Description
Gnocchi Chicken Pot Pie is a comforting dinner dish that brings together tender gnocchi, shredded chicken, and a creamy vegetable filling in a hearty pot pie style.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms
- 1 ½ cups diced yellow onion
- 1 tablespoon fresh thyme leaves (optional plus additional 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 cream of chicken with herbs soup (10.5 ounces each)
- 1 cup chicken stock
- 12 ounces potato gnocchi
Instructions
- In a large sauté pan (12 inches wide by 3 inches deep) 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 to 3 minutes until vegetables are tender.
- Add shredded rotisserie chicken, thawed peas and carrots, and cream of chicken with herbs soup to the pan. Stir thoroughly to combine all ingredients.
- Slowly stir in chicken stock until the mixture is smooth and well blended.
- Bring the mixture to a gentle boil. Add potato gnocchi, reduce heat to medium-low, and simmer for 10 to 15 minutes, stirring frequently to prevent sticking, until gnocchi is tender and cooked through.
- Remove from heat and garnish with additional fresh thyme leaves if desired before serving.
Notes
- For a vegetarian version, substitute shredded chicken with a plant-based protein.
- Feel free to add other vegetables like corn or green beans for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg