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
Scale
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
