CHRISSY TEIGEN'S CHICKEN POT PIE SOUP RECIPE - (3.5/5)
Provided by PineyCook
Number Of Ingredients 20
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.
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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.
- 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).
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- Cube the butter and place back into the refrigerator for 20 minutes. Pulse together the flour and salt until combined. Remove cold butter from fridge, add to food processor and pulse until little bits of butter are left. Add the cold water until the dough begins to form. Remove from processor and cut dough into two equal haves. Flatten out over a dusted surface and shape into two round disks. Place in refrigerator for 30+ minutes (option to freeze one and use at a later time).
- In a saucepan, pour in the broth and milk and allow to simmer. In a large pot, melt the butter on medium-high heat. Stir in the garlic for 1 minute (be careful not to burn as garlic burns easily). Mix in the flour and reduce the heat to medium. Stir constantly until mixture begins to foam. After about 3 minutes, slowly pour in the broth & milk mixture and whisk until combined. Add salt & pepper to taste.
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