Description
This comforting Gnocchi Chicken Pot Pie is a cozy, hearty dish featuring tender rotisserie chicken, fluffy potato gnocchi, and a rich, creamy herb-infused sauce loaded with mushrooms, peas, and carrots. Simmered on the stovetop for quick and easy preparation, it’s a perfect meal for busy weeknights or satisfying family dinners.
Ingredients
Vegetables & Herbs
- 2 cups sliced cremini mushrooms (baby Bella mushrooms)
- 1½ cups diced yellow onion
- 1 tablespoon fresh thyme leaves (plus additional for garnish)
- 15 ounce bag of frozen peas & carrots (thawed)
Proteins
- 3 cups diced rotisserie chicken white meat
Dairy & Fats
- 2 tablespoons unsalted butter
Pantry & Canned Goods
- 2 teaspoons reduced salt chicken bouillon seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 21 ounce (2 10.5-ounce) cans cream of chicken with herbs soup
- 3 cups unsalted chicken stock
- 16 ounce package of potato gnocchi
Instructions
- Sauté the Vegetables: In a large sauté pan (12 inches wide x 3 inches deep), melt the butter over medium heat. Add the sliced cremini mushrooms, diced yellow onions, fresh thyme leaves, chicken bouillon seasoning, salt, and black pepper. Sauté the mixture for 2-3 minutes until the vegetables are tender and fragrant.
- Add Chicken and Vegetables: Stir in the diced rotisserie chicken along with the thawed peas and carrots into the sautéed vegetable mixture. Mix thoroughly to combine all ingredients evenly.
- Add Soup and Stock: Pour the cream of chicken with herbs soup into the pan. Slowly stir in the unsalted chicken stock while mixing until the pot pie filling is smooth and appropriately blended.
- Simmer with Gnocchi: Bring the mixture to a low boil over medium heat. Add the potato gnocchi, then reduce the heat to medium-low. Let it simmer gently for 10-15 minutes, stirring frequently to prevent the gnocchi from sticking, until the gnocchi is tender and fully cooked.
- Finish and Garnish: Remove the pan from heat. Garnish with additional fresh thyme leaves as desired and serve warm.
Notes
- Use reduced salt chicken bouillon and unsalted butter to control salt levels.
- Make sure to thaw the peas and carrots before adding for even cooking.
- Stir often when simmering the gnocchi to avoid sticking and clumping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- For a gluten-free option, use gluten-free potato gnocchi and verify cream of chicken soup is gluten-free.
