Description
This Gnocchi Chicken Pot Pie is a cozy and festive dinner option that combines tender rotisserie chicken, creamy mushroom sauce, and soft potato gnocchi. Made with wholesome ingredients like fresh thyme, cremini mushrooms, and a medley of peas and carrots, this comforting dish is perfect for a hearty meal that feels like a classic pot pie without the crust. The creamy chicken soup and rich chicken stock blend give it a luscious texture and deep flavor, while the gnocchi adds a delightful twist, creating a satisfying one-pot dinner that’s easy to prepare and perfect for sharing.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms (baby Bella mushrooms)
- 1½ cups diced yellow onion
- 1 tablespoon fresh thyme leaves, plus additional for garnish
- 2 teaspoons reduced salt chicken bouillon seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups diced rotisserie chicken white meat
- 15 ounce bag frozen peas & carrots, thawed
- 21 ounce (2 cans of 10.5 ounces each) cream of chicken with herbs soup
- 3 cups unsalted chicken stock
- 16 ounce package of potato gnocchi
Instructions
- Prepare the base: In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the sliced cremini mushrooms and diced yellow onion, and sauté until they are softened and fragrant, about 5-7 minutes.
- Add seasoning and herbs: Stir in the fresh thyme leaves, reduced salt chicken bouillon seasoning, salt, and black pepper. Mix well to evenly distribute the flavors throughout the vegetables.
- Add chicken and vegetables: Add the diced rotisserie chicken and the thawed peas and carrots to the skillet. Stir everything together so the chicken and veggies combine with the mushrooms and onions.
- Combine soups and stock: Pour in the cream of chicken with herbs soup and the unsalted chicken stock. Stir thoroughly until the mixture is smooth and well incorporated. Bring the mixture to a gentle simmer.
- Cook the gnocchi: Add the potato gnocchi to the simmering mixture. Stir to ensure the gnocchi are submerged and cook according to package instructions, typically 3-5 minutes, until the gnocchi float and are tender.
- Final seasoning and garnish: Taste the pot pie filling and adjust seasoning if necessary with extra salt or pepper. Sprinkle additional fresh thyme leaves on top as a garnish before serving.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut; leftover cooked chicken can also be used.
- Thaw frozen peas and carrots before adding to ensure even heating.
- If cream of chicken soup is unavailable, a homemade white sauce with chicken stock can be substituted.
- Fresh thyme adds a bright, herby note but dried thyme can be used in a pinch—reduce quantity by half.
- This recipe can be made gluten-free by choosing gluten-free cream of chicken soup and gnocchi.
