Easy Chicken Gnocchi Pot Pie Delight
This quick and comforting one-pot chicken gnocchi pot pie combines tender rotisserie chicken, mushrooms, peas, carrots, and creamy herbs in a hearty, crustless dish perfect for any dinner occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms also known as baby Bella mushrooms
- 1.5 cups diced yellow onion
- 1 tablespoon fresh thyme leaves plus additional for garnish
- 2 teaspoons reduced salt chicken bouillon seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups diced rotisserie chicken white meat
- 15 ounces frozen peas & carrots thawed
- 21 ounces cream of chicken with herbs soup about 2 cans
- 3 cups unsalted chicken stock
- 16 ounces potato gnocchi shelf-stable package
Instructions
Preparation Steps
- In a large sauté pan over medium heat, melt the butter. Add sliced cremini mushrooms, diced onions, fresh thyme leaves, chicken bouillon seasoning, salt, and black pepper. Sauté for 2-3 minutes until vegetables are tender.
- Add the diced rotisserie chicken, thawed peas and carrots, and cream of chicken with herbs soup to the pan. Stir well to combine all ingredients fully.
- Gradually pour in the chicken stock, stirring constantly until the mixture is smooth and fully blended.
- Bring the mixture to a gentle boil. Add the potato gnocchi and reduce heat to medium-low. Simmer for 10 to 15 minutes until gnocchi is tender, stirring often to prevent sticking.
- Remove from heat and garnish with additional fresh thyme leaves if desired. Serve warm.
Notes
This dish can be made ahead by preparing the pot pie filling without the gnocchi, then adding gnocchi just before serving. It freezes well without the gnocchi. Adjust seasoning to taste.