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
Scale
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
