Description
Gnocchi Chicken Pot Pie offers an irresistible flavor with tender gnocchi, savory chicken, and creamy sauce—ideal for a quick family dinner or cozy meal.
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 frozen peas and carrots (thawed)
- 2 teaspoons reduced salt chicken bouillon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded rotisserie chicken
- 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.
- Sauté sliced mushrooms and diced onions until softened, about 3 minutes.
- Add thyme, chicken bouillon, salt, and black pepper; stir to combine.
- Add shredded chicken and thawed peas and carrots; mix in cream of chicken soup.
- Pour in chicken stock slowly; stir until smooth and well-blended.
- Bring to a gentle boil, add potato gnocchi, and reduce heat to simmer for 10-15 minutes until gnocchi float.
- Serve hot, garnished with fresh thyme.
Notes
To store leftovers, refrigerate in an airtight container for up to three days or freeze for up to three months.
For a thicker sauce, simmer longer until desired consistency is reached.
Consider adding other vegetables like corn or bell peppers for more variety.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg