Description
This Small Batch Chicken Pot Pie Soup for Two is a comforting, creamy soup bursting with tender chicken and vegetables, perfect for a cozy meal. Ready in just 30 minutes, it combines the flavors of a classic chicken pot pie with the simplicity of a hearty soup. Ideal for a quick dinner or lunch, this recipe uses basic pantry ingredients and offers optional biscuit or puff pastry topping for an extra indulgent touch.
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
Main Ingredients
- 1 cup cooked and shredded chicken (or rotisserie chicken)
- 1 1/4 cups chicken broth
- 1/2 cup milk or cream
- 1 tablespoon all-purpose flour
Seasonings
- 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
- Prepare the base: Heat a medium saucepan over medium heat and melt the butter to provide a flavorful foundation for the soup.
- Sauté vegetables: Add the diced onion, minced garlic, diced carrot, and diced celery to the pan. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Create the roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1–2 minutes to cook the flour and form a light roux, which will help thicken the soup.
- Add chicken broth: Gradually whisk in the chicken broth, ensuring the mixture is smooth. Bring it to a gentle simmer to start thickening.
- Add dairy and herbs: Stir in the milk or cream along with the dried thyme and parsley. Continue to simmer for 5–7 minutes until the soup thickens to a creamy consistency.
- Incorporate chicken and peas: Add the cooked shredded chicken and optional frozen peas. Cook for an additional 3–5 minutes to heat through, then season the soup with salt and pepper to taste.
- Serve: Ladle the warm soup into bowls and optionally top with biscuit or puff pastry pieces for a traditional pot pie touch.
Notes
- Use rotisserie chicken for a quick shortcut to save time.
- Substitute milk with heavy cream for a richer soup or use plant-based milk for a lighter version.
- Frozen peas add a lovely pop of sweetness but can be omitted or replaced with other vegetables like corn.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
