Slow Cooker Chicken Pot Pie Soup

This creamy Slow-Cooker Chicken Pot Pie Soup is made with tender chicken, soft gnocchi, and classic pot-pie veggies, all coming together in one warm, comforting soup.

Why You'll Love this Slow Cooker Chicken Pot Pie Soup:

• Set it & Forget it. Throw the ingredients into the slow cooker and let it do the work for you.
• Comforting without being too heavy.
• Freezer-Friendly and Great for Meal Prep.

Key Ingredients:

• Chicken Breasts: Boneless, skinless chicken cooks right in the crock pot with the rest if the ingredients.
• Classic Pot Pie Veggies: Peas, carrots, corn, onion, and garlic.
• Cream of Mushroom Soup: Adds the classic pot pie soup base. You can also you cream of chicken soup if mushrooms aren't your thing.
• Gnocchi: Small dumplings made of potato.
• Heavy Cream & Cornstarch: Stirred in at the end the help thicken the broth.
• Fresh Thyme, Ground Nutmeg, & Bay Leaf: Flavor enhancers to add depth.

Dietary Swaps:

• Gluten-Free: Use gluten-free gnocchi and biscuits (such as DeLallo GF Gnocchi and Red Lobster GF Ceddar Bay Biscuits, sooo good). If you can not find gluten-free gnocchi you can swap it for your favorite gluten-free short-cut pasta. Just keep in mind that many GF pastas won't hold up well in the slow cooker, so you may want to cook it separately and add it in at the end.
• Low Carb: Replace the gnocchi with chopped cauliflower and skip the biscuits.
• Vegetarian: Omit the chicken and use a vegetable broth.

Recipe Variations:

• Olive-Garden Inspired: At the end of cooking, stir in a handful or two of chopped spinach and a bit of grated Parmesan to make this recipe closer to the Olive Garden version.
• Not a mushroom fan? Swap the cream of mushroom soup with cream of chicken soup.
• Add Cream Cheese. Stir in room temperature or slightly warm cream cheese for an extra creamy, cheesy finish.

How to Make Slow Cooker Chicken Pot Pie Soup:

1. Add all ingredients except gnocchi, cream, and cornstarch to the slow cooker.
2. Cook on low for 4-6 hours until chicken reaches 165°F.
3. Shred chicken, then stir in gnocchi, cream of mushroom soup, and half the cream.
4. Mix cornstarch with remaining cream, add to soup, and cook 30 more minutes until thickened.
5. Season to taste and serve with biscuits.

Tips for Success:

• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165F (73.89C).
• If you're soup is not thick enough, mix a little more cornstarch with cream and add a few minutes to the cooking time.
• Remove the fresh thyme and bay leaves before serving.

Storage & Reheating:

• Store: In an air-tight container in the fridge for up to 3 days.
• Reheat: On the stove over medium-low heat, stirring occasionally, until warmed through.
• To Freeze: Make the soup base as written without the gnocchi. Store in a freezer safe container in the freezer for up to 2 months. Add fresh gnocchi when reheating.

FAQs:

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

This creamy Slow-Cooker Chicken Pot Pie Soup is made with tender chicken, soft gnocchi, and classic pot-pie veggies, all coming together in one warm, comforting soup.

5 from 1 vote

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Total Time 6 hours hrs 30 minutes mins

Course Main Course, Soup

Servings 6

Calories 490 kcal

Ingredients

  

1x2x3x

• 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.
• 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

Calories: 490kcalCarbohydrates: 35gProtein: 32gFat: 23.5gSaturated Fat: 13gSodium: 630mgFiber: 3g

Keyword slow cooker chicken pot pie soup

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