Slow Cooker Chicken Pot Pie Gnocchi

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Prep Time:15

Cook Time:6

Total Time:6 15

Ingredients

1½ pounds boneless, skinless chicken breasts cut into bite size pieces
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp poultry seasoning
10 ounces frozen onion, celery, and carrot mix
2 cloves garlic minced
12 ounces frozen mixed vegetables
10.5 ounces cream of chicken soup 1 can
10.5 ounces cream of celery soup 1 can
2 cups chicken broth
2 tbsp unsalted butter cut into small pieces
1 cup heavy cream
16 ounces shelf stable potato gnocchi 1 package
2 tbsp cornstarch
2 tbsp cold water
2 tbsp fresh parsley chopped, optional

Instructions

Step 1: Add the Chicken - Place the bite size chicken pieces in the bottom of a 6 quart slow cooker and spread them out as evenly as you reasonably can. There is no need to brown the chicken first, which is one of the reasons I like this recipe when the day is already full. Just make sure the pieces are fairly similar in size so they cook at about the same rate.
Step 2: Season the Chicken - Sprinkle the kosher salt, black pepper, garlic powder, onion powder, and poultry seasoning evenly over the chicken. I like seasoning the chicken before adding the rest of the ingredients because it gives those pieces direct contact with all the herbs and spices. Poultry seasoning is especially important here because that familiar blend is a big part of what makes the kitchen smell like chicken pot pie as dinner gets closer.
Step 3: Add the Vegetables and Garlic - Scatter the frozen onion, celery, and carrot mixture over and around the chicken, then add the minced garlic. Pour in the frozen mixed vegetables as well. There is no need to thaw any of the vegetables first. They will have plenty of time to soften while the chicken cooks, and using them straight from the freezer means one less thing for you to remember.
Step 4: Spoon in the Creamy Soups - Spoon the cream of chicken soup and cream of celery soup over the chicken and vegetables. You do not have to make the layer beautiful or perfectly even. Everything will loosen as the broth heats up, and later you will stir the mixture together. Right now, the goal is simply to get that creamy base into the cooker.
Step 5: Add the Broth and Butter - Pour the chicken broth into the slow cooker, letting it work its way around the chicken and vegetables. Cut the unsalted butter into small pieces and scatter those pieces over the top. As the slow cooker warms, the butter melts down into the broth and creamy soups and helps create that rich pot pie style sauce we are after.
Step 6: Slow Cook Until the Chicken Is Tender - Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The chicken should be completely cooked through and tender. If you check with a meat thermometer, the chicken should reach 165°F. I usually choose LOW when my schedule allows because I love being able to get dinner started and forget about it for most of the afternoon.
Step 7: Stir in the Heavy Cream - Once the chicken is cooked, pour in the heavy cream and stir everything gently. At this point, the sauce starts looking like the creamy chicken pot pie filling everybody recognizes. Give the bottom and sides of the slow cooker a gentle scrape as you stir so all of the condensed soup mixture becomes incorporated.
Step 8: Add the Potato Gnocchi - Pour the shelf stable potato gnocchi into the slow cooker and stir until most of the gnocchi are submerged in the creamy sauce. Do not add the gnocchi earlier in the day. They cook much faster than the chicken and can become too soft if they sit in the slow cooker for several hours.
Step 9: Make the Cornstarch Slurry - In a small bowl, whisk together the cornstarch and cold water until the mixture is completely smooth. You do not want dry pockets of cornstarch going directly into the hot sauce because they can turn into stubborn little lumps. Mixing it with cold water first takes only a few seconds and gives you a much smoother result.
Step 10: Thicken the Sauce and Cook the Gnocchi - Stir the cornstarch mixture into the slow cooker, cover, and cook on HIGH for another 20 to 30 minutes. Start checking the gnocchi around the 20 minute mark since brands can vary. You are looking for gnocchi that are tender all the way through and a sauce that has thickened enough to coat a spoon.
Step 11: Taste and Serve - Give everything one last gentle stir and taste the sauce before adding any additional salt. Between the broth and condensed soups, you may find that it is already seasoned just right. Spoon the chicken pot pie gnocchi into bowls, scatter fresh parsley over the top if you like, and get it to the table while everything is warm, creamy, and ready for hungry people.

