If you’re craving something warm, comforting, and packed with cozy flavors, you’ve got to try this Small Batch Chicken Pot Pie Soup for Two Recipe. It’s everything you love about classic chicken pot pie reimagined as a creamy, dreamy soup perfect for when you want a homemade meal without leftovers piling up. This recipe is simple, quick, and incredibly satisfying—a true weeknight winner that feels like a hug in a bowl.
Ingredients You’ll Need
Each ingredient in this Small Batch Chicken Pot Pie Soup for Two Recipe has an important role in building that rich, hearty flavor and creamy texture. From the aromatic vegetables to the delicate herbs, these simple staples come together beautifully for a dish that’s more than the sum of its parts.
- Butter: Adds a rich, velvety base and helps sauté the veggies to perfection.
- 1/2 small onion, diced: Brings sweetness and depth to the soup’s flavor profile.
- 1 clove garlic, minced: Infuses the broth with warm, aromatic notes.
- 1 medium carrot, peeled and diced: Offers color, subtle sweetness, and a little bite.
- 1 stalk celery, diced: Provides freshness and a slight crunch when cooked just right.
- 1 cup cooked and shredded chicken: The hearty protein star of the soup, making it satisfying and filling.
- 1 1/4 cups chicken broth: Creates a savory base that melds all the flavors together.
- 1/2 cup milk or cream: Adds luscious creaminess and smooth texture to the final dish.
- 1 tablespoon all-purpose flour: Thickens the soup to that perfect pot pie consistency.
- 1/4 teaspoon dried thyme: A classic herb that enhances the comforting aroma and taste.
- 1/4 teaspoon dried parsley: Adds a subtle herbal brightness.
- Salt and pepper, to taste: Seasoning is key to highlight every flavor layer.
- Optional 1/4 cup frozen peas: Pops of sweetness and a touch of green to brighten up the bowl.
- Biscuit or puff pastry for serving (optional): For that authentic pot pie feel, add a flaky topping on the side or on top.
How to Make Small Batch Chicken Pot Pie Soup for Two Recipe
Step 1: Sauté the Vegetables
Start by melting butter in a medium saucepan over medium heat. Once shimmering, toss in your diced onion, garlic, carrot, and celery. Cook these until they soften gently—about 5 to 7 minutes—unlocking a fragrant and naturally sweet base that sets the tone for the whole soup.
Step 2: Make the Roux
Sprinkle the flour evenly over the softened vegetables, stirring constantly for 1 to 2 minutes. This little step creates a roux right in your pot, which is the secret behind the soup’s lovely thickness and silky texture. Make sure you keep stirring so the flour doesn’t clump—this is where smoothness is born!
Step 3: Add the Broth
Slowly whisk in the chicken broth to the roux, blending everything together beautifully. Bring it to a gentle simmer so the flavors develop and the flour begins to work its magic as a thickener. This is where the soup really starts to become that comforting pot pie experience you’re after.
Step 4: Stir in Milk and Herbs
Pour in the milk or cream along with dried thyme and parsley. Let the soup simmer for 5 to 7 minutes more until it thickens to a creamy, dreamy consistency. The herbs bring that classic comforting aroma while the cream makes everything so luxurious.
Step 5: Add Chicken and Peas
Finally, stir in your shredded chicken and peas if using. Let them warm through for about 3 to 5 minutes so the chicken stays juicy and the peas pop with sweetness. Season with salt and pepper to taste, and you’re ready to serve a bowl full of warmth and homey goodness.
How to Serve Small Batch Chicken Pot Pie Soup for Two Recipe
Garnishes
To elevate your soup, sprinkle some freshly chopped parsley or a few cracked black peppercorns on top just before serving. A drizzle of extra cream or a small pat of butter on warm soup adds dazzling richness. Optional flaky biscuits or puff pastry on the side complete the comforting meal perfectly.
Side Dishes
Since this Small Batch Chicken Pot Pie Soup for Two Recipe is hearty on its own, light sides like a crisp green salad or roasted veggies pair wonderfully. For a little extra indulgence, try buttery garlic bread or a piece of crusty bread to soak up every last drop.
