Pot pie soup with crust crackers from Cravings - Recipes for All the Food You Want to Eat (page 51) by Chrissy Teigen and Adeena Sussman

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Notes about this recipe

  • Hansgee on November 29, 2024

    One of my favorites. As good of a home cook as I am, you will never catch me making a homemade pie crust unless it’s a holiday or other special event. Especially not for soup, so I use store-bought for the crackers. I prefer using a regular yellow onion. In my opinion, since it’s a rich roux-based soup, it needs a lot of Trinidad scorpion pepper sauce to add some acid, flavor, and heat.

  • Jviney on December 06, 2020

    My family loved this and requested I make it again as soon as possible. I’ve made it before and thought I recalled that it became quite thick, so this time I left out the heavy cream and only put in two tsp of salt - I’d do the same next time. Also, I couldn’t find frozen pearl onions and I didn’t really miss them. I baked both discs of pie dough and we ate all of that with the full pot of soup. It truly is a lovely chicken soup.

  • laur0684 on March 21, 2017

    Absolutely delicious! The pot pie crackers make the dish. Definitely not diet friendly :)

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Reviews about this recipe

  • Kitchn

    ...found the recipe to be unnecessarily complicated. While making pie crust crackers is clever, it takes time...it didn’t really add a whole lot to the dish.

    Full review
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