Chicken Pot Pie Soup
INGREDIENTS
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For the pie crust:
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2 sticks (8 ounces) cold unsalted butter, cubed
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2 1/2 cups all-purpose flour, plus more for dusting
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1 teaspoon fine sea salt
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1/2 cup ice water
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For the soup:
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6 cups low-sodium chicken broth
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2 cups whole milk
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2 sticks (8 ounces) unsalted butter, cut into chunks
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2 tablespoons minced garlic (about 3 cloves)
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1 cup all-purpose flour
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4 teaspoons kosher salt, plus more to taste
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1 1/2 teaspoons freshly ground black pepper, or more to taste
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1 large russet (Idaho) potato, peeled and cut into 1/2-inch cubes
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1/2 pound diced carrots (2 cups)
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1 cup frozen peas
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1 cup frozen pearl onions
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1/4 pound deli ham, thinly sliced
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1 pound skinless rotisserie chicken meat, cubed (3 cups)
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1/2 cup heavy cream
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