Description
This Small Batch Chicken Pot Pie Soup for Two is a comforting, creamy soup that combines the classic flavors of chicken pot pie in a quick and easy recipe perfect for a cozy meal. The soup features tender chicken, fresh vegetables, and a rich, thickened broth, all made on the stovetop in just 30 minutes. Optional biscuit or puff pastry toppings add a delightful finishing touch.
Ingredients
Scale
Main 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
- Optional: Biscuit or puff pastry for serving
Instructions
- Heat the butter: Place a medium saucepan over medium heat and melt the tablespoon of butter to prepare for sautéing the vegetables.
- Sauté vegetables: Add diced onion, minced garlic, diced carrot, and diced celery to the butter. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Make the roux: Sprinkle the all-purpose flour evenly over the cooked vegetables. Stir constantly for 1–2 minutes to cook the flour and create a roux, which will help thicken the soup.
- Add chicken broth: Gradually whisk in the chicken broth to the roux and vegetables. Bring the mixture to a gentle simmer, ensuring the broth is well incorporated without lumps.
- Incorporate dairy and herbs: Stir in the milk or cream along with dried thyme and dried parsley. Continue to simmer the soup for 5–7 minutes until it thickens to a creamy consistency.
- Add chicken and peas: Mix in the cooked and shredded chicken along with optional frozen peas. Cook the soup for an additional 3–5 minutes to heat through and combine flavors. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve warm. Optionally, top with warmed biscuit or puff pastry for a traditional pot pie feel.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- For a dairy-free version, substitute milk or cream with coconut milk or an unsweetened plant milk.
- Frozen peas can be replaced with fresh peas or omitted based on preference.
- Biscuit or puff pastry toppings can be baked separately and served alongside or placed on top of the soup for more authentic pot pie enjoyment.
- Adjust thickness by adding more broth to thin or cooking longer to thicken the soup.
