There is something truly comforting and satisfying about a warm bowl of chicken pot pie soup, especially when it’s tailored just for two. This Small Batch Chicken Pot Pie Soup for Two Recipe is my go-to when craving that perfect blend of creamy, savory goodness without the fuss of making a full pot pie. It’s rich with tender chicken, fresh vegetables, and fragrant herbs, all simmered to cozy perfection. Whether it’s a chilly evening or a casual lunch, this soup feels like a warm hug in a bowl, guaranteed to brighten your day with each spoonful.
Ingredients You’ll Need
The magic of this Small Batch Chicken Pot Pie Soup for Two Recipe comes down to a handful of simple yet thoughtfully chosen ingredients. Each component brings its own charm, whether it’s the sweetness of carrots, the creamy richness from the milk, or the hearty bite of shredded chicken.
- Butter: Butter adds that silky richness and helps soften the vegetables for a perfect base.
- Onion: Diced onion provides a subtle sweetness and depth of flavor when sautéed.
- Garlic: Just a clove lends a gentle kick and aromatic warmth.
- Carrot: Adds natural sweetness and a tender crunch to the soup’s body.
- Celery: Offers fresh, earthy undertones balancing the creaminess.
- Cooked and shredded chicken: The star protein, tender and perfect for soaking up the creamy broth.
- Chicken broth: Builds a flavorful, savory base that ties all ingredients together.
- Milk or cream: Provides luscious creaminess that hugs every bite.
- All-purpose flour: Helps thicken the soup to a perfect coating consistency.
- Dried thyme: Adds a subtle herbaceous note that blends beautifully with chicken.
- Dried parsley: Enhances freshness and color in the final dish.
- Salt and pepper: Essential seasonings to brighten and balance tastes.
- Frozen peas (optional): Little bursts of sweet pop that add color and texture.
- Biscuit or puff pastry (optional): For an indulgent touch, complementing the soup with flaky topping.
How to Make Small Batch Chicken Pot Pie Soup for Two Recipe
Step 1: Melt butter and sauté aromatics
Start by warming a medium saucepan over medium heat and melting that wonderful butter. Once melted, add diced onion and garlic, sautéing gently alongside finely diced carrot and celery. The goal is to soften these vegetables, coaxing out their natural sweetness and making a fragrant base that will elevate your soup to irresistible heights. This step usually takes about 5 to 7 minutes and is where the comforting aroma begins to fill your kitchen.
Step 2: Make the roux with flour
Once your veggies are tender, sprinkle the all-purpose flour evenly over the mixture. Stir constantly for 1 to 2 minutes, allowing the flour to cook without browning too much. This forms a roux, which is essential for thickening your soup and giving it that rich, velvety texture reminiscent of classic pot pie filling—but with a fun, sippable twist.
Step 3: Whisk in chicken broth and simmer
Now comes the part that brings everything together—slowly whisk in your chicken broth. Keep the heat at a gentle simmer, allowing the broth to mingle with the roux and vegetables. This process ensures the soup base thickens gradually, creating that perfect balance between hearty and creamy.
Step 4: Add milk, herbs, and thicken the soup
Pour in the milk or cream, depending on your preference, along with dried thyme and parsley. Stir gently and let the soup simmer for another 5 to 7 minutes. You’ll notice the soup becomes delectably thick, rich, and bursting with flavorful herbal notes that make this recipe so special.
Step 5: Incorporate chicken and peas
Finally, fold in your cooked and shredded chicken, and if you like, frozen peas for an extra pop of color and sweetness. Let everything cook together for 3 to 5 minutes, warming the chicken through and melding the flavors beautifully. Adjust seasoning with salt and pepper to your liking before serving.
How to Serve Small Batch Chicken Pot Pie Soup for Two Recipe
Garnishes
Fresh herbs like chopped parsley or thyme make lovely garnishes that brighten the rich soup. For an extra touch of creaminess, a dollop of sour cream or a sprinkle of shredded cheddar cheese can take your bowl to the next level—comfort food at its finest.
Side Dishes
This soup pairs wonderfully with simple side dishes such as a crisp green salad dressed lightly with vinaigrette, or crusty bread for dipping. If you want to stick with the pot pie vibe, mini biscuits or flaky puff pastry make a perfect companion, turning your meal into a cozy feast.
