Chicken and Ham Pot Pie Soup with Crust Crackers

I couldn't think of a more perfect "comfort food" offering on a rainy windy day!!
(serves 10-12)

Pie Crust:
2 sticks (8 oz.) cold unsalted Kerrygold* butter, cubed
2&1/2 cups all-purpose flour
1 t. fine sea salt
1/2 cup ice water
Parchment paper

Soup:
6 cups low-sodium chicken broth
2 cups whole milk
2 sticks (8 oz.) unsalted Kerrygold* butter, cut into chunks
2 T. minced garlic (about 3 cloves)
1 cup all-purpose flour
4 t. kosher salt, plus more to taste
1&1/2 t. freshly ground black pepper, or more to taste
1 t. fresh thyme leaves*
1 large russet potato, peeled and cut into 1/2" cubes
1/2 lb. diced organic* carrots (2 cups)
1 cup frozen petite* peas (I love the ones from Trader Joe's*)
1 cup frozen pearl onions
1/4 lb. deli ham, thinly sliced
1 lb. skinless rotisserie chicken meat, cubed (3 cups)
1/2 cup heavy cream

Make the pie crust: You might think the butter is cold, but after you cube it, put it back in the fridge for at least 20 mins. In a food processor, pulse the flour and sea salt until incorporated. Add the cold butter and pulse until just pea size pieces of butter remain, 15-20 pulses. Add the ice water and pulse until a dough just forms, 15-20 pulses. Dust your work surface with some flour. Turn the dough out of the processor bowl, and separate the dough into 2 - 5" discs and wrap in plastic wrap. Freeze one of the discs for another use (it will last for weeks in the freezer if you wrap it nice and tight). Chill the other disc in the fridge for at least 30 mins. (you can keep the dough in the fridge for up to 2 days). Preheat the oven to 375. Place the dough on a piece of parchment paper. Using a floured rolling pin, roll the disc into a 12" round (it doesn't have to be perfect). Prick it all over with a fork. Put the dough, with the parchment, on a baking sheet and bake until golden and crisp, about 30 mins. Break apart into pieces with your hands.*

Make the soup:  In a saucepan, bring the broth and milk to a simmer and keep at a simmer. In a big soup pot, heat the butter over med.-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 min. Add the flour, reduce the heat to med., and cook, stirring, until toasty and foaming, 2-3 mins.  Whisk in the broth-milk mixture, slowly at first, then add the S&P. Bring to a boil, then reduce the heat and cook until thickened, about 5 mins. Add the potatoes, carrots, peas, pearl onions, thyme, and ham, and simmer until the potatoes are tender, about 20 mins. Stir in the chicken and cream and heat through for 5 additional mins. Season with S&P to taste, and serve with the broken pie crust pieces on the side.

"We are what we repeatedly do. Excellence, therefore, is not an act but a habit."

Have FUN and try to stay dry today!!!

Love,

MM