Chrissy Teigen Chicken Pot Pie Soup

Chrissy Teigen – Chicken Pot Pie Soup

Guys, want to know how I feel about Chrissy Teigen’s ‘Cravings’ cookbook? If my house was on fire and I had one chance to go in and grab one more item – it would be this cookbook. The recipes are simple to make and easy to please. 

Chicken Pot Pie Soup

When I told Jeff it was soup rather than the actual pie he was VERY skeptical…until he tasted it and went back for multiple servings…

5 from 1 vote
Chrissy Teigen Chicken Pot Pie Soup
Chicken Pot Pie Soup
Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins

Chicken Pot Pie in soup form. Delicious both with and without meat. 

Course: Soup
Cuisine: American
Servings: 10
Calories: 300 kcal
Author: Chrissy Teigen
For the Pie Crust
  • 2 sticks 8oz cold unsalted butter, cubed
  • 2 ½ cups all-purpose flour plus more for dusting
  • 1 tsp salt
  • ½ cup ice water
For the Soup
  • 6 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 2 sticks 8oz unsalted butter, cubed
  • 4 cloves garlic minced
  • 1 cup all-purpose flour
  • 4 tsp kosher salt
  • 1 ½ tsp freshly ground black pepper
  • 1 large russet Idaho potato, peeled and cubed
  • ½ pound diced carrots 2 cups
  • 1 cup frozen peas
  • 1 cup frozen pearl onions these are interesting
  • 1 pound skinless rotisserie chicken meat shredded (3 cups) OPTIONAL
  • ½ cup heavy cream
For the Pie Crust
  1. 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). 

  2. Preheat oven to 375º. Remove from fridge and roll the dough over a floured surface (with rolling pin-OMG I didn't have a rolling pin so I had to use a wine bottle... improvise people). Shape into 12 inch circle. Poke holes all over the dough (with fork). Place onto a parchment paper covered baking sheet and bake for 30 minutes (or until golden). Cut/break into pieces of your choosing once cooled.

For the Soup
  1. 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.

  2. Once combined, bring the mixture to a boil and reduce to low-medium heat. Once the mixture is thick, add in the vegetables (onions, peas, carrots, and potato). Let simmer for about 20-25 minutes. Add the cream and let simmer for 5 minutes. OPTION to stir in the chicken (unless you’re a vegetarian – I just had Jeff add his chicken to his bowl).

  3. Season as you find necessary & add the pie crust!

God bless you, Chrissy Teigen!

 Chicken Pot Pie Soup Recipe by Chrissy Teigen

Recipe adjusted a bit for personal preference. Recipe from Cravings: Recipes For All the Food You Want to Eat. Copyright © 2016 by Chrissy Teigen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

1 Comment

Leave a Reply

Recipe Rating