Chicken and Gnocchi Pot Pie Soup

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups cooked, shredded chicken
• 1 lb gnocchi
• 4 cups chicken broth
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add shredded chicken, gnocchi, and chicken broth. Bring to a boil, then reduce heat and simmer until gnocchi is cooked.
4. 4 Stir in peas, heavy cream, and thyme. Season with salt and pepper.
5. 5 While soup simmers, preheat oven to 400°F. Pour soup into a baking dish.
6. 6 Roll out puff pastry and place over the soup. Brush with beaten egg.
7. 7 Bake for 15-20 minutes until pastry is golden brown.
8. 8 Let cool slightly before serving.

Equipment

• Large pot
• Baking dish
• Oven

Variations

• Add corn or diced potatoes for extra heartiness.
• Swap chicken for turkey for a leaner option.

Substitutions

• Use store-bought rotisserie chicken for convenience.
• Substitute heavy cream with milk for a lighter version.

Pairings

• Crusty bread
• Green salad

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Customize your veggies based on what you have on hand.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently, skipping the puff pastry.

Serving Suggestions

• Serve with a side of crusty bread.
• Pair with a simple green salad for a balanced meal.

FAQ