste and serve with pieces of pie crust.

*I used my favorite rotisserie seasoning on chicken and cooked it prior to starting the soup.

Recipe slightly adapted from Cravings cookbook

Posted on Fantastical Sharing of Recipes