Chicken Pot Pie Soup

INGREDIENTS

1/4 lb

Deli ham

1 lb

Rotisserie chicken meat, skinless

1/2 lb

Carrots

2 tbsp

Garlic

1 cup

Pearl onions, frozen

1 cup

Peas, frozen

6 cups

Chicken broth, low-sodium

1 1/2 tsp

Black pepper, freshly ground

3 1/2 cups

Flour

4 tsp

Kosher salt

1 tsp

Sea salt, fine

1/2 cup

Ice water

4 sticks

Butter, unsalted

1/2 cup

Heavy cream

2 cups

Whole milk

Large russet (idaho) potato, peeled and cut into 1/2-inch cubes

NOTES

Made Oct 2018. Very good but too salty. Next time I with reduce salt to 1 tsp kosher salt while cooking then season at the end if necessary. Also, used Better Than Bullion to make my chicken stock, scant 1/4 cup chopped yellow onion (didn't have pearl onions) and doubled all vegetables. Omitted cream at the end. Also used refrigerated pie crust.

Kelli Nielson • 2019-03-29