Go Back
–+ servings
A bowl of creamy chicken pot pie soup with a spoon resting inside of it.

Small Batch Chicken Pot Pie Soup for Two

Sara
A creamy, cozy chicken pot pie soup recipe that makes about a quart of soup for 2-3 servings!
4.87 from 15 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 2 servings
Calories 567 kcal

Ingredients
 
 

  • 2 tbsp. Unsalted Butter
  • 1/2 cup finely chopped Yellow Onion
  • 1/4 cup chopped Carrots
  • 1/4 cup chopped Celery
  • Salt + freshly cracked Black Pepper
  • 2 cloves Garlic minced
  • 1/4 tsp. Dried Thyme
  • 1 tbsp. All-Purpose Flour
  • 1 cup chopped Russet Potatoes
  • 1 cup low-sodium Chicken Broth or Chicken Stock
  • 1 1/2 cups Whole Milk
  • 1 1/2 cups Shredded Chicken
  • 1/4 cup Frozen Peas
  • 1 tbsp. Cream Cheese room temperature (or 2 tbsp. Whipped Cream Cheese)

Instructions
 

  • Cook the vegetables. Melt butter in a large sauce pan or medium dutch oven* (see notes for ideal sizes) over medium heat. Add chopped onion, carrots, and celery and a healthy pinch of salt. Cook for about five minutes, stirring occasionally, until softened. Stir in garlic and thyme, and cook for another minute.
    A ceramic pot with cooked onions, celery, carrots, garlic, and dried herbs in it.
  • 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.
    A ceramic pot wil cooked celery, carrots, and onions resting in the bottom of it.
  • Add liquids and potatoes. Stir in the chicken broth, about 1/4 cup at a time, until fully mixed in. Stir in the milk, then add the potatoes and bay leaf along with a generous pinch of salt and pepper. Bring the soup to a gentle boil, then turn the heat down to a medium-low simmer. Simmer for about 15-20 minutes until the potatoes are tender. (Carefully scoop a potato into a spoon, then pierce the potato with a fork. If the fork easily slides into the potato, they're tender!)
    Diced potatoes being added to a ceramic pot of chicken pot pie soup ingredients.
  • Stir in chicken, peas, and cream cheese. Add shredded chicken, peas, and cream cheese. Stir until thoroughly combined and cream cheese is fully melted into the soup. Cover the pot and simmer for another 10-15 minutes.**
    A ceramic pot full of chicken pot pie soup for two.
  • Season and serve! Remove the bay leaf from the soup and discard. Stir the soup again, taste, and season with more salt and pepper if needed. Divide between two bowls and garnish with freshly chopped parsley. Enjoy!

Notes

See blog post for ingredient notes and FAQs!

*Saucepan / dutch oven size: The dutch oven used in the blog post photos is a 3.5 qt. dutch oven. Any saucepan or dutch oven sized from 2.5 qts. – 4 qts. will work!
**Covering the pot while simmering for the second time: 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, denser soup. This is totally your call and depends on your preference! If you think the soup looks a little thin at this point, keep the lid off while it simmers so some of the liquids evaporate. If the soup already seems pretty thick (or exactly how you want it to look), cover the pot while simmering to keep the liquids in it.

Nutrition

Serving: 1servingCalories: 567kcalCarbohydrates: 39gProtein: 39gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 140mgSodium: 237mgPotassium: 1154mgFiber: 4gSugar: 13gVitamin A: 3702IUVitamin C: 17mgCalcium: 305mgIron: 4mg
Keyword chicken pot pie soup
Tried this recipe?Let us know how it was!