If you’re craving classic comfort food in a simple, small-scale way, this Small Batch Chicken Pot Pie Soup for Two will be your new go-to recipe. Each spoonful is packed with tender chicken, colorful veggies, a luxuriously creamy broth, and that unmistakable chicken pot pie flavor — all in an easy stovetop soup! When you want all the nostalgia and warmth without making a giant casserole, this cozy creation is the perfect choice for a satisfying meal for you and someone special.

Small Batch Chicken Pot Pie Soup for Two Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things beautifully uncomplicated, letting each ingredient shine and come together for that signature chicken pot pie taste. With these kitchen staples, you’ll whip up a soup that tastes homey, fresh, and irresistibly creamy.

1 tablespoon unsalted butter: Brings richness and helps sauté the vegetables for a flavor-packed start.
1/4 cup diced onion: Offers a savory, slightly sweet base that builds depth in the broth.
1 small carrot (peeled and diced): Adds color, natural sweetness, and a tender bite.
1 small celery stalk (diced): Provides classic aromatic flavor and a pleasing crunch.
1 garlic clove (minced): Gives a mellow kick and blends seamlessly once sautéed.
2 tablespoons all-purpose flour: Thickens the soup to that signature pot pie creaminess.
1 1/2 cups low-sodium chicken broth: Forms the flavorful, savory base—choose low-sodium to control saltiness.
1/2 cup whole milk or half-and-half: Adds creaminess and a velvety finish to the broth.
1 cup cooked chicken (shredded or diced): Rotisserie or leftover chicken works great for ultimate convenience.
1/2 cup frozen peas: Brighten the soup with pops of color and sweetness (no need to thaw first).
1/4 teaspoon dried thyme: Infuses each bite with that classic herbaceous chicken pot pie flavor.
Salt and black pepper to taste: Essential finishers to balance and bring out the best in every ingredient.
1 refrigerated biscuit (baked and crumbled for topping, optional): Brings that nostalgic pie crust vibe without any of the work!

How to Make Small Batch Chicken Pot Pie Soup for Two

Step 1: Sauté the Foundation Veggies

In a medium saucepan, melt the butter over medium heat. Add the onion, carrot, and celery, and sauté for 5–7 minutes until they’re softened and smelling amazing. This savory base sets the tone for the whole Small Batch Chicken Pot Pie Soup for Two!

Step 2: Add Garlic for Aroma

Stir in the minced garlic and cook for just 30 seconds. Garlic burns quickly, so give it a quick stir until fragrant—this short burst gives your soup the unmistakable aroma of home-cooked goodness.

Step 3: Make it Creamy

Now, sprinkle in the flour and stir constantly for 1 minute. This little step cooks off the raw taste and becomes the secret to your soup’s luxuriously velvety texture.

Step 4: Build the Broth

Slowly whisk in the chicken broth, working out any lumps. Then pour in the milk or half-and-half, watching the soup turn creamy. Bring everything to a gentle simmer—this is when your kitchen starts to smell like the coziest hug.

Step 5: Add the Good Stuff (Chicken, Peas, and Thyme)

Stir in the cooked chicken, frozen peas, and dried thyme. Give everything a good mix and let the soup simmer for another five minutes. You’ll see those gorgeous green peas pop and the soup reach that perfect thickness and heartiness.

Step 6: Season and Serve

Taste your creation and season with salt and black pepper until it’s perfect for you. Ladle into two bowls and, if you’re feeling fun, sprinkle each serving with crumbled baked biscuit for that signature pot pie experience.

How to Serve Small Batch Chicken Pot Pie Soup for Two

Garnishes

A sprinkle of crumbled biscuit over the top is a must if you love that fresh-from-the-oven pot pie crust vibe. You can also add a little sprinkle of freshly cracked black pepper or a scatter of chopped parsley for a pop of color and freshness.