Creative Ways to Present
For a charming presentation, serve the soup in rustic ramekins topped with a warmed biscuit or a puff pastry lid right before serving. You can even use hollowed-out mini bread bowls for a fun and edible twist, making it perfect for an intimate dinner or casual lunch date.
Make Ahead and Storage
Storing Leftovers
This Small Batch Chicken Pot Pie Soup for Two Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious as the fresh batch.
Freezing
If you want to freeze the soup, allow it to cool completely and transfer to freezer-safe containers. Leave some room at the top as the soup will expand. It can be frozen for up to 2 months and thawed in the refrigerator overnight before reheating.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. You may want to add a splash of milk or broth if the soup has thickened too much. This will bring back that lovely creamy consistency and warmth that makes this small batch soup so comforting.
FAQs
Can I use leftover cooked chicken for this recipe?
Absolutely! Using leftover or rotisserie chicken is a great shortcut that saves time and adds wonderful flavor to the soup. Just be sure it’s shredded or chopped into bite-sized pieces before adding.
Is there a dairy-free option for the milk or cream?
Yes, you can substitute the milk or cream with any plant-based milk like almond, oat, or coconut milk. Just pick an unsweetened, plain variety to keep the savory flavor intact.
Can this soup be made vegetarian?
To make a vegetarian version, simply replace the chicken with hearty vegetables like mushrooms or potatoes, and use vegetable broth instead of chicken broth. The herbs and creamy base will still keep it delicious and comforting.
What can I use instead of flour to thicken the soup?
If you need a gluten-free alternative, cornstarch or arrowroot powder works well. Mix it with a little cold water first, then stir into the soup gradually until it thickens to your liking.
How spicy is this Small Batch Chicken Pot Pie Soup for Two Recipe?
This recipe is mild and comforting, focusing on herbal and savory flavors rather than spiciness. However, you can add a pinch of cayenne pepper or a dash of hot sauce if you like a subtle kick.
Final Thoughts
I cannot recommend this Small Batch Chicken Pot Pie Soup for Two Recipe enough for those cozy nights when you want comfort food without the hassle of big cooking projects. It’s quick, heartwarming, and packed with flavors that feel like a hug from the inside. Give it a try—you might just find your new favorite way to enjoy classic chicken pot pie in soup form!
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Small Batch Chicken Pot Pie Soup for Two Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Small Batch Chicken Pot Pie Soup for Two is a cozy, comforting dish that combines tender chicken and fresh vegetables in a creamy broth, perfect for a light meal or lunch. Made with simple ingredients, it features a deliciously thickened base with herbs and an optional biscuit or puff pastry topping to enhance the experience.
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
- 1 tablespoon all-purpose flour
- 1 1/4 cups chicken broth
- 1/2 cup milk or cream
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- Salt and pepper, to taste
Main Protein
- 1 cup cooked and shredded chicken (or rotisserie chicken)
Optional
- 1/4 cup frozen peas
- Biscuit or puff pastry for serving
Instructions
- Heat Butter: Heat a medium saucepan over medium heat and melt the butter completely to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion, minced garlic, diced carrot, and diced celery to the pan. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Make Roux: Sprinkle the all-purpose flour over the softened vegetables, stirring constantly for 1 to 2 minutes. This will cook the flour and create a roux to thicken your soup.
- Add Broth: Gradually whisk in the chicken broth, combining it smoothly with the roux and vegetables. Allow the soup base to come to a gentle simmer.
- Incorporate Dairy and Herbs: Stir in the milk or cream, dried thyme, and dried parsley. Let the mixture simmer for another 5 to 7 minutes until the soup thickens to a creamy consistency.
- Add Chicken and Peas: Add the cooked, shredded chicken and frozen peas (if using). Cook for an additional 3 to 5 minutes to heat through. Season with salt and pepper according to your taste.
- Serve: Ladle the warm soup into bowls and optionally serve topped with biscuit or puff pastry for a classic pot pie experience.
Notes
- Using rotisserie chicken can save time and add flavor.
- Feel free to substitute cream with whole milk for a lighter soup.
- Adding frozen peas is optional but adds a nice pop of color and sweetness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
