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)
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
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
