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
