Dark's Kitchen

Crust; (optional)

1 stick, cold, unsalted butter, cubed (optional)
1 1/4 C all-purpose flour, plus more for dusting (optional)
1/2 tsp fine sea salt (optional)
1/4 C ice water (optional)


6 C low-sodium chicken broth
2 C whole milk
2 sticks unsalted butter, cubed
2 Tbsp minced garlic
1 C all-purpose flour
4 tsp kosher salt, plus more to taste
1 1/2 tsp freshly ground black pepper, or more to taste
1 large russet potato, peeled and cut into 1/2 inch cubes
1/2 lb diced carrots (2 C)
1 C frozen peas
1 C frozen pearl onions
1/4 lb deli ham, thinly sliced
1 lb skinless rotisserie chicken meat, cubed (3 C)
1/2 C heavy cream


Crust; (all crust ingredients and directions are optional)

In a food processor, pulse flour and sea salt until incorporated.

Add butter. Pulse until pea-size pieces remain. Add ice water and pulse until a dough forms.

Turn the dough out onto a floured surface. Flatten into a 5 inch disc. Wrap in plastic wrap.

Chill, in the fridge, for 30 minutes.

Preheat oven to 375 F degrees.

Place dough on a piece of parchment paper. Using a floured rolling pin, roll the disc to 12 inch.

Prick all over with a fork. Place dough and parchment on a baking sheet.

Bake for 25-30 minutes, or until golden and crisp.

Cool thoroughly and break into pieces.


In a saucepan, bring broth and milk to a simmer.

In a large pot, heat butter over medium-high heat until foamy.

Add garlic and cook, stirring, until fragrant.

Add flour, reduce the heat to medium, and cook, stirring, until toasty and foaming.

Whisk in broth-milk mixture, slowly at first. Add salt and pepper.

Bring to a boil, reduce heat, and cook until thickened.

Add potato, carrots, peas, pearl onions, and ham.

Simmer until potatoes are tender.

Stir in chicken and cream.

Heat for 5 additional minutes, or until hot through.

Season with salt and pepper, to taste.

Serve with broken pie crust on the side.
Chicken Pot Pie Soup
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