Notes

Substitutions

Chicken thighs: Boneless, skinless chicken thighs can replace the chicken breasts and will give you especially tender, juicy pieces of chicken.
Half and half: Use half and half instead of heavy cream if that is what you already keep in the refrigerator, although the sauce may be slightly less rich.
Cream of mushroom soup: Cream of mushroom soup can replace the cream of celery soup and gives the sauce a deeper savory flavor.
Refrigerated gnocchi: Refrigerated potato gnocchi can replace shelf stable gnocchi, but start checking them sooner because they may become tender more quickly.
Chicken stock: Chicken stock works just as well as chicken broth, so use whichever one you have on hand.
Fresh vegetables: You can use chopped fresh carrots, celery, and onion instead of the frozen mixture if you have a little more prep time.

Variations

Chicken Pot Pie Gnocchi with Bacon: Stir in 6 slices of cooked, crumbled bacon when you add the heavy cream and gnocchi for a smoky, savory finish.
Cheesy Chicken Pot Pie Gnocchi: Stir in 1 cup freshly shredded sharp cheddar during the final 10 minutes of cooking and let it melt into the sauce.
Herb Chicken Pot Pie Gnocchi: Add ½ teaspoon dried rosemary with the poultry seasoning for a more noticeable herb flavor that feels especially cozy in cooler weather.
Turkey Pot Pie Gnocchi: Use cooked leftover turkey instead of raw chicken and stir the turkey in during the final hour so it warms through without becoming dry.
Chicken Pot Pie Gnocchi with Biscuits: Bake a batch of warm biscuits and serve them alongside the bowls for anyone who still wants that buttery bread element of traditional chicken pot pie.

Tips and Tricks

Wait to add the gnocchi: Gnocchi only need a short cooking time, so adding them at the beginning can leave you with overly soft dumplings by dinner.
Use shelf stable gnocchi for convenience: They are easy to keep in the pantry and hold their shape nicely in the creamy sauce.
Expect the sauce to thicken as it rests: The gnocchi release starch while they cook, and the entire dish becomes thicker as it cools for a few minutes.
Thin the sauce when needed: If your chicken pot pie gnocchi becomes thicker than your family prefers, stir in a small splash of warm chicken broth until it reaches the consistency you like.
Let it rest for a thicker finish: If you want something closer to a casserole consistency, leave the slow cooker uncovered for about 10 minutes before serving.
Taste before salting again: Condensed soup and chicken broth can both contain plenty of sodium, so taste the finished sauce before reaching for the salt shaker.
Check your gnocchi early: Different gnocchi brands soften at different rates, and checking at 20 minutes helps you catch them when they are tender instead of mushy.
Stir gently near the end: Once the gnocchi are tender, use a gentle hand so you keep those little potato dumplings intact.

Serving Ideas

Warm biscuits: A basket of buttery biscuits makes this dinner feel even more like traditional chicken pot pie and gives everybody something for scooping up the extra sauce.
Simple green salad: Crisp lettuce with a light vinaigrette adds freshness beside such a rich and creamy main dish.
Roasted green beans: Green beans add a little color and texture without competing with the comforting flavors in the bowl.
Steamed broccoli: Keep the side simple with lightly seasoned broccoli, especially if you are trying to get a few more vegetables onto the family dinner table.
Crusty bread: Thick slices of warm bread are excellent for wiping up that last bit of creamy sauce from the bottom of the bowl.
Fresh fruit: On busy nights, a bowl of grapes, berries, or sliced apples is an easy side that kids can grab while you serve dinner.

Storage and Make Ahead Tips

Refrigerate leftovers promptly: Transfer cooled Slow Cooker Chicken Pot Pie Gnocchi to an airtight container and refrigerate it for up to 3 to 4 days.
Expect thicker leftovers: The gnocchi continue soaking up sauce in the refrigerator, so tomorrow's portion will usually be much thicker than the first night's dinner.
Add liquid when reheating: Stir a splash of chicken broth, cream, or half and half into the leftovers before warming them to bring back that creamy consistency.
Reheat gently on the stove: Warm leftovers in a saucepan over medium low heat, stirring occasionally until everything is heated through.
Use the microwave for individual portions: Microwave a bowl until hot, stirring partway through so the creamy sauce warms evenly.
Avoid freezing the finished dish: Cooked gnocchi can become soft after freezing and thawing, while a cream based sauce may lose some of its smooth texture.
Freeze the base instead: If you want to prep a freezer meal, freeze the cooked chicken pot pie base before adding the heavy cream, gnocchi, and cornstarch mixture, then add those ingredients fresh once the base has thawed and been heated.
Prep ingredients the night before: Cut the chicken, measure the dry seasonings, and organize the frozen vegetables so getting the slow cooker started the next morning takes only a few minutes.

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Servings: servings