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Oh, the many, many things the internet has replaced. Who buys CDs anymore — or even downloads individual songs — when you can stream? Why subscribe to a print magazine when you can read most of the articles for free online? Why own a cookbook when all of the world’s best recipes are shared on the web?
I’ve made exceptions to all of those rules (seriously — there are three CDs in my car right now, because I’m living like it’s 1997). But the one I’m most steadfast to is avoiding cookbooks. I know how that sounds. I work for a food website! I’m writing articles for a cookbook! But let me be clear: It’s not that I have anything against cookbooks; it’s just that I hate clutter. Living in New York makes you seriously consider every book, pair of shoes, and scrap of paper that crosses your threshold. So that’s why, when I actually break down and buy a cookbook, it’s got to be better than good. It needs to be great.
I didn’t expect that from Chrissy Teigen, but Cravings blew me away. Honestly, it was the recipe headnotes that did it. That and our shameless shared love of lowbrow foods. French toast with a salty cornflake streusel? Sold.
Her husband John (yes, as in Legend) shares his chili recipe, which has become a go-to, and when Nate’s out of town, I make her pork-stuffed cucumber soup. It’s so much better than it sounds, I promise! (Though Nate, who hates cukes, would argue otherwise.)
A new favorite, though, is her Chicken Pot Pie Soup. I made a few modifications, largely because I enjoy bacon way better than deli ham, I’m too lazy to buy heavy cream for one recipe, and it’s much faster to pop a few Pillsbury biscuits into the oven than make a pie dough from scratch. So, after half a dozen modifications, I’ve made it my own.
This batch was devoured so quickly I never took a proper photo, which should tell you how good it is. I rinsed the last bowl, tucked it into the dishwasher, and realized the error of my ways. Hence the horribly lit cell phone pic. You’ll just have to trust me on this one. Until I can make another batch.
To check out Chrissy’s original recipe, pick up Cravings on Amazon or at major bookstores.
Ingredients
- 1 package Pillsbury Grands biscuits
- 4 strips bacon
- 2 boneless, skinless chicken breasts
- 3 cups chicken stock
- 1 cup 2 percent milk
- 4 tbsp unsalted butter (1/2 stick), cut into cubes
- 1 tbsp minced garlic
- 1/2 c all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 large potato, finely cubed
- 1 package frozen peas and carrots (10 oz)
Instructions
- Cook biscuits according to package instructions. Set aside.
- Place bacon on frying pan and cook over medium heat until it’s no longer opaque but not totally crispy. Place on plate lined with paper towels to remove excess grease.
- As bacon cooks, fill saucepan halfway with water, bring to a boil, and add chicken breasts. Reduce heat to medium-low and cook for 12-15 minutes, or until meat is no longer pink in the center. Drain water and shred meat with forks.
- Rinse out saucepan and add chicken stock and milk. Bring to a simmer, stirring occasionally.
- As milk mixture simmers, grab a large saucepan, place on burner over medium heat, and add butter. Once butter has melted and has gotten a little foamy, add garlic, cooking until fragrant, about 30 seconds. Whisk in flour, salt and pepper.
- Remove milk mixture from heat and gradually add to flour mixture, whisking continuously. Bring mixture to a boil and add potatoes. Cook for 5 minutes, then reduce heat to simmer and add frozen peas and carrots, bacon, and chicken. Cook 20 more minutes, or until potatoes are fork tender.
Notes
Adapted from Chrissy Teigen’s chicken pot pie recipe from her cookbook, Cravings.
