One of my favorite childhood dinners was when my mom made chicken pot pie. I didn’t realize how much I missed this until I was browsing Chrissy Teigen’s cookbook, Cravings, and saw a recipe. But, it wasn’t any ordinary recipe. It was a recipe for Chicken Pot Pie SOUP! I was beyond excited to give my one of my childhood classic favorites a little upgrade. I made a half of this recipe (reflected in the recipe measurements listed below), and wished I had made the full recipe!
3 cups low-sodium chicken broth
1 cups whole milk
1 stick (4 ounces) unsalted butter, cut into chunks
1 tablespoons minced garlic (about 3 cloves)
1/2 cup all-purpose flour
2 teaspoons kosher salt, plus more to taste
3/4 teaspoons freshly ground black pepper, or more to taste
1/2 large russet (Idaho) potato, peeled and cut into 1/2-inch cubes
1 cup diced carrots (I used riced carrots)
1/2 cup frozen peas
1/2 cup frozen pearl onions
1/8 pound deli ham, thinly sliced (optional
1/2 pound skinless rotisserie chicken meat, cubed (1 1/2 cups)
1/4 cup heavy cream
Chicken Pot Pie Ingredients
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
Grating the garlic
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 to a crock pot
Pour broth-milk mixture over, stir to combine, and cook for 2-3 hours or until veggies have softened
Ready to cook
Close Up!
Preheat oven to 375
Lightly dust a cutting board with flour and roll the pie crust out
Cut into squares or triangles
Line a rimmed cookie sheet with parchment paper or tin foil and spray with cooking spray
Add cut pie crust bites to cookie sheet and lightly prick each 2-3 times
Bake for 6-8 minutes, or until golden brown
Stir in the chicken and cream and heat through for 30 minutes additional minutes
Adding the chicken and cream
Season with salt and pepper to taste
Spoon into a bowl and serve with the broken pie crust on the side
Ready to take a bite
- 3 cups low-sodium chicken broth
- 1 cups whole milk
- 1 stick (4 ounces) unsalted butter, cut into chunks
- 1 tablespoons minced garlic (about 3 cloves)
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt, plus more to taste
- 3/4 teaspoons freshly ground black pepper, or more to taste
- 1/2 large russet (Idaho) potato, peeled and cut into 1/2-inch cubes
- 1 cup diced carrots (I used riced carrots)
- 1/2 cup frozen peas
- 1/2 cup frozen pearl onions
- 1/8 pound deli ham, thinly sliced (optional
- 1/2 pound skinless rotisserie chicken meat, cubed (1 1/2 cups)
- 1/4 cup heavy cream
- Store bought pie crust, room temperature
- 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 to a crock pot
- Pour broth-milk mixture over, stir to combine, and cook for 2-3 hours or until veggies have softened
- Preheat oven to 375
- Lightly dust a cutting board with flour and roll the pie crust out
- Cut into squares or triangles
- Line a rimmed cookie sheet with parchment paper or tin foil and spray with cooking spray
- Add cut pie crust bites to cookie sheet and lightly prick each 2-3 times
- Bake for 6-8 minutes, or until golden brown
- Stir in the chicken and cream and heat through for 30 minutes additional minutes
- Season with salt and pepper to taste
- Spoon into a bowl and serve with the broken pie crust on the side