gnocchi chicken pot pie
This Gnocchi Chicken Pot Pie offers all the classic comfort food flavors of a traditional pot pie, but without the crust and with the added deliciousness of potato gnocchi. It's an easy one-pot meal, perfect for a quick and satisfying dinner.
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 ounce frozen peas & carrots thawed
- 21 ounce cream of chicken with herbs soup 2 (10.5-ounce) cans
- 3 cups unsalted chicken stock
- 16 ounce package of potato gnocchi
Instructions
Preparation Steps
- In a large saute pan (12 inches wide x 3 inches deep), on medium heat, add the butter, sliced crimini mushrooms, diced onions, fresh thyme leaves, chicken bouillon, salt, and black pepper. Saute the vegetables for 2-3 minutes or until they are tender.
- Add the diced rotisserie chicken, peas & carrots, and cream of chicken with herbs soup to the saute pan. Stir to combine fully.
- Slowly stir in the chicken stock until the pot pie mixture is smooth and fully blended.
- Bring the filling mixture to a low boil, add the potato gnocchi, and reduce the heat to medium-low. Simmer the gnocchi chicken pot pie mixture for 10-15 minutes or until the gnocchi is fully cooked and tender. Be sure to stir often to keep the gnocchi from sticking together.
- Remove from the heat and garnish with additional fresh thyme leaves if desired. Serve warm.
Notes
You can prepare the pot pie filling (without the gnocchi) up to 24-48 hours in advance. Allow it to cool completely, then store in an airtight container in the refrigerator. Reheat before adding gnocchi and simmering. This dish also freezes well without the gnocchi; thaw before cooking with gnocchi.