Chicken Pot Pie Gnocchi Soup

This chicken pot pie gnocchi soup takes everything you love about a classic pot pie and turns it into a cozy, spoonable bowl made in one pot. Seared chicken, carrots, celery, and onion simmer in a creamy, buttery broth, then soft potato gnocchi goes in to give you that hearty, dumpling-like bite. If you have been looking for a chicken pot pie soup that actually fills everyone up on a busy weeknight, this chicken pot pie gnocchi soup is the one. Top each bowl with crispy, salty pie crust pieces and it tastes just like the real thing without rolling out a single crust.

Why You’ll Love This Chicken Pot Pie Soup

• One pot does almost all of the work. You sear the chicken, build the roux, and finish the soup in the same pot, so cleanup is quick.
• The gnocchi makes it hearty. Those little potato pillows cook right in the broth and give you a soft, dumpling-style texture in every spoonful, kind of like a creamy chicken gnocchi soup and a pot pie had a baby.
• The pie crust pieces are optional but so worth it. They bake while the soup simmers and bring the flaky, salty crunch of a real pot pie to the top of every bowl.
• You get to decide how rich it is. Whole milk keeps it lighter and heavy cream makes it extra creamy, and both are delicious.

Ingredients Needed To Make Chicken Pot Pie Gnocchi Soup

Dairy-free? Replace the butter with vegan butter and the milk or heavy cream with canned coconut milk.

Should I use milk or heavy cream?

Use whole milk for a lighter soup and heavy cream for a creamier, richer soup. Milk gives you a lighter broth that still feels cozy, while heavy cream makes it thick and velvety like the filling of a real pot pie. Either way, stir it in at the end with the gnocchi so it heats through without boiling for too long.

How to Make Chicken Pot Pie Gnocchi Soup

Step 1: Sear the Chicken

Heat a large pot over medium-high heat and drizzle with oil. Liberally season the chicken with salt and pepper, then sear for about 3 minutes per side until golden brown. It will not be cooked through yet and that is okay. Remove the chicken and set it aside.

Step 2: Sauté the Veggies

Add the butter to the pot and let it melt. Add the carrots, celery, and onion and sauté until the vegetables are slightly softened, roughly 4 minutes.

Step 3: Make the Roux

Add the garlic, flour, Italian seasoning, salt, pepper, and red pepper flakes. Stir until the flour combines with the butter to form a paste. This is your roux. Stir often so the flour does not burn.

Step 4: Simmer and Shred the Chicken

Pour in the chicken broth and add the chicken back in. Stir well, scraping the bottom of the pot to make sure all of the roux is incorporated. Bring to a boil and cook for 7 to 10 minutes, or until the chicken is fully cooked. Remove the chicken and shred it with two forks.

Step 5: Add the Gnocchi and Finish

Add the shredded chicken, peas, gnocchi, and milk or heavy cream back to the pot. Bring to a boil and cook until the gnocchi begins to float to the top. Stir in some fresh parsley and serve.

Step 6: Bake the Pie Crust Pieces (Optional)

Preheat the oven to 350 degrees. Cut the premade pie crust into pieces of any size you like and arrange them on a baking sheet. Spray with oil, sprinkle with sea salt, and bake until golden brown. Smaller pieces bake faster than bigger ones, so keep an eye on them. Start these while the soup simmers and they will be ready at the same time.

Variations

• Use rotisserie chicken: skip the sear and the simmer. Start with the butter and veggies, then stir in shredded rotisserie chicken with the gnocchi. It cuts the cook time down even more.
• Lighter or creamier: use whole milk for a lighter soup or heavy cream for a creamier soup.
• Make it dairy-free: swap the butter for vegan butter and the milk or heavy cream for canned coconut milk.
• Peas your way: use 1 cup frozen peas or a 15 oz can, drained, and add them in with the shredded chicken.
• Make it milder: leave out the red pepper flakes for a kid-friendly bowl with zero heat.
• Swap the veggies: a bag of frozen mixed vegetables works in a pinch. Add them with the gnocchi so they stay bright.
• Have fun with the crust: use small cookie cutters to cut the pie dough into shapes. The kids love this.

