If you’ve ever wished for a warm, comforting taste of classic chicken pot pie without the fuss of baking a whole pie, then you are absolutely going to love this Small Batch Chicken Pot Pie Soup for Two Recipe. It captures every cozy, homey flavor in a steaming bowl, perfect for those intimate nights when you want something hearty yet simple. With a creamy broth loaded with tender chicken, sweet peas, and fresh veggies, this soup is a true hug in a bowl that comes together quickly, making it a favorite go-to for any cozy dinner.
Ingredients You’ll Need
Gathering the right ingredients is key for this soup’s delightful balance of flavors and textures. Each component plays a crucial role—from the sweetness of carrots and peas to the creamy essence brought by whole milk and butter, creating that signature chicken pot pie vibe.
- Unsalted butter: Adds richness and helps soften the vegetables for a flavorful base.
- Yellow onion: Provides a subtle sweetness and depth to the broth.
- Carrot: Delivers natural sweetness and a bright splash of color.
- Celery stalk: Brings an earthy crunch that balances the creaminess.
- Garlic clove: Infuses the soup with a gentle aromatic bite.
- All-purpose flour: Essential for thickening the soup to that perfect pot pie consistency.
- Low-sodium chicken broth: The savory liquid foundation that ties everything together.
- Whole milk: Adds creaminess without overwhelming richness.
- Cooked chicken breast: Tender, protein-rich, and the star protein of this dish.
- Frozen peas: Burst of color and natural sweetness, plus a fresh texture contrast.
- Dried thyme: Warm herbaceous notes that echo classic pot pie flavors.
- Salt and black pepper: To balance and sharpen all the flavors.
- Garlic powder: Enhances the garlic flavor for a more intense savoriness.
- Poultry seasoning (optional): A special blend that spices up the pot pie flavor profile.
- Fresh parsley (optional): Adds a pop of fresh green and a mild herbaceous finish as garnish.
- Puff pastry squares or biscuits (optional): Perfect for dunking and bringing that flaky crust experience to the soup.
How to Make Small Batch Chicken Pot Pie Soup for Two Recipe
Step 1: Sauté Your Softer Veggies
Start by melting that glorious butter in a medium saucepan over medium heat. As it melts, toss in the diced onion, carrot, and celery. Let them cook gently until they soften and start releasing their natural sweetness—about five minutes. This soft vegetable base is what gives the soup its heart and soul.
Step 2: Add Aromatics and Create the Roux
Next, stir in the minced garlic and cook it for just one more minute until fragrant—this will lift the whole pot’s flavor. Then sprinkle the all-purpose flour over everything. Stir consistently for another minute. This simple step creates a roux with the butter and flour, which thickens your soup while keeping it silky and comforting.
Step 3: Slowly Incorporate Broth and Milk
Now, whisk in your chicken broth gradually to avoid lumps while blending with the roux. When the mixture is smooth, pour in the whole milk and add dried thyme, salt, pepper, garlic powder, and optional poultry seasoning. Bring this to a gentle simmer, letting it cook for 10 minutes, stirring here and there. Watch as the soup thickens into that classic creamy texture you know and love.
Step 4: Add Chicken and Peas to Warm Through
Last but not least, stir in your cooked chicken and frozen peas. Let everything cook together for 5 more minutes so flavors mingle and the peas stay bright and just tender. Taste your creation and adjust seasoning as needed, giving it that perfect personalized touch.
How to Serve Small Batch Chicken Pot Pie Soup for Two Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a lovely burst of color but freshens the dish beautifully. For those extra cozy vibes, a flaky puff pastry square or a warm biscuit on the side completes the pot pie feel.
Side Dishes
While this soup is a meal on its own, pairing it with a crisp green salad or roasted root vegetables sharpens the meal with a delightful textural contrast and extra nutrients. Crusty bread also works wonderfully for sopping up every last drop of the creamy broth.
Creative Ways to Present
Try serving this soup in rustic bowls with a puff pastry “lid” gently placed on top to mimic that traditional pot pie crust experience. Or, ladle the soup into mini soup crocks as a charming individual starter. Even placing a biscuit on top for dunking can add a playful, comforting twist.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover Small Batch Chicken Pot Pie Soup for Two Recipe in a covered container for up to three days, making it a perfect prep-ahead comfort food. The flavors actually deepen with a little resting time.
Freezing
This soup freezes beautifully. Transfer cooled soup to airtight containers and freeze for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to maintain that creamy texture. Avoid high heat which can cause the milk to separate. You can also microwave in a safe bowl, stirring halfway through.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is actually a fantastic shortcut that adds delicious flavor and saves you time, making this recipe even easier to whip up on busy nights.
Is there a way to make this recipe dairy-free?
Yes, you can swap the whole milk for a creamy dairy-free alternative like coconut milk or almond milk, but keep in mind this might slightly change the flavor and texture.
Can I add potatoes to this soup?
Definitely! Diced potatoes work wonderfully if you want a heartier bowl. Add them in with the vegetables at the start and make sure they soften before finishing the soup.
What’s the best way to thicken the soup if it seems too thin?
If your soup isn’t thick enough, whisk in a little extra flour mixed with cold water or cook it a bit longer to reduce. Avoid adding too much all at once to keep it perfectly creamy.
Can I double this recipe for more servings?
Yes, you can easily scale this recipe up, but keep an eye on cooking times and seasoning adjustments to maintain the perfect balance of flavors in larger batches.
Final Thoughts
I can’t recommend this Small Batch Chicken Pot Pie Soup for Two Recipe enough; it’s like a warm blanket on a chilly evening and pure comfort in every spoonful. Whether you’re cooking for yourself and a loved one or just want a quick yet nourishing meal, this recipe hits all the marks. Go ahead, give it a try, and let it become one of your cozy kitchen staples!
Print
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
- Diet: Nut-Free
Description
This Small Batch Chicken Pot Pie Soup for Two is a cozy, comforting dish that combines tender chicken, vegetables, and savory herbs in a creamy broth reminiscent of classic chicken pot pie. Perfectly portioned for two, it’s easy to prepare on the stovetop and pairs wonderfully with puff pastry squares or biscuits for a satisfying meal.
Ingredients
Soup Base
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, diced
- 1 small carrot, peeled and diced
- 1 small celery stalk, diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk
Soup Add-ins
- 1 cup cooked chicken breast, shredded or chopped
- 1/2 cup frozen peas
Seasonings
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: 1/4 teaspoon poultry seasoning
Garnish and Serving
- Optional: chopped fresh parsley for garnish
- Optional: puff pastry squares or biscuits for serving
Instructions
- Sauté the vegetables: In a medium saucepan, melt the butter over medium heat. Add the diced onion, carrot, and celery, sautéing until softened, about 5 minutes.
- Add garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Create roux: Sprinkle the flour over the vegetables and stir to coat evenly, cooking for another minute to eliminate the raw flour taste.
- Add liquids and seasoning: Gradually whisk in the chicken broth until smooth. Add the milk, dried thyme, salt, black pepper, garlic powder, and poultry seasoning if using.
- Simmer and thicken: Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the soup slightly thickens.
- Add chicken and peas: Stir in the cooked chicken and frozen peas and continue cooking for 5 more minutes until heated through.
- Adjust seasoning and serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh parsley and accompanied by puff pastry squares or biscuits if desired.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- For extra richness, replace the milk with half-and-half.
- Add diced potatoes for a heartier version.
