Small Batch Chicken Pot Pie Soup for Two Recipe

If you’re craving comfort in a bowl but don’t want a massive pot simmering on your stove all night, Small Batch Chicken Pot Pie Soup for Two is a weeknight lifesaver. It brings all those cozy, nostalgic pot pie vibes but skips the pastry fuss, making it perfect for sharing with someone special — or for treating yourself twice! Every spoonful is creamy, loaded with tender chicken and veggies, and brimming with flavor, without leaving you with tons of leftovers. When you want homestyle warmth in half an hour, this soup makes it happen.

this Recipe

Ingredients You’ll Need

This recipe keeps it simple with just a handful of essentials that combine for maximum flavor and creaminess. Each ingredient plays a part in making Small Batch Chicken Pot Pie Soup for Two taste like classic comfort — and it’s likely you have most of them on hand already!

• Unsalted Butter: Adds richness to the broth and helps the vegetables soften beautifully.
• Olive Oil: Lightens the dish and prevents the butter from browning too fast.
• Yellow Onion: Provides a sweet, savory backbone to the soup’s flavor profile.
• Carrot: Brings a pop of color and subtle sweetness in every bite.
• Celery: Contributes an earthy crunch and a classic pot pie taste.
• Garlic: Just a little for that underlying savory punch.
• All-Purpose Flour: Thickens the broth to that perfect, comforting creaminess — don’t skip this!
• Low-Sodium Chicken Broth: Forms the base of the soup and lets you control the salt level.
• Whole Milk or Half-and-Half: Gives the soup its signature creamy texture.
• Cooked Shredded Chicken: Perfect for using up leftovers or rotisserie chicken; adds hearty protein.
• Frozen Peas: Sweetness and vibrant green color, added right at the end for freshness.
• Dried Thyme: Adds subtle earthy aroma that makes the soup taste like classic pot pie filling.
• Salt and Black Pepper: Essential for bringing all the flavors together — season to taste.
• Optional Puff Pastry Squares or Biscuits: For that authentic pot pie touch on the side.

How to Make Small Batch Chicken Pot Pie Soup for Two

Step 1: Sauté the Aromatics and Veggies

Begin by melting your butter together with olive oil in a medium saucepan over medium heat. Add the diced onion, carrot, and celery, stirring occasionally until the vegetables are softened and fragrant — about 5 to 6 minutes. This step sets the stage for the deep, savory flavors that make Small Batch Chicken Pot Pie Soup for Two so irresistible.

Step 2: Add Garlic & Make a Roux

Once your veggies are tender, toss in the minced garlic and cook for about 30 seconds, just until it releases its wonderful aroma. Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes. This quick roux is what gives the soup its classic, silky texture without being heavy.

Step 3: Whisk in Broth and Milk

Slowly pour in the chicken broth while whisking to ensure no lumps remain. Then add the milk or half-and-half, stirring until everything’s combined. Bring the soup to a gentle simmer and let it bubble for 5 to 7 minutes. As it cooks, the broth will thicken, turning creamy and rich without extra fuss.

Step 4: Add Chicken, Peas, and Seasonings

Now it’s time for the stars: Add in your cooked shredded chicken, frozen peas, thyme, salt, and black pepper to taste. Give everything a good stir and let the soup simmer for another 5 minutes, allowing the flavors to meld and the peas to brighten up the pot. Taste and adjust your seasoning, especially if you like things a bit peppery!

Step 5: Serve Hot with Pastry or Biscuits

Ladle your Small Batch Chicken Pot Pie Soup for Two into bowls and, if you’re feeling extra cozy, serve with warm puff pastry squares or buttery biscuits on the side. The combination of a steamy bowl and golden, flaky pastry will make you question why you ever needed a whole pie in the first place.

How to Serve Small Batch Chicken Pot Pie Soup for Two

Garnishes

This soup loves a finishing flourish! Try a scattering of fresh chopped parsley, a grind of extra black pepper, or even a sprinkle of flaky salt. For extra indulgence, float a mini puff pastry square right on top, letting it soak up the savory broth for true pot pie magic.

Side Dishes

Keep things classic with a side of tender biscuits (store-bought or homemade work equally well), or offer slices of toasted sourdough for dunking. A crisp green salad with a light vinaigrette adds a refreshing contrast and rounds out the meal when enjoying your Small Batch Chicken Pot Pie Soup for Two.

Creative Ways to Present

If you’re entertaining or just want to delight your dinner companion, serve your soup in individual mini soup crocks or wide mugs. You can even bake puff pastry rounds separately and lay one atop each bowl for tableside drama. It’s also fun to serve the soup alongside tiny ramekins of pickled onions or herbs for everyone to customize their own bowl.

Make Ahead and Storage

Storing Leftovers

Got a little extra? Let the soup cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days, making lunch or a solo dinner delightfully simple. The flavors deepen a bit overnight, so don’t be afraid to save some for later!

Freezing

Small Batch Chicken Pot Pie Soup for Two actually freezes better than you might think. Ladle cooled soup into freezer-safe containers, leaving a little space for expansion. If you’ve used half-and-half for maximum creaminess, just be aware that the texture might separate slightly after thawing (but a good stir usually brings it back together!). Freeze for up to 2 months.

Reheating

To reheat, pour the soup into a saucepan and warm gently over medium-low, stirring often to maintain the creamy consistency. If you froze your batch, thaw it overnight in the fridge first. Add a splash of milk or broth if the soup is too thick — it’ll be just as comforting as when it was first made.

FAQs

Can I use chicken breast or thigh meat for this recipe?

Absolutely! Use whichever you prefer or have on hand. Both breast and thigh meat work beautifully in Small Batch Chicken Pot Pie Soup for Two, though thigh meat will give a slightly richer flavor.

Is this soup gluten-free?

The classic version uses all-purpose flour to thicken, which contains gluten. For a gluten-free version, substitute with your favorite gluten-free flour blend — it works well without changing the flavor or texture too much.

Can I add other vegetables?

Definitely! Feel free to toss in corn, diced potatoes, or even a handful of chopped spinach for extra nutrients and color. Just try to keep the overall quantity similar so your soup stays thick and luscious.

Can I double the recipe?

Yes! Small Batch Chicken Pot Pie Soup for Two is easily doubled if you’re serving more folks. Just use a bigger pot, keep an eye on the liquid amounts, and taste as you go for seasoning adjustments.

What if I don’t have puff pastry or biscuits?

No worries — this soup is still incredibly satisfying on its own. Crusty bread or even crackers make a lovely pairing, and the creamy base is more than enough to satisfy your pot pie craving.

Final Thoughts

When two bowls of pure comfort are what you’re after, Small Batch Chicken Pot Pie Soup for Two is the answer. It’s creamy, homey, and feels like a warm hug from the inside out. I hope you treat yourself (and someone lucky) to this easy, cozy meal soon — and that it becomes one of your go-to soup recipes, too!

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