Welcome back to slow cooker soup week. If you missed the first two recipes, you can find them on the blog. To close out the week I made a soup inspired by one of my favorite comfort foods: chicken pot pie. I love a good pot pie, but making pastry can be time-consuming, so this slow cooker chicken pot pie gnocchi soup is a perfect shortcut. It captures the cozy flavors of pot pie without the work of crust or extra steps.
This soup is creamy and comforting while remaining simple to prepare. Gnocchi stands in for the traditional pastry, giving you that satisfying, pillowy carbohydrate element without rolling dough. The slow cooker does most of the work: minimal prep, plenty of vegetables, tender shredded chicken, and a rich, creamy broth finished with gnocchi and peas. It’s an easy weeknight dinner that feels indulgent.
Gnocchi is a current favorite with my family—my daughter Juliette especially loves those little pillows. When I serve this, she always reaches for the gnocchi and chicken first, which I’ll happily count as a win even if the vegetables are left for later. Served with a chunk of crusty sourdough, this soup makes a cozy meal for cool fall or winter evenings.
Thanks for following along with slow cooker soup week. This chicken pot pie gnocchi soup is a comforting way to wrap things up. If there are recipes you’d like to see more of on the blog, leave a comment and I’ll consider them. Enjoy your weekend and happy cooking!
- 6 cups chicken broth
- 3 chicken breasts
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp poultry seasoning
- 1-2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 3 tbsp butter
- 4 tbsp flour
- 1 1/2 cups milk
- 1 cup frozen peas
- 1 lb gnocchi
- Place the chicken broth, chicken breasts, diced celery, diced carrots, chopped onion, minced garlic, poultry seasoning, salt, and pepper into the slow cooker.
- Cook on low for 6–8 hours, until the chicken is cooked through and vegetables are tender.
- Remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, then slowly whisk in the milk. Cook, stirring, until the mixture thickens.
- Stir the thickened milk mixture into the slow cooker along with the frozen peas and gnocchi.
- Increase the slow cooker to high and cook another 30 minutes to 1 hour, until the gnocchi is tender and the soup reaches your desired thickness.
- Serve hot and enjoy.
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