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
Scale
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.
