This Slow Cooker Chicken Pot Pie Soup is creamy, hearty, and loaded with tender chicken, pillowy gnocchi, and classic pot pie veggies. It’s the ultimate comfort food made easy. Just toss everything in the crock pot and let it do the work while you get on with your day.
Why You'll Love this Slow Cooker Chicken Pot Pie Soup:
- Set It and Forget It: The slow cooker makes this cozy weeknight dinner effortless.
- Total Comfort Food: Creamy, flavorful, and full of pot pie goodness. No crust needed.
- Freezer-Friendly & Great for Meal Prep: Leftovers reheat wonderfully for easy batch cooking.
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Key Ingredients:
- Chicken Breasts: Boneless, skinless chicken cooks low and slow until tender and easy to shred.
- Classic Pot Pie Veggies: Peas, corn, carrots, onion, and celery add sweet and savory flavor to every bite.
- Cream of Mushroom Soup: Adds richness and that signature creamy chicken pot pie soup base.
- Gnocchi: Soft potato gnocchi add a dumpling-like texture.
- Heavy Cream + Cornstarch: Stirred in at the end to create a thick, velvety finish.
- Fresh Thyme, Ground Nutmeg, & Bay Leaf: Infuse the broth with comforting, slow-simmered flavor.
Dietary & Allergy-Friendly Swaps:
- Gluten-Free: Use gluten-free gnocchi and biscuits, or omit the biscuits entirely. (I really like the DeLallo Gluten-Free Gnocchi and the Red Lobster Gluten-Free Cheddar Bay Biscuit Mix!) Double-check that all pre-packaged ingredients are clearly labeled gluten-free.
- Dairy-Free: Swap the heavy cream for canned coconut milk or plain, unsweetened oat milk. Use a dairy-free cream of mushroom soup.
- Low Carb: Replace the gnocchi with cauliflower florets or chopped zucchini for a lower-carb version.
- Vegetarian: Omit the chicken and use vegetable broth. Add white beans or plant-based chicken for protein.
Recipe Variations:
- Olive Garden–Inspired: Stir in fresh spinach and a little Parmesan for a slow cooker version of Olive Garden’s Chicken Gnocchi Soup.
- Swap the Protein: Use shredded rotisserie chicken for a shortcut, or try Italian sausage for a heartier flavor.
- Cream of Chicken Gnocchi Soup: Swap the cream of mushroom soup for cream of chicken for a more classic comfort food base.
- Add Cream Cheese: Stir in softened cream cheese for extra richness and a velvety texture.
How to Make Slow Cooker Chicken Pot Pie Soup:
- Add all ingredients except gnocchi, cream, and cornstarch to the slow cooker.
- Cook on low for 4–6 hours until chicken reaches 165°F.
- Shred chicken, then stir in gnocchi, cream of mushroom soup, and half the cream.
- Mix cornstarch with remaining cream, add to soup, and cook 30 more minutes until thickened.
- Season to taste and serve with biscuits.
Tips for Success:
- Use a meat thermometer to ensure chicken reaches 165°F for safe, tender results.
- Stir the soup halfway through the final cook time to prevent gnocchi from sticking or sinking.
- If your soup isn’t thick enough, mix a little more cornstarch with cream and cook a few minutes longer.
- Fresh thyme and bay leaves add great depth, but remember to remove before serving.
Leftovers & Storage:
- Store: In an airtight container in the fridge for up to 3 days.
- Reheat: Gently on the stove or in the microwave, stirring occasionally.
- Freezer-Friendly: Make the soup base without the gnocchi and freeze for up to 2 months. Thaw overnight in the fridge before reheating, then add freshly cooked gnocchi.
FAQs:
It is! However, this homemade version is richer, fresher, less processed, and can be customized to your taste.
Use a cornstarch slurry. Mix cornstarch with cream or water and stir it into the hot soup. Let it cook a bit longer until thickened. You can also add cream cheese for extra creaminess.
No, raw chicken cooks safely in the slow cooker along with the vegetables and broth, as long as you cook it until it reaches an internal temperature of 165°F.
Classic herbs like thyme and bay leaf are essential. Nutmeg adds a subtle warmth, while parsley, rosemary, or a pinch of paprika can also enhance the flavor.
Yes! Frozen peas, corn, and carrots work perfectly and are convenient.
Absolutely! You can make this soup on the stovetop in a large soup pot or dutch oven. Simmer the chicken and vegetables with broth until the chicken reaches 165°F and veggies are tender. Then add the gnocchi, cream soup, cream, and cornstarch slurry, cooking until thickened.
More Creamy Soup Recipes You Will Love:
- One-Pot Creamy Sausage Kale Soup with Rotini & Feta
- Easy Spicy Sausage & White Bean Soup
- Creamy Mushroom & Pearl Couscous Soup
- Creamy Sausage, Kale, & Ravioli Soup
Recipe
Slow Cooker Chicken Pot Pie Soup
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 ¼ cup shredded carrots
- 1 cup diced red onion
- 1 stalk celery sliced
- 1 tablespoon minced garlic 2–3 cloves
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 chicken bouillon cubes
- ¼ teaspoon ground nutmeg plus a pinch
- 4 cups chicken broth
- 1 22 oz can cream of mushroom soup
- 16 oz potato gnocchi
- ¾ cup heavy cream divided
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Biscuits for serving (optional)
Instructions
- Add chicken breasts, peas, corn, carrots, onion, celery, garlic, thyme, bay leaves, bouillon cubes, nutmeg, salt, pepper, and chicken broth to the slow cooker.
- Cook on low for 4–6 hours until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Remove chicken breasts and shred with two forks. Discard thyme sprigs and bay leaves.
- Return shredded chicken to slow cooker. Stir in gnocchi, cream of mushroom soup, and ½ cup heavy cream.
- In a small bowl, whisk cornstarch into remaining ¼ cup heavy cream until smooth. Stir slurry into soup.
- Cook on low for an additional 30 minutes, stirring halfway through, until soup thickens.
- Adjust seasoning with salt, pepper, and additional pinch nutmeg. Serve warm with biscuits.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To make this soup on the stovetop: Simmer the chicken and vegetables in a large pot with broth until the chicken reaches 165°F and veggies are tender. Then add the gnocchi, cream soup, cream, and cornstarch slurry, cooking until thickened.
- For gluten-free, use gluten-free gnocchi and biscuits or omit. (I love DeLallo Gluten-Free Potato Gnocchi & Red Lobster Gluten-Free Cheddar Bay Biscuit mix!)
- Nutrition information is an estimate and may vary based on ingredients used.
Nutrition
Tried This Slow Cooker Chicken Pot Pie Soup recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below! Your feedback helps others discover this easy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, theme park & Orlando travel inspiration, and behind-the-scenes content.
Sheila says
Hi. Can I make this on the stove (I have the chicken cooked already).
Must Love Garlic says
Absolutely!
In soup pot, saute veggies & garlic in butter or oil until beginning to soften. For a thicker soup, sprinkle sauteed veggie mixture with flour and stir until pasty. Whisk in broth, bouillon cubes, and herbs, simmer until veggies are tender. Add gnocchi and cooked chicken, continue to simmer a few minutes until gnocchi are tender (or for crispy gnocchi, pan fry separately). Remove herbs stems and bay leaf and add mushroom soup, heavy cream, and nutmeg. Stir to combine and simmer until warmed through.
Let me know if I left anything out or if you have anymore questions.
Must Love Garlic says
All of the best parts of chicken pot pie in soup form.