Small Batch Chicken Pot Pie Soup for Two is the ultimate answer when you crave cozy comfort without hauling out a giant soup pot. This hearty soup captures everything you love about a classic chicken pot pie—creamy, tender chicken, sweet peas, and fragrant herbs—in a bowl-sized portion that’s perfect for sharing or savoring solo. Imagine curling up with a warm bowl on a chilly evening, biscuits or puff pastry on the side, enjoying all the flavors and nostalgia in just 30 minutes and minimal dishes. Whether you’re making use of leftover chicken or just need some soul-soothing food, this recipe is bound to become a new weeknight favorite.
Ingredients You’ll Need
Simplicity is the key to incredible flavor in this recipe. Each ingredient plays an essential role, bringing out the homestyle charm, vibrant color, and deliciously creamy texture in your Small Batch Chicken Pot Pie Soup for Two.
- Unsalted Butter: Adds rich flavor and helps sauté the veggies for the soup’s savory base.
- Yellow Onion: Lends subtle sweetness and aromatics, rounding out the soup’s flavor.
- Carrot: Brings color and a gentle sweetness that brightens every bite.
- Celery: Adds that essential savory backbone that makes every good pot pie taste familiar and cozy.
- Garlic Clove: For a depth of flavor and a gentle, warming aroma as it cooks.
- All-Purpose Flour: Thickens the soup for that classic creamy, pot pie-like consistency.
- Low-Sodium Chicken Broth: Provides a savory foundation while letting you control the salt level.
- Whole Milk: Delivers creaminess—swap with half-and-half for a richer finish, if you like.
- Cooked Chicken Breast: Rotisserie or leftover chicken makes this soup quick, while keeping it juicy and satisfying.
- Frozen Peas: Tossed in at the end for a pop of color and a burst of sweetness.
- Dried Thyme: Infuses the broth with earthy, classic chicken pot pie fragrance.
- Salt: Enhances all the natural flavors in every ingredient.
- Black Pepper: Adds subtle heat and rounds out the taste.
- Garlic Powder: Magnifies the overall savory flavor—just a little goes a long way.
- Poultry Seasoning (optional): For even more pot pie nostalgia, sprinkle a little in.
- Chopped Fresh Parsley (optional): A bright green garnish for freshness and pop.
- Puff Pastry Squares or Biscuits (optional): Serve on the side for that true pot pie experience—don’t skip if you want extra comfort!
How to Make Small Batch Chicken Pot Pie Soup for Two
Step 1: Sauté the Vegetables
Begin by melting the butter in a medium saucepan over medium heat. Once melted and shimmering, add the diced onion, carrot, and celery. Sauté these together, stirring occasionally, for about 5 minutes—just until the veggies are softened and the kitchen starts to smell like you’ve been cooking all afternoon. This aromatic base is where the magic starts for your Small Batch Chicken Pot Pie Soup for Two!
Step 2: Add Garlic and Flour
Stir in your minced garlic and let it cook for another minute, just until fragrant. Then, sprinkle the flour evenly over your cooked vegetables. Stir well to coat everything, and cook for an additional minute—this helps the flour lose its raw taste and sets the stage for a silky-smooth soup later.
Step 3: Whisk in the Broth
Gradually whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pan for extra flavor. The mixture will start looking creamy and cohesive. This careful addition prevents lumps and delivers the perfect texture you want for Small Batch Chicken Pot Pie Soup for Two.
Step 4: Simmer with Milk and Seasonings
Pour in the whole milk, then add dried thyme, salt, black pepper, garlic powder, and a pinch of poultry seasoning if you’re using it. Stir well, and bring everything to a gentle simmer. Let the soup bubble softly for 10 minutes, stirring now and then, until it thickens up and the flavors meld together into silky, comforting goodness.
Step 5: Add Chicken and Peas
Drop in your cooked, shredded chicken and frozen peas. Continue to simmer for another 5 minutes, just until the chicken is heated through and the peas are tender and bright. Taste the soup and adjust salt and pepper as needed.
Step 6: Serve Hot and Enjoy
Ladle your finished Small Batch Chicken Pot Pie Soup for Two into bowls, garnish with fresh parsley if you like, and don’t forget to serve with a warm biscuit or puff pastry square on the side. Dig in immediately while it’s piping hot!
