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.
