Chrissy Teigen is who I hope to be one day.
She is funny, beautiful and whips it in the kitchen. So, naturally I ordered two copies of her cookbook (because one wasn’t enough I guess?). This cookbook is the kind of cookbook I hope to create one day. It’s funny and explains things that normal home chefs can understand. The photos are beautiful and you can feel Chrissy’s humor throughout the book, which is something I feel that lacks in most celebrity cookbooks.
Anyways, there are over 100 recipes in her book and I’ve got to say they’re all pretty kick ass, but my favorite chapter was “Soup Master”. I freaking love soup. Warm soup, cold soup, chicken soup, you name it I love it.
So when I was flipping through and I see “Chunky Creamy Mushroom Soup” and “Split Pea Soup with Crispy Hotdogs” I was like, this might be heaven.
So below I made the Pot Pie soup with Crust Crackers! This recipe is godly. GODLY. Like if a god asked me to make him a meal, I would make him this.
Let me know what you think and if you’d like me to review any other recipes from Chrissy’s New York Times Best Seller Cookbook, “Cravings“.
- 2 sticks cold unsalted butter, cubed
- 2 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 cup ice water
- 6 cups low-sodium chicken broth
- 2 cups whole milk
- 2 sticks unsalted butter, cut into chunks
- 2 tablespoons minced garlic
- 1 cup all-purpose flour
- 4 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 large russet 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
- 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).
- 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.
- Cool thoroughly and break into pieces.
- Make the 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.