How to Serve Small Batch Chicken Pot Pie Soup for Two
Garnishes
A sprinkle of chopped fresh parsley brings a pop of green and a touch of garden brightness to your bowl. If you’re feeling a little fancy, add a crack of black pepper right on top, or even a drizzle of good olive oil for a little gloss. For extra decadence, a sprinkle of grated parmesan never hurts!
Side Dishes
Nothing beats dunking a flaky biscuit or buttery puff pastry square into your Small Batch Chicken Pot Pie Soup for Two. If you want to round out the meal, a simple green salad with a tangy vinaigrette is a perfect match, helping cut through the soup’s creamy richness.
Creative Ways to Present
If you’re feeling a bit playful, try serving the soup in oven-safe crocks topped with a puff pastry sheet and baked until golden, giving you true pot pie vibes with zero fuss. Or, present in colorful soup bowls alongside mini toasts or breadsticks for an inviting, dinner party look—your guests will feel extra special!
Make Ahead and Storage
Storing Leftovers
Leftover Small Batch Chicken Pot Pie Soup for Two keeps well in the fridge. Allow it to cool to room temperature, then transfer to an airtight container. It will stay fresh for up to three days while flavors continue to meld beautifully, making for a quick, cozy lunch the next day.
Freezing
While this soup can be frozen, keep in mind that the creamy base may separate slightly upon thawing. Pour cooled soup into a freezer-safe container, leaving a little room at the top for expansion, and freeze for up to a month. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently and adding a splash of milk or broth to loosen the texture if needed. Microwave reheating also works beautifully—just cover the bowl loosely and heat in 45-second bursts, stirring in between.
FAQs
Can I use rotisserie chicken for Small Batch Chicken Pot Pie Soup for Two?
Absolutely! Rotisserie chicken is a total time-saver and adds a ton of flavor. Just shred or chop up enough to make one cup. Your soup will still taste homemade, but you’ll have it on the table even faster.
Is it possible to make this soup dairy-free?
Yes! Substitute the whole milk with your favorite unsweetened nondairy milk (such as oat or almond) and use a dairy-free butter alternative. Your Small Batch Chicken Pot Pie Soup for Two will still be creamy and totally satisfying.
How can I make the soup thicker?
For a thicker soup, let it simmer a few extra minutes before adding the chicken and peas. Or, simply use a bit more flour in the initial step—about half a tablespoon extra will do the trick.
Can I add potatoes or other veggies?
Of course! Toss in a small diced potato or some corn when you start simmering the soup with broth. Just make sure all veggies are cut small so they cook through quickly.
What’s the best way to serve Small Batch Chicken Pot Pie Soup for Two for a special dinner?
Serve it in wide, shallow bowls with a homemade baked puff pastry square perched on top, garnished liberally with herbs. Add a small salad or even a glass of crisp white wine for a truly comforting, restaurant-worthy meal at home.
Final Thoughts
If you’re hankering for all the warmth and nostalgia of chicken pot pie without making enough for a crowd, give Small Batch Chicken Pot Pie Soup for Two a try. It’s just the right size to fill your bowl (and your heart), and is sure to become your new weekday comfort fix. Let this recipe bring a little bit of homemade happiness to your next quiet evening in!
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Small Batch Chicken Pot Pie Soup for Two Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a cozy and comforting Small Batch Chicken Pot Pie Soup for Two, a perfect meal for a chilly evening. Creamy, savory, and packed with tender chicken and veggies, this soup is a delightful twist on a classic pot pie.
Ingredients
For the Soup:
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, diced
- 1 small carrot, peeled and diced
- 1 small celery stalk, diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk
- 1 cup cooked chicken breast, shredded or chopped
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: 1/4 teaspoon poultry seasoning
For Garnish/Serving:
- Optional: Chopped fresh parsley
- Optional: Puff pastry squares or biscuits
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the diced onion, carrot, and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir to coat, cooking for another minute.
- Gradually whisk in the chicken broth until smooth.
- Add the milk, thyme, salt, pepper, garlic powder, and poultry seasoning if using.
- Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Add the cooked chicken and peas, and continue to cook for 5 more minutes until heated through.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with parsley and a warm puff pastry square or biscuit on the side.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- For extra richness, swap the milk with half-and-half.
- Add diced potatoes for a heartier version.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
