Gnocchi Chicken Pot Pie (Printable Version)
Savory gnocchi with chicken, mushrooms, and peas in a creamy, hearty casserole perfect for a cozy meal.
# Everything You’ll Need:
→ Vegetables and Herbs
01 -
2 cups sliced cremini mushrooms
02 -
1.5 cups diced yellow onion
03 -
1 tablespoon fresh thyme leaves (optional, plus additional for garnish)
04 -
15 ounces thawed frozen peas and carrots
→ Seasonings
05 -
2 teaspoons reduced salt chicken bouillon seasoning
06 -
0.5 teaspoon salt
07 -
0.5 teaspoon black pepper
→ Protein
08 -
3 cups shredded rotisserie chicken white meat
→ Dairy and Liquids
09 -
2 cans (10.5 ounces each) cream of chicken with herbs soup
10 -
1 cup chicken stock
11 -
2 tablespoons unsalted butter
→ Pasta
12 -
12 ounces potato gnocchi
# Steps to Cook:
01 -
In a large 12-inch sauté pan over medium heat, melt unsalted butter. Add sliced cremini mushrooms, diced yellow onion, fresh thyme leaves, chicken bouillon seasoning, salt, and black pepper. Sauté for 2 to 3 minutes until vegetables soften.
02 -
Incorporate shredded rotisserie chicken, thawed peas and carrots, and cream of chicken with herbs soup. Stir well to ensure all ingredients are evenly mixed.
03 -
Gradually stir in chicken stock until smooth and fully integrated. Bring the mixture to a gentle boil.
04 -
Add potato gnocchi, reduce heat to medium-low, and simmer for 10 to 15 minutes. Stir frequently to prevent sticking and cook until gnocchi is tender and heated through.
05 -
Remove from heat, garnish with additional fresh thyme leaves if desired, and serve warm.
# Extra Suggestions:
01 -
Best served warm. Leftovers can be refrigerated up to 3 days. Optionally, add bell peppers or spinach for variety.