If you’ve ever wished for the comforting, hearty flavors of chicken pot pie in a cozy, easy-to-make meal designed just for two, you are in for a treat with this Small Batch Chicken Pot Pie Soup for Two Recipe. It’s like a warm hug on a chilly day, bringing together tender chicken, colorful vegetables, and a creamy broth rich in herbs and homestyle goodness. Perfect for those nights when you want something satisfying without a ton of leftovers or fuss, this recipe turns traditional pot pie into a luscious, spoonable soup that truly feels special.
Ingredients You’ll Need
Getting this soup just right means using simple, familiar ingredients that each play a vital role in creating the perfect balance of taste, texture, and color. From the savory base to the fresh veggies and herbs, every component adds layers of flavor that complement one another beautifully.
- Butter: Adds richness and helps sauté the veggies to a tender sweetness.
- 1/2 small onion, diced: Brings a mild, aromatic base flavor that melts into the soup.
- Garlic, minced: Infuses a gentle warmth and depth without overpowering.
- Carrot, peeled and diced: Contributes a natural sweetness and vibrant color.
- Celery, diced: Offers a subtle crunch and earthy undertone.
- Cooked and shredded chicken: Provides hearty protein and the classic pot pie mainstay.
- Chicken broth: Creates the savory foundation and enhances the chicken flavor.
- Milk or cream: Gives the soup its signature creamy texture and comforting mouthfeel.
- All-purpose flour: Thickens the soup into that luscious consistency we all crave.
- Dried thyme and parsley: Deliver herbaceous notes that brighten and elevate the dish.
- Salt and pepper: Season everything perfectly and bring the flavors to life.
- Frozen peas (optional): Add a pop of color and slight sweetness for extra dimension.
- Biscuit or puff pastry (optional): Ideal for topping or serving alongside, echoing the traditional pot pie element.
How to Make Small Batch Chicken Pot Pie Soup for Two Recipe
Step 1: Prepare the Flavor Base
Start by melting the butter in a medium saucepan over medium heat until it’s shimmering. Add the diced onion, minced garlic, carrot, and celery, sautéing them gently for about 5 to 7 minutes. This step softens the vegetables and releases their natural sweetness, creating a flavorful foundation that really makes the soup sing.
Step 2: Form the Roux
Sprinkle the all-purpose flour evenly over the sautéed vegetables while stirring constantly for 1 to 2 minutes. This creates a roux, which is key for thickening the soup later on. You want to cook out the raw flour taste but be careful not to let it brown.
Step 3: Add the Broth
Slowly whisk in the chicken broth, combining it thoroughly with the roux and vegetables. Bring this to a gentle simmer; this allows the mixture to thicken gradually, deepening the soup’s flavor and providing a lovely velvety texture.
Step 4: Stir in Cream and Herbs
Pour in the milk or cream and sprinkle in the dried thyme and parsley. Let the soup simmer for another 5 to 7 minutes, stirring occasionally. This step rounds out the richness and infuses the soup with those classic pot pie herbal notes, making every spoonful a delight.
Step 5: Add the Chicken and Peas
Fold in the cooked shredded chicken and, if you’re using them, the frozen peas. Let everything heat through for about 3 to 5 minutes so the flavors marry and the peas turn tender but still vibrant. Don’t forget to season your soup with salt and pepper to your taste right at the end.
How to Serve Small Batch Chicken Pot Pie Soup for Two Recipe
Garnishes
While this soup is wonderful just as is, topping it with a flaky biscuit or delivering it alongside a crisp puff pastry elevates the experience and adds a satisfying textural contrast. Fresh parsley or thyme sprigs can sprinkle a little extra freshness and color on top, brightening each bowl.
Side Dishes
This soup is a hearty meal on its own, but pairing it with a simple green salad or a crunchy side of garlic bread can round out the meal beautifully. If you want something lighter to complement the creamy soup, fresh steamed green beans or roasted Brussels sprouts offer great options.
Creative Ways to Present
For a charming presentation, serve the soup inside hollowed-out mini bread bowls or modest ramekins topped with puff pastry lids baked until golden. This adds whimsy and makes your Small Batch Chicken Pot Pie Soup for Two Recipe perfect for a date night or a special cozy meal at home.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Small Batch Chicken Pot Pie Soup for Two Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even better meal the next day.
Freezing
You can freeze this soup, but keep in mind that the texture of the cream and vegetables may slightly change. Freeze in a freezer-safe container for up to 2 months, leaving some headspace for expansion. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup slowly over low to medium heat on the stove, stirring occasionally to prevent scorching. If it seems too thick after reheating, a splash of milk or broth will help bring it back to that perfect, creamy consistency.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Using leftover cooked chicken or rotisserie chicken is actually ideal for this recipe. It saves time and infuses the soup with great flavor without any extra prep.
Is it possible to make this soup dairy-free?
Yes. Substitute the butter with olive oil and swap milk or cream for a plant-based milk like coconut or cashew cream. The texture will be slightly different but still delicious.
Can I add other vegetables?
Definitely! Feel free to toss in mushrooms, corn, or even diced potatoes to customize the soup to your liking. Just adjust cooking times accordingly to ensure everything is tender.
What can I use instead of dried herbs?
Fresh thyme and parsley work wonderfully if you have them on hand. Use about three times the amount compared to dried. You can also experiment with fresh rosemary or sage for a different twist.
Is it okay to make a bigger batch?
You can, but this recipe is designed to be just the right size for two servings to avoid waste. If you do double it, keep an eye on the thickness and seasoning, adjusting as needed.
Final Thoughts
This Small Batch Chicken Pot Pie Soup for Two Recipe feels like a warm, homemade hug any night of the week. Its simple ingredients come together to create something both nostalgic and fresh—a meal that comforts the soul without overwhelming the kitchen or your schedule. So go ahead, try it out, and let this cozy soup become your new favorite go-to when you want that classic pot pie flavor in a perfectly portioned bowl.
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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 comforting and creamy classic made with tender chicken, fresh vegetables, and a delicate herb-infused broth thickened with a roux. Ready in just 30 minutes, it’s perfect for a cozy meal for two, and optionally served with a flaky biscuit or puff pastry topping for an extra touch of indulgence.
Ingredients
Main Ingredients
- 1 tablespoon butter
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1 medium carrot, peeled and diced
- 1 stalk celery, diced
- 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
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- Salt and pepper, to taste
Optional Ingredients
- 1/4 cup frozen peas
- Biscuit or puff pastry for serving
Instructions
- Heat butter: Place a medium saucepan over medium heat and melt the butter until fully melted and hot.
- 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 have softened but not browned.
- Make roux: Sprinkle the all-purpose flour evenly over the softened vegetables. Stir constantly for 1 to 2 minutes to cook the flour and form a roux, which will help thicken the soup.
- Add chicken broth: Gradually whisk the chicken broth into the roux and vegetables to avoid lumps. Bring the mixture to a gentle simmer.
- Incorporate dairy and herbs: Stir in the milk or cream, dried thyme, and dried parsley. Continue to simmer the soup gently for 5 to 7 minutes until it thickens to a creamy consistency.
- Add chicken and peas: Stir in the cooked shredded chicken and optional frozen peas. Heat through for 3 to 5 minutes until the chicken is warmed. Season with salt and pepper to your taste.
- Serve: Ladle the soup into bowls and serve warm. Optionally, top with a biscuit or puff pastry for a classic pot pie flavor.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- For a richer soup, use cream instead of milk.
- You can substitute frozen mixed vegetables if peas are not preferred.
- To keep this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- The soup can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
