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–+ servings
Two bowls of chicken pot pie soup with vegetables and croutons on a wooden board next to a bowl of crackers.

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
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 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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