Pot Pie Soup With Pie Crust Dippers

This is definitely inspired by Chrissy Teigen's recipe. It is one of my husband's favorite meals. It is obviously a meal that most would assume is the best during Autumn and Winter months but he loves it so much that even if it 95 degrees outside, he will still consume it with happiness. I understand why, it really is amazing. Very filling and cozy.

Pie Crust Dippers

• 2 sticks of cold, unsalted butter. Sliced and/or cubed.
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon of salt, plus extra for sprinkling on top of rolled out crust
• 1/2 cup ice water

Pot Pie Soup

• 6 cups chicken broth
• 2 cups whole milk
• 2 sticks unsalted butter (If there's time, slice these up. If not, don't worry about it.)
• 3-4 cloves of garlic, chopped/minced
• 1 cup all-purpose flour
• a sprinkling of salt, a lot of black pepper-about 1-2 teaspoons. More for sprinkling on top of the soup in your bowl.
• 1 large russet potato, chopped into cubes. I usually don't peel, you can if you want.
• 1 1/2-2 cups of diced carrots
• 1 cup frozen peas
• 1 cup chopped onion, I usually do a white onion but choose whichever you want.
• 1/4 pound of deli ham, sliced
• 3 cups of chopped chicken meat
• 1/2 cup heavy cream

1. Pie Crust Dippers...Cube or slice up the butter. Add the butter, flour and salt into a large bowl.
2. You can either use your hands or a pastry cutter to mix everything together. I personally prefer using my hands. I take my fingers and squish the butter and flour together. After a while, it should all be combined. It should resemble a sand-like texture.
3. Add the ice water until a dough forms. Put the dough in the fridge for 10-15 minutes so it gets cold again.
4. Dust a sheet of silpat with flour or a sheet of parchment paper onto a work surface that is large enough to roll out dough.
5. Divide the dough into two. Put one ball of dough into a container and put into the fridge or freezer. You can use the other dough for leftovers of the soup, if there will even be any leftovers (lol). Another option would be to go ahead and bake all of the dough to make the dippers, then put the dippers that don't get used in the fridge for leftovers...or for a really good snack!
6. Pre-heat the oven to 375 degrees. Place the dough onto the floured surface, flour the rolling pin as well. Roll the dough out to a large rounded rectangle shape. Do the best you can here, it doesn't have to be perfect. It needs to be on the thin side but I personally like a couple of thicker spots.
7. Grab a fork and prick the dough all over. Sprinkle some salt all over too. Transfer the sheet of dough onto a baking sheet. Put into the oven and bake for about 25-30 minutes. It should be toasty looking and browned in some spots when it is done.
8. Pull it out and you can use a pizza cutter or a knife to slice into little rectangles or large squares. Make sure you don't cut through the silpat if that is what you're using.
9. For the soup...In a saucepan, bring the broth and milk to a simmer and keep it there.
10. Next, grab a big soup pot and heat the butter over a medium-high heat until it gets foamy.
11. Add the garlic and cook for about a minute. Make sure you stir so the garlic doesn't burn.
12. Add the flour and reduce the heat a little. Let it cook for a couple of minutes until the flour is toasty and foaming.
13. Slowly whisk in the broth-milk mixture. Add salt and pepper. Bring to a boil for a minute then reduce the heat and cook until it thickens, about 5 minutes.
14. Add the potato, carrots, peas, onion and ham. Simmer until the potatoes are tender, this should take about 20 minutes.
15. Stir in the chicken and cream. Cook for another few minutes.
16. Add more salt and pepper if you want. Pour into a bowl with a few pie crust dippers on the side.