Storing and Reheating

Store leftover soup in an airtight container in the fridge for up to 3 to 4 days. The gnocchi keeps soaking up broth as it sits, so add a splash of chicken broth when reheating to loosen it back up. Reheat gently on the stove over medium-low heat, stirring often. Keep the pie crust pieces separate in an airtight container at room temperature so they stay crispy. Freezing is not recommended since the gnocchi and creamy broth change texture once thawed.

What to Serve With Chicken Pot Pie Gnocchi Soup

This soup is a full meal on its own, but a simple green salad with a bright vinaigrette is a great way to balance out the creamy broth. Warm biscuits or crusty bread are always welcome for dunking, and roasted green beans or broccoli round it out if you want another veggie on the table.

Love the classic? Check out this Chicken Pot Pie, or if you are on a cozy soup kick, try this Sausage & Potato Broccoli Cheddar Soup next.

Do I need to cook the gnocchi before adding it to chicken pot pie gnocchi soup?

No, the gnocchi cooks right in the soup. Shelf-stable or refrigerated potato gnocchi only needs a few minutes in the simmering broth and it is done once it floats to the top. Frozen gnocchi works too and may take an extra minute or two.

Can I make this soup ahead of time?

Yes, make the soup base ahead and add the gnocchi when you are ready to eat. Follow the recipe through shredding the chicken, then store the soup in the fridge. When it is time for dinner, reheat it, then stir in the chicken, peas, gnocchi, and milk or cream and cook until the gnocchi floats. This keeps the gnocchi from getting too soft.

Chicken Pot Pie Gnocchi Soup

This chicken pot pie gnocchi soup has seared chicken, carrots, celery, and onion in a creamy, buttery broth with pillowy potato gnocchi and peas, topped with optional crispy pie crust pieces for that classic pot pie crunch.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Ingredients

  

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• 1 tablespoon oil
• 1-1.25 lbs chicken breasts
• salt & pepper for seasoning chicken
• 3 large carrots diced
• 3 large celery stalks diced
• 1 medium onion diced
• 3 garlic cloves minced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 tablespoon Italian seasoning
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp red pepper flakes
• 5 cups chicken broth
• 1 cup whole milk or sub heavy cream
• 1 cup frozen peas or a 15 oz can, drained
• 16 oz potato gnocchi
• parsley for garnish

For Pie Crust Pieces (Optional)

• 1 premade pie dough cut into even pieces (small or big)
• spray oil
• sea salt

Instructions

 

• Heat a large pot over medium-high heat and drizzle with oil. Liberally season the chicken with salt and pepper, then sear for about 3 minutes per side, until golden brown. Remove the chicken and set aside.
• To the pot add butter and allow to melt. Then add in carrots, celery, and onions. Sauté until vegetables are slightly softened, roughly 4 minutes.
• Add the garlic, flour, and seasonings. Stir until the flour combines with the butter to form a paste (the roux). Be sure to stir often, making sure not to burn the flour.
• Pour in broth and add the chicken back in. Stir well, scraping the bottom to be sure the roux is incorporated. Bring to a boil and cook for 7-10 minutes, or until chicken is fully cooked. Remove and shred.
• Add the shredded chicken, peas, gnocchi, and milk/heavy cream. Bring to a boil and cook until gnocchi begins to float to the top. Add some fresh parsley and serve.

For Pie Crust Pieces

• Preheat oven to 350 degrees. Cut pre-made pie crust into sizes of your choice. Arrange on a baking sheet, spray with oil, sprinkle with sea salt, and bake until golden brown.

Notes

• Milk vs. heavy cream: use whole milk for a lighter soup or heavy cream for a richer, creamier soup.
• Rotisserie chicken: skip the sear and simmer, and stir in shredded rotisserie chicken with the gnocchi.
• Dairy-free: replace the butter with vegan butter and the milk or heavy cream with canned coconut milk.
• Peas: use 1 cup frozen peas or a 15 oz can, drained. Add them in with the shredded chicken.

Keyword chicken, gnocchi, one pot

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