Pot Pie Soup⚓︎

Based on Chrissy Teigen Cravings, pg. 51-52 (and recipe for crackers)

Personal rating:



  • 6 cups low sodium chicken broth
  • 2 cups whole milk
  • 2 sticks unsalted butter, cut into chunks
  • 2 tbsp minced garlic (3 cloves)
  • 1 cup flour
  • 2 tsp salt
  • 1.5 tsp ground pepper
  • 1 large russet potato, peeled and 1/2 inch cubes
  • 1/2 lb (2 cups) carrots, diced
  • 1 cup frozen peas
  • 1 cup frozen peas, green beans, or pearl onions
  • 1/4 lb deli ham, sliced
  • 1 lb (3 cups) rotisserie chicken, cubed -or- >1 lb boneless, skinless chicken thighs cooked and shredded
  • 1/2 cup heavy cream


  • In a saucepan, bring the broth and milk to a simmer. Keep at simmer
  • Prep the carrots and potato
  • In a large pot, melt the butter at medium-high heat until foamy. Add the garlic, stir for 1 minutes. Add the flour and reduce to medium until foaming again (2-3 min).
  • Whisk in the milk-broth mixture. Add the salt and pepper. Bring to a boil, then reduce the heat for 5 minutes.
  • Add the potato, carrots, peas, pearl onions (or substitute), and ham. Simmer until the potatoes and carrots are tender (~20 minutes).
  • Stir in the chicken and cream then heat for a final 5 minutes
  • Serve with a baguette or the crust crackers from the same cookbook recipe