We Tried Chrissy Teigen’s Chicken Pot Pie Soup (And It Was SO Good)

Chrissy Teigen’s down-home recipe collection, Cravings: Recipes For All The Foods You Want To Eat, has gotten rave reviews. So it’s saying a lot that her recipe for Chicken Pot Pie Soup with Crust Crackers is one of the stand-out stars of the book.

“It’s the ultimate comfort food,” she explained to Kelly Ripa when she appeared on Live! With Kelly and Ryan.

After adding that she “makes it, like, three times a month or so,” I knew right then and there I had to try her recipe. After all, if this busy working mom is finding the time to make homemade soup and crackers nearly every week, then it’s either really good or it’s not that difficult to make. To my delight, I discovered, it’s both.

Here are more yummy recipes every working mom needs to know.

First impressions

When I first perused Chrissy’s recipe, it looked kind of intimidating—it has almost 15 ingredients! But as they say, looks can be deceiving, and in this case, they totally were.

About those crust crackers…

Chrissy Teigen’s recipe for crust crackers is easily whipped up in your food processor. But if you don’t have the time for a homemade crust, purchase a prepared one from the supermarket. In either case, the end result is delicious.

Get our best chicken pot pie recipes here.

Then, the soup

Despite the long list of ingredients, most are things I already have in my kitchen—including a rotisserie chicken. And once I put the ingredients together with the instructions, I realized this recipe’s beyond simple.

Psst! Here are even more delicious recipes you can make with a rotisserie chicken.

Chrissy Teigan’s Chicken Pot Pie Soup with Crust Cracker Recipe

Ingredients

For the Crackers:

2 sticks (8 ounces) cold unsalted butter, cubed
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon fine sea salt
1/2 cup ice water

For the Soup:

6 cups low-sodium chicken broth
2 cups whole milk
2 sticks (8 ounces) unsalted butter, cut into chunks
2 tablespoons minced garlic (about 3 cloves)
1 cup all-purpose flour
4 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
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) (Find out which grocery store has the BEST rotisserie chicken).
1/2 cup heavy cream

Step 1: Make the Crackers

To make the crust crackers, combine the flour and salt in a food processor, then cut in the butter until crumbs form. Gradually add the ice water until a loose dough forms. Scoop the dough out onto a floured surface and pat into two discs. Chill dough for at least 30 minutes. Once chilled, roll out each disc on a piece of parchment paper and transfer to a baking sheet. Prick dough all over with a fork, then bake in a 375° degree until golden and crisp, about 30 minutes. When cool, break into cracker-sized pieces.

Editor’s Tip: Don’t feel like you have to bake both discs. When wrapped, the dough will stay good in the refrigerator for up to 2 days or in the freezer for weeks.

Step 2: Create the Soup Base

In a saucepan, bring the broth and milk to a simmer. Then, in a soup pot, heat the butter over medium-high heat until foamy. Add the garlic and stir for one minute. Add the flour, reduce heat slightly and continue to stir for another 2 to 3 minutes. Gradually whisk the broth and milk mixture into the soup pot, and bring to a boil. Add salt and pepper, then reduce heat and cook until thickened, about 5 minutes.

Step 3: Add Veggies and Ham

Add the potato, carrots, peas, pearl onions and ham and simmer until the potatoes are tender, about 20 minutes.

Step 4: Add Chicken and Season

Stir in the chicken and cream, and heat through for 5 minutes. Season with salt and pepper to taste.

Step 5: Garnish and Serve

Ladle soup into bowls and adorn with crust crackers.

How it turned out

Two words: SIMPLY AMAZING. And I mean that literally. The soup was delish, and the recipe was a breeze (next time I won’t be intimidated by a long list of ingredients—lesson learned!). When I ladled out a bowl for my teenage son and served it with the crust crackers, his first comment was, “Wow, this must have been a lot of work.” I didn’t correct him (a mom has to have some secrets). I just smiled as he dug in and enjoyed the easiest, most impressive comfort-in-a-bowl I’ll probably ever produce in my kitchen.

Next up: Here’s what happened when we tried making Joanna Gaines’ famous biscuits.

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Spicy Veggie & Lentil Soup

I enjoy this recipe because it’s meatless, easy on the pocket and simply delicious! You can substitute any vegetables you like—it’s all a matter of preference. Serve warm pita bread on the side. —Geraldine Hennessey, Glendale, New York