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
Scale
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms
- 1 ½ cups diced yellow onion
- 1 tablespoon fresh thyme leaves, optional
- 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
- 2 cans cream of chicken with herbs soup (10.5 ounces each)
- 1 cup chicken stock
- 12 ounces potato gnocchi
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