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Gnocchi Chicken Pot Pie Recipe

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3.9 from 8 reviews

Gnocchi Chicken Pot Pie is a comforting and easy one-pot meal combining tender diced rotisserie chicken, cremini mushrooms, peas and carrots, and creamy herb soup with soft potato gnocchi, producing all the classic flavors of a traditional pot pie without the hassle of making a crust. Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner packed with savory, hearty goodness.

  • Total Time: 30 minutes
  • Yield: 4 to 6 servings

Ingredients

Vegetables and Aromatics

  • 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 and Fats

  • 2 tablespoons unsalted butter

Liquids and Soups

  • 21 ounce (2 10.5-ounce) cans cream of chicken with herbs soup
  • 3 cups unsalted chicken stock

Seasonings

  • 2 teaspoons reduced salt chicken bouillon seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Starches

  • 16 ounce package of potato gnocchi

Instructions

  1. Sauté the Vegetables: In a large sauté pan (12 inches wide x 3 inches deep) over medium heat, melt the butter. Add the sliced cremini mushrooms, diced yellow onion, fresh thyme leaves, chicken bouillon seasoning, salt, and black pepper. Sauté the mixture for 2 to 3 minutes or until the vegetables are tender and fragrant.
  2. Add Chicken and Vegetables: Stir in the diced rotisserie chicken white meat, thawed peas and carrots, and cream of chicken with herbs soup. Mix thoroughly to combine all ingredients evenly.
  3. Incorporate Chicken Stock: Slowly pour in the chicken stock while stirring continuously to create a smooth and fully blended pot pie filling.
  4. Cook Gnocchi in the Mixture: Bring the pot pie mixture to a low boil. Add the potato gnocchi and reduce heat to medium-low. Simmer gently for 10 to 15 minutes, stirring frequently, until the gnocchi are fully cooked and tender, and the filling has thickened slightly.
  5. Finish and Garnish: Remove the pan from heat. Garnish the pot pie with additional fresh thyme leaves if desired, then serve warm.

Notes

  • Be sure to stir frequently when cooking the gnocchi to prevent them from sticking together or to the bottom of the pan.
  • Use rotisserie chicken for convenience, but cooked shredded chicken breast can also be substituted.
  • If cream of chicken soup is unavailable, you can make a quick substitute using a roux and chicken broth with herbs.
  • Fresh thyme leaves add the best flavor, but dried thyme can be used in a pinch—use about 1 teaspoon dried instead of 1 tablespoon fresh.
  • This meal is best served immediately but can be refrigerated for up to 3 days and gently reheated on the stovetop.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/gnocchi-chicken-pot-pie-recipe/