If you’re a fan of a classic southern pot pie, you will love this Crock-Pot Chicken Pot Pie Gnocchi Soup! Tender shredded chicken, peas, carrots, corn, red onions, and gnocchi dumplings all in a creamy hearty soup. The best part is that it’s all done in the slow-cooker making this a perfect one-pot weeknight dinner. Serve with buttery biscuits for the full experience.
Chicken Pot Pie Soup Ingredients:
- Chicken Breasts
- Vegetables– all of the pot pie classics: frozen peas, frozen corn, diced red onion, shredded carrots, and sliced celery.
- Chicken Broth
- Chicken Bouillon Cube-bouillon cubes are small cubes made of dehydrated stock or broth, in this case chicken stock. Although they are small, they are packed with flavor and perfect for enhancing chicken based soups.
- Minced Garlic-always.
- Spices & Herbs-bay leaf, fresh thyme, ground nutmeg, salt & pepper.
- Heavy Cream
- Cream of Mushroom Soup
- Cornstarch– to thicken soup
Substitutions & Variations:
- If you prefer dark meat– 6-8 skinless boneless chicken thighs can be used instead. Cube once cooked.
- Try different veggies– asparagus, leeks, and red potatoes all work fantastic with pot pie flavors.
- Not a mushroom fan? Cream of chicken can be used instead of cream of mushroom.
Equipment Needed:
How to Make Chicken Pot Pie Soup:
- Slow-Cook Chicken & Vegetables– in a slow cooker add chicken breasts, frozen peas, frozen corn, shredded carrots, diced red onion, sliced celery, minced garlic, chicken bouillon cubes, bay leaf, fresh thyme sprigs, ground nutmeg, and a sprinkle of salt and pepper. Pour chicken broth over everything and set crock-pot to low for 4-6 hours.
- Shred Chicken– use a meat thermometer to make sure chicken is cooked through (an internal temperature of at least 165F). If cooked through, remove breasts from pot and use two forks to shred chicken breasts: hold a fork in each hand and use them to pull meat apart.
- Finish– remove bay leaf & fresh thyme from pot. Add shredded chicken back in along with gnocchi, 1/2 cup heavy cream, and cream of mushroom soup. In a small bowl, pour remaining 1/4 cup heavy cream. Add cornstarch to cream and whisk until a paste forms. Stir paste into hot soup and set crock-pot to cook for another 30 minutes, stirring well halfway through. Add salt & pepper to taste and serve soup with biscuits.
Chicken Pot Pie Soup Leftovers:
- Store leftover crock-pot soup in an airtight container. If store properly, soup will last up to 2-3 days in the refrigerator.
- To reheat soup, pour into a saucepan and simmer over low heat. Stir until warmed through.
Tips & Recipe Notes:
- For crispy gnocchi, pan fry them! Instead of letting them cook in the pot, melt 1 tbsp of butter in a frying pan over medium heat. Add gnocchi to pan in a single layer, cover with lid, and let steam for 3 minutes. Remove lid, stir, and continue to fry gnocchi 3-4 minutes until crispy on the outside and tender on the inside. Add to soup just before serving.
- Avoid over-cooking chicken. Chicken can become tough and rubbery if left in the slow cooker for too long. Use a meat thermometer to guarantee an internal temperature of at least 165F.
- Chicken can be cubed instead of shredded.
More Fall Soup Recipes You Will Love:
- Creamy Cabbage & Orzo Stew– a bit of spice from the sausage, a slight sweetness from the brown sugar, a bit of crunch from the cabbage, and tender orzo all come together to create a dish that is thick, creamy, and oh so cozy.
- (The Best) Slow Cooker Chili– an easy set-it and forget it Slow Cooker Chili full of robust flavors balanced with sweet brown sugar and cocoa powder.
- Creamy Mushroom & Pearl Couscous Soup– packed with earthy mushrooms, hearty pearl couscous, tangy dill, paprika and cream.
Crock-Pot Chicken Pot Pie Gnocchi Soup
Tender shredded chicken, peas, carrots, corn, red onions, and gnocchi dumplings all in a creamy hearty soup. The best part is that it’s all done in the slow-cooker making this a perfect one-pot weeknight dinner. Serve with buttery biscuits for the full experience.
Equipment
- Knife
- Cutting Board
- Slow Cooker
- Meat Thermometer
Ingredients
- 2 large chicken breasts boneless, skinless
- 1 cup frozen english peas
- 1 cup frozen corn kernels
- 1 1/4 cup carrots shredded
- 1 cup red onion diced
- 1 stalk celery sliced
- 1 tbsp minced garlic 2-3 cloves
- 2 sprigs fresh thyme
- 2 bay leaf
- 2 chicken bouillon cubes
- 1/4 tsp ground nutmeg plus a pinch
- 4 cups chicken broth
- 1 22 oz can cream of mushroom soup
- 16 oz gnocchi
- 3/4 cup heavy cream
- 2 tbsp cornstarch
- Biscuits for serving
- Salt & Pepper to taste
Instructions
- Slow-Cook Chicken & Vegetables– in a slow cooker add chicken breasts, frozen peas, frozen corn, shredded carrots, diced red onion, sliced celery, minced garlic, chicken bouillon cube, bay leaf, fresh thyme sprigs, ground nutmeg, and a sprinkle of salt and pepper. Pour chicken broth over everything and set crock-pot to low for 4-6 hours.
- Shred Chicken– use a meat thermometer to make sure chicken is cooked through (an internal temperature of at least 165F). If cooked through, remove breasts from pot and use two forks to shred chicken breasts: hold a fork in each hand and use them to pull meat apart.
- Finish– remove bay leaf & fresh thyme from pot. Add shredded chicken back in along with gnocchi, 1/2 cup heavy cream, and cream of mushroom soup. In a small bowl, pour remaining 1/4 cup heavy cream. Add cornstarch to cream and whisk until a paste forms. Stir paste into hot soup and set crock-pot to cook for another 30 minutes until thickened, stirring well halfway through. Add salt & pepper (or a pinch more nutmeg) to taste and serve soup with biscuits.
Notes
For crispy gnocchi, pan fry them! Instead of letting them cook in the pot, melt 1 tbsp of butter in a frying pan over medium heat. Add gnocchi to pan in a single layer, cover with lid, and let steam for 3 minutes. Remove lid, stir, and continue to fry gnocchi 3-4 minutes until crispy on the outside and tender on the inside. Add to soup just before serving.
Avoid over-cooking chicken. Chicken can become tough and rubbery if left in the slow cooker for too long. Use a meat thermometer to guarantee an internal temperature of at least 165F.
Chicken can be cubed instead of shredded.
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