Chicken Gnocchi Pot Pie
A comforting and easy chicken pot pie with gnocchi, packed with tender veggies and a creamy sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms
- 1.5 cups diced yellow onion
- 1 tablespoon fresh thyme leaves plus extra 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
- 3 cups unsalted chicken stock
- 16 ounces potato gnocchi
Instructions
Preparation Steps
- In a large saute pan (12 inches wide x 3 inches deep), on medium heat, add the butter, sliced cremini mushrooms, diced onions, and thyme. Saute for 2-3 minutes until tender.
- Add diced rotisserie chicken, peas & carrots, and cream of chicken soup. Stir to combine.
- Slowly stir in chicken stock until the mixture is smooth and blended.
- Bring to a low boil, add potato gnocchi, reduce to medium-low, and simmer for 10-15 minutes until gnocchi are tender, stirring often.
- Remove from heat and garnish with additional thyme if desired.
Notes
A creamy chicken and veggie pot pie with soft potato gnocchi, perfect for a cozy dinner.