Side Dishes

This soup is hearty enough to stand on its own, but a crisp green salad, buttered toast, or even a fluffy dinner roll makes a perfect pairing. If you’re feeling a bit extra, serve it with puff pastry twists on the side.

Creative Ways to Present

Ladle your Small Batch Chicken Pot Pie Soup for Two into rustic, handled soup bowls for cozy vibes, or serve it in individual ramekins with biscuit crumbles baked right on top. For dinner parties, garnish with mini biscuit rounds and thyme sprigs to really impress.

Make Ahead and Storage

Storing Leftovers

Cool the soup to room temperature before transferring to an airtight container. Stored in the refrigerator, your Small Batch Chicken Pot Pie Soup for Two will stay fresh for up to three days without losing its signature creaminess.

Freezing

Creamy soups can prickly when frozen, but if you want to make ahead, just leave out the milk during cooking, freeze the base, and stir in the milk when reheating. This keeps the texture just right and avoids any separation.

Reheating

Gently warm the soup over low heat on the stovetop, stirring frequently. If the soup thickens up too much, simply add a splash of broth or milk to loosen it until it’s perfectly creamy once again.

FAQs

Can I use different vegetables?

Absolutely! Swap in corn, diced potatoes, or even green beans if you’re customizing the Small Batch Chicken Pot Pie Soup for Two with what you have on hand or want to use up some extra veggies.

What’s the best chicken to use?

Rotisserie chicken keeps this recipe fast and easy, but any cooked chicken—baked, boiled, or leftover roast—brings great flavor. Just be sure it’s shredded or diced for even bites throughout the soup.

How can I make this soup even creamier?

For an ultra-rich version, use half-and-half instead of whole milk, or stir in a dollop of sour cream just before serving for dreamy, decadent texture.

Can I double the recipe?

You sure can! Just double all ingredients and use a larger pot. This Small Batch Chicken Pot Pie Soup for Two adapts easily if you find yourself serving more friends or family.

Is it possible to make this soup gluten-free?

Yes—just substitute your favorite gluten-free all-purpose blend for the flour and top with gluten-free bread or biscuits if you want the classic “pot pie” effect. The soup’s creamy base will still taste amazing.

Final Thoughts

This Small Batch Chicken Pot Pie Soup for Two is my favorite way to bring the magic of comfort food to any weeknight with zero fuss and maximum reward. Whip up a pot, cozy in, and share the warmth—trust me, it feels like a little bowl of home!

Small Batch Chicken Pot Pie Soup for Two Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

A cozy and delicious Small Batch Chicken Pot Pie Soup for Two recipe that brings all the flavors of a classic pot pie in a comforting soup form. Creamy and hearty, perfect for a satisfying meal for you and your loved one.

Ingredients

Scale

For the Soup:

1 tablespoon unsalted butter
1/4 cup diced onion
1 small carrot (peeled and diced)
1 small celery stalk (diced)
1 garlic clove (minced)
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup whole milk or half-and-half
1 cup cooked chicken (shredded or diced)
1/2 cup frozen peas
1/4 teaspoon dried thyme
Salt and black pepper to taste

For Topping (optional):

1 refrigerated biscuit (baked and crumbled)

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Instructions

Saute Aromatics: In a medium saucepan, melt the butter over medium heat. Add the onion, carrot, and celery, and cook for 5–7 minutes until softened.
Add Flavors: Stir in the garlic and cook for another 30 seconds. Sprinkle in the flour and stir constantly for 1 minute.
Thicken: Slowly whisk in the chicken broth, followed by the milk. Bring to a simmer and cook until slightly thickened, about 5 minutes.
Finish Soup: Stir in the cooked chicken, peas, and thyme. Season with salt and pepper. Simmer for 5 minutes until heated through.
Serve: Ladle into bowls and top with crumbled baked biscuit if desired.

Notes

You can use rotisserie chicken or leftover roasted chicken for convenience.
To make it heartier, add small cooked potato cubes or serve with a side of puff pastry.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American