Creative Ways to Present
Serve your soup in charming ramekins or rustic bowls for a cozy vibe. You can also float a mini puff pastry “lid” on top like a true chicken pot pie or place a biscuit directly over the soup to create an interactive eating experience. These small ideas bring a special touch and invite smiles at the table.
Make Ahead and Storage
Storing Leftovers
This Small Batch Chicken Pot Pie Soup for Two Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more, making leftovers a delightful treat when reheated.
Freezing
If you want to save soup for a more rushed day, freezing is a great option. Let the soup cool completely before placing it in a freezer-safe container. It will keep well for up to 2 months. Just remember frozen dairy-based soups sometimes separate slightly, but a quick stir after reheating fixes it right up.
Reheating
To reheat, gently warm your soup on the stovetop over low heat, stirring often to prevent sticking and to reincorporate any separated cream. You can add a splash of milk or broth if it feels too thick after refrigeration or freezing. Microwave works too, just stir halfway through heating to ensure even warmth.
FAQs
Can I use leftover cooked chicken?
Absolutely! Using leftover or rotisserie chicken is perfect for this soup. It saves time and adds great flavor without any extra fuss.
Can I make this soup vegetarian?
To make a vegetarian version of this Small Batch Chicken Pot Pie Soup for Two Recipe, swap the chicken for hearty mushrooms or chickpeas and use vegetable broth instead of chicken broth. It won’t be quite a pot pie but will still be incredibly comforting.
What can I substitute for cream?
If you want to lighten the soup or don’t have cream on hand, whole milk or even half-and-half works just fine. Avoid skim milk as it may not give the same richness or texture.
Is it okay to add frozen peas directly?
Yes, adding frozen peas straight from the freezer at the end of cooking is best. It keeps them bright and sweet without overcooking or losing their lovely green color.
Can I double the recipe for more servings?
You definitely can! Just double all the ingredients and use a larger pot. Cooking times may increase slightly, but this Small Batch Chicken Pot Pie Soup for Two Recipe scales well to feed more mouths.
Final Thoughts
There’s something truly soul-satisfying about enjoying a bowl of homemade Small Batch Chicken Pot Pie Soup for Two Recipe. Whether it’s a chilly evening or a lazy weekend lunch, this recipe offers comfort, simplicity, and delicious flavors all in one pot. Give it a try—you’ll find yourself coming back to this cozy classic again and again.
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Small Batch Chicken Pot Pie Soup for Two Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Small Batch Chicken Pot Pie Soup for Two is a comforting and hearty dish, perfect for a cozy meal with minimal preparation. Made with tender chicken, fresh vegetables, and creamy broth thickened with a roux, it’s a delightful twist on classic chicken pot pie flavors served as a warming soup. Ready in just 30 minutes, it’s an ideal recipe for a quick, satisfying dinner for two.
Ingredients
Soup Base
- 1 tablespoon butter
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1 medium carrot, peeled and diced
- 1 stalk celery, diced
Chicken and Broth
- 1 cup cooked and shredded chicken (or rotisserie chicken)
- 1 1/4 cups chicken broth
Thickener and Seasonings
- 1/2 cup milk or cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- Salt and pepper, to taste
Optional
- 1/4 cup frozen peas
- Biscuit or puff pastry for serving
Instructions
- Melt Butter: Heat a medium saucepan over medium heat and melt the butter, preparing the base for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion, minced garlic, diced carrot, and diced celery to the pan. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Create Roux: Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste and form a roux.
- Add Broth: Gradually whisk in the chicken broth to the vegetable-flour mixture, ensuring no lumps form. Bring the mixture to a gentle simmer.
- Incorporate Milk and Herbs: Stir in the milk or cream, dried thyme, and dried parsley. Allow the soup to simmer for 5–7 minutes, stirring occasionally, until it has thickened nicely.
- Add Chicken and Peas: Stir in the cooked shredded chicken and frozen peas if using. Continue cooking for another 3–5 minutes to heat through and meld flavors. Season the soup with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and optionally serve topped with warm biscuit or puff pastry for an authentic pot pie experience.
Notes
- Using rotisserie chicken can save time and add extra flavor.
- For a richer soup, use heavy cream instead of milk.
- You can substitute frozen mixed vegetables for peas if preferred.
- Serve with biscuits or puff pastry for a classic pot pie feel.
- Adjust seasoning at the end to suit your taste preferences.
