Description
This Gnocchi Chicken Pot Pie is the ultimate comfort food! With creamy sauce, tender chicken, and pillowy gnocchi, it brings warmth and deliciousness to your table in just 45 minutes.
Ingredients
- Unsalted Butter (2 tablespoons)
- Sliced Cremini Mushrooms (2 cups)
- Diced Yellow Onion (1 ½ cups)
- Fresh Thyme Leaves (1 tablespoon, optional)
- Thawed Frozen Peas and Carrots (15 ounces)
- Reduced Salt Chicken Bouillon Seasoning (2 teaspoons)
- Salt (½ teaspoon)
- Black Pepper (½ teaspoon)
- Shredded Rotisserie Chicken (3 cups)
- Cream of Chicken with Herbs Soup (2 cans, 10.5 ounces each)
- Chicken Stock (1 cup)
- Potato Gnocchi (12 ounces)
Instructions
- Melt butter in a large sauté pan over medium heat.
- Sauté sliced mushrooms, diced onion, thyme, bouillon seasoning, salt, and pepper until tender.
- Add shredded chicken, peas and carrots, and cream of chicken soup; mix well.
- Stir in chicken stock and let simmer until creamy.
- Add potato gnocchi, reduce heat, and simmer until gnocchi float, about 10-15 minutes.
- Garnish with fresh thyme and serve.
Notes
Store leftovers in an airtight container for up to 3 days.
For longer storage, freeze portions for up to 3 months; refresh with a splash of chicken stock when reheating.
This dish can be made ahead by preparing the filling and refrigerating until ready to cook.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg