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
Scale
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
