A comforting and creamy Small Batch Chicken Pot Pie Soup for Two, this recipe combines tender chicken, hearty vegetables, and a rich, savory broth. It’s perfect for a cozy meal without leftovers, and it delivers all the flavors of a classic chicken pot pie without the fuss of making a crust.
Why You’ll Love This Recipe
Perfectly portioned for two, making it ideal for couples or small households.
Quick and easy to prepare, ready in just 30 minutes.
Packed with comforting flavors and creamy textures.
Customizable with your favorite vegetables or seasonings.
A versatile dish that can be served with a flaky biscuit or puff pastry for a satisfying twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon butter
1 clove garlic, minced
1/2 small onion, diced
1 medium carrot, peeled and diced
1 stalk celery, diced
1/2 cup milk or cream
1 cup cooked and shredded chicken (or rotisserie chicken)
1 1/4 cups chicken broth
1/4 teaspoon dried thyme
1 tablespoon all-purpose flour
1/4 teaspoon dried parsley
Salt and pepper, to taste
Optional: 1/4 cup frozen peas
Biscuit or puff pastry for serving (optional)
Directions
Heat a medium saucepan over medium heat and melt the butter.
Add the diced onion, garlic, carrot, and celery to the pan. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to create a roux.
Gradually whisk in the chicken broth to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the milk or cream, thyme, and parsley. Let the soup simmer gently for 5–7 minutes, stirring occasionally, until thickened.
Add the shredded chicken and peas (if using). Cook for an additional 3–5 minutes, or until heated through. Season with salt and pepper to taste.
Serve warm, optionally topped with a flaky biscuit or puff pastry for a pot pie-inspired experience.
Servings and Timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Vegetarian: Replace the chicken with diced potatoes or mushrooms and use vegetable broth.
Gluten-Free: Use a gluten-free flour blend for the roux and serve with gluten-free bread.
Spices: Add a pinch of nutmeg or paprika for additional warmth and depth of flavor.
Protein Swap: Substitute the chicken with turkey or even canned white beans for a twist.
Dairy-Free: Replace milk or cream with coconut milk or unsweetened almond milk.
Storage/Reheating
Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Reheating: Warm the soup over low heat on the stovetop, stirring occasionally, or microwave in 30-second intervals until heated through. Add a splash of broth or milk if the soup has thickened during storage.
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FAQs
How can I make the soup thicker?
To make the soup thicker, increase the flour to 1 1/2 tablespoons or let it simmer longer to reduce the liquid.
Can I freeze this soup?
Cream-based soups don’t freeze well as they can separate upon reheating. It’s best enjoyed fresh or stored in the fridge for a few days.
What other vegetables can I add?
I like adding potatoes, green beans, or even corn for additional flavor and texture.
Can I use uncooked chicken?
Yes, dice uncooked chicken and sauté it in the pan before adding the vegetables. Cook until no longer pink, then proceed with the recipe.
Is it necessary to use both thyme and parsley?
While both add flavor, you can use only one or substitute with herbs like rosemary, sage, or Italian seasoning.
Conclusion
This small batch chicken pot pie soup delivers the ultimate comfort in a bowl, perfect for two people to enjoy together. It’s quick, easy, and bursting with savory flavors that remind me of the classic pot pie without all the work. Whether served alone or with a biscuit topping, it’s a heartwarming meal you’ll want to make again and again.
📖 Recipe:
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Small Batch Chicken Pot Pie Soup for Two
- Total Time: 30 minutes
- Yield: 2 servings
Description
Small Batch Chicken Pot Pie Soup for Two: A creamy, comforting soup packed with tender chicken, hearty vegetables, and savory flavors, perfect for couples or small households. Ready in just 30 minutes, this pot pie-inspired dish is easy to make and customizable to your tastes.
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: 1/4 cup frozen peas
Biscuit or puff pastry for serving (optional)
Instructions
- Heat a medium saucepan over medium heat and melt butter.
- Sauté onion, garlic, carrot, and celery for 5–7 minutes until softened.
- Sprinkle flour over vegetables, stirring constantly for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth. Simmer gently.
- Stir in milk or cream, thyme, and parsley. Simmer for 5–7 minutes until thickened.
- Add chicken and peas (if using); cook for 3–5 minutes. Season with salt and pepper.
- Serve warm, optionally topped with biscuit or puff pastry.
Notes
Customize with your favorite vegetables or herbs.
For a thicker soup, increase the flour to 1 1/2 tablespoons.
This soup is best fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 250 kcal
