If you’re craving cozy comfort but don’t want leftovers crowding the fridge, this Small Batch Chicken Pot Pie Soup for Two is your new go-to. Packed with tender chicken, a medley of veggies, and that iconic creamy broth, this recipe captures all the nostalgia and flavor of a classic chicken pot pie—without having to fuss over a whole casserole. Perfectly portioned for just you and your favorite soup buddy, it brings warmth and rich taste to the table in under 30 minutes. Ladle it up, float a golden puff pastry square on top, and let every spoonful take you home.
Ingredients You’ll Need
This soul-soothing soup comes together with simple kitchen staples, each pulling their weight to build classic flavor, creamy texture, and the heartiest color. Here’s what you’ll need and why these ingredients matter:
- Unsalted Butter: Adds rich flavor and helps build the foundational roux for extra creaminess.
- Olive Oil: Pairs with butter to sauté the vegetables without burning, and adds a subtle depth.
- Onion: Brings sweetness and balances the savory notes throughout the broth.
- Carrot: Adds classic pot pie color, natural sweetness, and a gentle bite.
- Celery: Gives a welcome aromatic crunch and savory backbone to the soup base.
- Garlic: Infuses the soup with floral warmth—don’t skip it!
- All-Purpose Flour: Essential for thickening, this turns your broth from thin to luscious.
- Chicken Broth: The heart of the soup—choose low sodium for full control over your flavors.
- Whole Milk or Half-and-Half: Delivers that signature creamy texture; half-and-half makes it extra indulgent!
- Cooked Chicken: Rotisserie or leftover roasted chicken saves time, tasting just as comforting as a slow-cooked version.
- Frozen Peas: Sweet pops of color and flavor, stirred in at the end to keep them bright.
- Thyme: Earthy and herbal, this classic seasoning ties all the flavors together.
- Salt and Pepper: Essential for building layers of flavor—taste and adjust as you go.
- Puff Pastry Square or Biscuit (optional): For that irresistible “pot pie” finish—bake until golden and crown your soup.
How to Make Small Batch Chicken Pot Pie Soup for Two
Step 1: Sauté the Base Vegetables
Start by melting the butter with olive oil in a medium saucepan over medium heat. Toss in the onion, carrot, and celery. Stir frequently, letting the vegetables sweat and soften for about five minutes. You want them tender but not browned—this gentle start gives your Small Batch Chicken Pot Pie Soup for Two a deliciously sweet, fragrant foundation.
Step 2: Add the Garlic
Once your veggies are softened, add the minced garlic. Sauté just for a minute until it becomes fragrant, nudging you with that unmistakable home-cooked aroma. Be careful not to let the garlic brown as it can turn bitter.
Step 3: Build the Roux
Sprinkle in the all-purpose flour, stirring constantly for one to two minutes. This forms a classic roux—the secret to the soup’s creamy, hearty body. Watch for the flour to lose its rawness and start smelling ever-so-slightly nutty, which means you’re ready for the next step.
Step 4: Whisk in Liquids
Slowly pour in the chicken broth, whisking as you go to avoid lumps. Once smooth, whisk in the milk or half-and-half. Bring the mixture up to a gentle simmer. This base becomes thick and creamy fast, so don’t wander off!
Step 5: Add Chicken, Peas, and Thyme
Once your broth is gently simmering, stir in the cooked chicken, frozen peas, thyme, salt, and pepper. Let everything bubble together for 10 to 15 minutes. The chicken soaks up flavor, the peas retain their fresh snap, and that broth turns irresistibly velvety. Taste and adjust the salt and pepper before serving this glorious Small Batch Chicken Pot Pie Soup for Two.
How to Serve Small Batch Chicken Pot Pie Soup for Two
Garnishes
A flourish of fresh parsley, a sprinkle of cracked black pepper, or even a pinch of extra thyme over the top makes this soup feel truly special. If you like a little flair, float a golden puff pastry square right on top or crumble a warm biscuit into your bowl—the perfect pot pie touch!
Side Dishes
This soup’s already hearty, but a crisp green salad or a tangy slaw pairs perfectly. For pure comfort, serve with extra biscuits, fresh-from-the-oven breadsticks, or even a simple green veggie like steamed broccoli on the side.
Creative Ways to Present
For date night or a fun dinner, ladle the Small Batch Chicken Pot Pie Soup for Two into oven-safe bowls, top with a piece of puff pastry, and bake until golden. Or use adorable mini cocottes for individual servings—everyone loves a mini pot pie reveal!
Make Ahead and Storage
Storing Leftovers
If you have any soup left, let it cool completely before transferring it to an airtight container. Pop it in the fridge, where it will stay fresh for up to three days. The flavors only get cozier with time!
Freezing
This soup freezes well, though keep in mind dairy can sometimes separate. If you plan to freeze, do so before adding the milk or half-and-half, then stir it in fresh when reheating. Thaw overnight in the fridge for best results.
Reheating
Warm individual servings gently on the stovetop over medium-low, stirring occasionally. If the soup has thickened too much in the fridge, loosen it up with a splash of extra broth or milk as it heats. Avoid boiling to keep things creamy and smooth.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! This recipe works beautifully with cooked turkey, making it a wonderful option for transforming Thanksgiving leftovers into something brand new and comforting.
Is this soup gluten-free?
As written, it uses flour for thickening, but you can easily substitute a gluten-free all-purpose blend or even cornstarch. Don’t forget to check that your broth is gluten-free, too!
What else can I add for flavor?
Feel free to toss in a bay leaf while simmering or add a splash of white wine to deglaze the pot after sautéing the veggies. A pinch of smoked paprika also adds a fun twist without overpowering the classic taste.
Can I skip the puff pastry or biscuit?
Definitely! The soup holds its own as a cozy, satisfying meal, with or without the pastry topper. Serve it as-is, or pair with your favorite crusty bread for dunking.
How do I make the soup even creamier?
Substitute half-and-half (or even a splash of heavy cream) for the milk, or add an extra tablespoon of butter at the end. For a touch more richness, toss in a small handful of shredded cheese before serving.
Final Thoughts
When you need classic comfort in just the right amount, the Small Batch Chicken Pot Pie Soup for Two delivers every time. It’s easy enough for a weeknight, cozy enough for a special dinner, and always worth revisiting. Gather your ingredients, grab your favorite soup bowls, and treat yourself—you deserve it!
Print
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
This Small Batch Chicken Pot Pie Soup for Two is the ultimate cozy and comforting meal perfect for a quiet night in. Creamy, savory, and packed with tender chicken and vegetables, this soup is a delightful twist on the classic pot pie.
Ingredients
For the Soup:
- 1 tablespoon unsalted butter
- 1/2 tablespoon olive oil
- 1/2 small onion, finely chopped
- 1 small carrot, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk or half-and-half
- 1 cup cooked chicken, shredded or diced
- 1/2 cup frozen peas
- 1/2 teaspoon thyme
- Salt and pepper to taste
Optional for Serving:
- Puff pastry square or biscuit
Instructions
- In a medium saucepan, heat butter and olive oil over medium heat. Add the onion, carrot, and celery, and sauté for about 5 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
- Slowly whisk in the chicken broth, followed by the milk.
- Bring to a simmer, then add the chicken, peas, thyme, salt, and pepper.
- Let the soup simmer gently for 10–15 minutes until thickened and creamy.
- Adjust seasoning to taste.
- Serve hot with a puff pastry square or biscuit on the side or placed on top for a pot pie effect.
Notes
- Use rotisserie or leftover chicken for quicker prep.
- To make it even cozier, bake puff pastry rounds separately and float them on top just before serving.
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