Gnocchi Chicken Pot Pie
A comforting dish featuring tender gnocchi, shredded rotisserie chicken, and a creamy sauce with mushrooms and thyme, perfect for a hearty and cozy meal.
Equipment
- 1 large sauté pan 12 inches wide, 3 inches deep
Ingredients
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms
- 1 ½ cups diced yellow onion
- 1 tablespoon fresh thyme leaves optional, plus extra for garnish
- 15 ounces thawed frozen peas and carrots
- 2 teaspoons reduced salt chicken bouillon seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded rotisserie chicken white meat
- 2 cans 10.5 ounces each cream of chicken with herbs soup
- 1 cup chicken stock
- 12 ounces potato gnocchi
Instructions
- Melt butter in a large sauté pan over medium heat.
- Add mushrooms, onions, thyme, chicken bouillon, salt, and black pepper; sauté for 2 to 3 minutes until vegetables are tender.
- Stir in shredded chicken, thawed peas and carrots, and cream of chicken soup until combined.
- Slowly add chicken stock, stirring to blend smoothly.
- Bring mixture to a gentle boil, then add gnocchi.
- Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring frequently, until gnocchi is tender and cooked through.
- Remove from heat and garnish with additional fresh thyme if desired before serving.
Notes
- Best served warm; store leftovers in the refrigerator up to 3 days.
- Add bell peppers or spinach for extra vegetables.