Small Batch Chicken Pot Pie Soup for Two

The coziest, creamiest chicken soup recipe with all of the classic chicken pot pie fillings. This is a small batch recipe that makes two servings, but can be doubled or tripled as needed!

Chicken pot pie is maybe the coziest meal of all time. I wanted to transform that coziness into a super comforting bowl of soup, and keep it a small batch recipe that makes two servings. Of course, soup is really good as leftovers, so feel free to make more of it as you see fit!

We start with the basic soup ingredients: a mirepoix (celery, carrots, and onions) that is gently cooked in butter. Then we add a little garlic and thyme for flavor, flour to act as a thickening agent, then potatoes, chicken broth, whole milk, a bay leaf, cream cheese, peas, and shredded chicken. Let this soup simmer for a while to really blend the flavors together, then serve it with a dusting of freshly chopped parsley for a little final pop of color and freshness.

Ingredient Notes and FAQs

Russet Potatoes

Can I use a different kind of potato? I like Russet potatoes in this recipe because they’re starchy, which means they’ll soak up a lot of the liquids and flavors in this soup. They’ll also disintegrate a little bit, so those little potato bits will only add to the texture of this soup. If you prefer to use a different potato, I recommend gold potatoes for their buttery flavor.

Chicken Broth / Chicken Stock

What’s the difference and which one should I use? While I prefer using a stock for soups, you can use either one for this recipe. Chicken broth is made with chicken meat, while chicken stock is made with bones. I find that stock typically has a deeper flavor, but it really depends on what brand you’re purchasing. If you can get ahold of either a chicken stock or chicken broth from your local butcher, that’s the ideal way to go. Otherwise, look for a low-sodium option at the store. If you prefer to use vegetable broth, that works too! I actually love using the Better than Bouillon Roasted Vegetable base for a lot of soup recipes. It’s equivalent to a LOT of stock, comes in a much smaller container, and lasts a really long time!

Whole Milk

Can I use something other than whole milk? Whole milk is ideal for this soup because it adds flavor and a little bit of body. If you want to use a lower fat milk, such as 1% or 2% milk, I recommend stirring in an additional ounce of cream cheese into the soup to add additional body and flavor. I don’t recommend skim milk because it’s very watery, but you can use it if you really want to. Alternatively, you could swap half of the milk (1/2 cup) for half and half an even thicker, richer soup!

Shredded Chicken

What type of chicken should I use? Rotisserie chicken or leftover chicken breast / chicken thighs. If you’ve got leftover chicken breast or chicken thighs that are lightly seasoned, shred them up and use them for this soup! Otherwise, you can get a rotisserie chicken and use that. If you’re looking for other recipes to use rotisserie chicken, try these Shredded Chicken Enchiladas, Buffalo Chicken Sliders, Southwestern Chicken Soup, or Chicken Caesar Lettuce Wraps! Or you can search for “rotisserie chicken” in the search bar to the right to find more ideas.

To Cook Chicken for this Soup: If you want to cook a chicken breast specifically for this soup, season an 8 oz. chicken breast generously with salt and pepper on both sides. Let it come to room temperature for ten minutes, then cook it in a couple teaspoons of oil (I like avocado oil or olive oil) in a non-stick pan over medium heat for 4-5 minutes per side. Move to a plate, let it rest for ten minutes, then shred it with two forks. If you have a favorite seasoning that would blend well with this recipe (like an all-purpose garlicky seasoning, or even a Cajun seasoning), feel free to sprinkle a little of that on the chicken before cooking it, too. Otherwise, any leftover chicken breast or thigh or rotisserie chicken is perfect.

---

The flavor in this soup really shines because we add salt and pepper in layers. Don’t skip this part; I promise it makes a big difference! We’ll add salt and pepper in three different phases, then we’ll add a final touch at the end to fit your taste. This doesn’t make it salty, but it does make the flavors of the other ingredients burst.

Directions

Step-By-Step Recipe Guide

​See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making this Chicken Pot Pie Soup.

Cook the vegetables. Melt butter in a large saucepan or medium dutch oven* over medium heat. Add chopped onion, carrots, and celery along with a healthy pinch of salt. Cook for about five minutes until softened. Stir in garlic and thyme, and cook for another minute. *(The dutch oven used in these photos is a 3.5 qt. dutch oven. Any saucepan or dutch oven sized from 2.5 qts. – 4 qts. will work!)

Stir in the flour. Add flour and stir to coat the vegetables in the flour, cooking for 1-2 minutes until no raw flour remains.

Pour in about 1/4 cup of chicken broth, and stir it into the flour coated vegetables until a thick paste forms. Add the remaining chicken broth slowly, stirring as you add it.

Pour in milk and add diced potatoes. Season with a generous pinch of salt and a few cracks of fresh black pepper.

Add the bay leaf and stir everything together. Bring the soup to a gentle boil, then turn the heat down to a low simmer. (This is typically over medium-low heat – you just want it to gently simmer). Simmer (uncovered) for 15-20 minutes until potatoes are tender. (You can test the potatoes by spooning one out and inserting a fork into it – if the fork easily pierces the potato, they’re tender!)

Add shredded chicken, peas, cream cheese. (The soup will have a thicker consistency once these ingredients are added). Stir the soup until the cream cheese and other ingredients are thoroughly combined. Cover the pot and simmer for another 10-15 minutes. Note: I cover the pot for this part because I want to keep the liquids in the soup. If the soup simmers while uncovered, some liquids will evaporate and create a thicker, dense soup. This is totally your call on your preference! If you think the soup looks a little thin at this point, keep the lid off while it simmers. If it’s already pretty thick or exactly how you want it to look, cover the pot while simmering.

Season and serve! Remove the bay leaf from the soup and discard. Stir the soup, taste, and season with more salt and pepper if needed. Divide between two bowls and garnish with freshly chopped parsley. Enjoy!

How to Store and Reheat Chicken Pot Pie Soup

One of the best parts of homemade soup is eating the leftovers that taste even better than the day you made it. I know this is a small batch recipe that doesn’t make a lot of soup, but if you just have one serving (or double or triple the recipe), you’ll be in for a treat tomorrow or the next day. Leftover chicken pot pie soup can be stored in an airtight container in the refrigerator for 3-4 days. 

The best way to reheat it is in a saucepan over medium-low heat. Add the soup and stir it occasionally until it is warmed through. If it seems thick, add a splash or two of milk until it reaches the consistency you want!

More Small Batch Soup Recipes:

• Small Batch Chicken and Vegetable Soup
• Stuffed Green Pepper Soup (Small Batch)
• Southwestern Rotisserie Chicken Soup
• Small Batch Loaded Potato Soup for Two
• Creamy White Cheddar Beer Cheese Soup
• Creamy Roasted Tomato Soup for Two

If you make this Chicken Pot Pie Soup and love it, leave a comment and star rating below! You can also snap a photo and tag me on Instagram. Feel free to email me with any questions you have, too. Cheers!

xx Sara