Pot pie… but make it soup 🍲✨ This cozy fall fave has all the creamy comfort of chicken pot pie, plus golden flaky crust crackers for scooping every last bite. It’s basically a hug in a bowl. Save this recipe for your next chilly night—you’ll thank me later. 🍂 Serves: 10–12 Prep Time: 30 minutes Total Time: 1 hour 45 minutes For the Pie Crust: • 2 sticks (8 oz) cold unsalted butter, cubed • 2½ cups all-purpose flour, plus more for dusting • 1 tsp fine sea salt For the Soup: • 6 cups low-sodium chicken broth • 2 cups whole milk • 2 sticks (8 oz) unsalted butter, cut into chunks • 2 tbsp minced garlic (about 3 cloves) • 1 cup all-purpose flour • 4 tsp kosher salt, plus more to taste • 1½ tsp freshly ground black pepper • 1 large russet potato, peeled + diced (½-inch cubes) • 1 lb diced carrots (2 cups) • 1 cup frozen peas • 1 cup frozen pearl onions • ¼ lb deli ham, thinly sliced • 1 lb rotisserie chicken, cubed (3 cups) • ½ cup heavy cream Directions Make the Crust: 1. In a food processor, pulse flour + salt. Add butter and pulse until pea-sized. Add ice water, pulse until dough just forms. Divide into two discs. Wrap one to freeze, chill the other 30 min. 2. Preheat oven to 375°F. Roll dough into 12-inch round on parchment, prick with fork, bake until golden + crisp (about 30 min). Cool + break into pieces. Make the Soup: 1. Simmer broth + milk in a saucepan. 2. In a large pot, melt butter. Add garlic (1 min), then flour; cook 2–3 min until toasty. Slowly whisk in broth/milk mixture. Add salt + pepper. Bring to boil, reduce heat, cook until thickened (5 min). 3. Add potato, carrots, peas, onions, and ham. Simmer 20 min, until potatoes are tender. 4. Stir in chicken + cream, heat through 5 min. Season to taste. Serve with broken crust on the side for scooping. LTKfall LTKhome LTKcanada