Introduction
This Gnocchi Chicken Pot Pie reimagines the cozy classic by replacing the traditional pastry crust with pillowy, potato-based gnocchi. You get all the creamy, savory comfort of pot pie filling in a fraction of the time. It’s the ultimate one-pot weeknight meal that feels anything but ordinary.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8
Ingredients
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms (also known as baby Bella mushrooms)
- 1½ cups diced yellow onion
- 1 tablespoon fresh thyme leaves (plus additional for garnish)
- 2 teaspoons reduced salt chicken bouillon seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups diced rotisserie chicken white meat
- 15 ounce bag of frozen peas & carrots (thawed)
- 21 ounce (2 10.5-ounce) cans cream of chicken with herbs soup
- 3 cups unsalted chicken stock
- 16 ounce package of potato gnocchi
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium-high heat.
- Add the sliced cremini mushrooms and diced yellow onion. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened and the mushrooms have released their moisture.
- Stir in the fresh thyme leaves, reduced salt chicken bouillon seasoning, salt, and black pepper.
- Add the diced rotisserie chicken and the thawed peas & carrots. Stir to combine and heat through for about 2 minutes.
- Pour in the cream of chicken with herbs soup and unsalted chicken stock. Stir well until the mixture is smooth and begins to simmer.
- Once simmering, gently stir in the entire package of potato gnocchi. Reduce heat to medium, cover, and let it cook for 5-7 minutes, or until the gnocchi are tender and floating to the top. Stir occasionally to prevent sticking.
- Remove from heat. Let it sit for 2-3 minutes to thicken slightly. Garnish with additional fresh thyme leaves before serving.
Variations
- Make it Skillet-to-Table: Cook the entire recipe in a large, deep oven-safe skillet. For a browned top, broil the finished dish for 2-3 minutes until the gnocchi are golden.
- Add a Crunchy Topping: Sprinkle the top with buttery breadcrumbs, crushed crackers, or fried onions just before serving for added texture.
- Creamier Version: For an even richer sauce, stir in a 1/2 cup of heavy cream or sour cream during the last minute of cooking.
- Serve Over Greens: Spoon the gnocchi and sauce over a bed of fresh arugula or spinach for a lighter, deconstructed meal.
Tips for Success
- Thaw the peas and carrots completely to prevent the sauce from cooling down and slowing the cooking process.
- Avoid over-stirring once the gnocchi are added to prevent them from breaking apart. Gentle folds are best.
- If your sauce seems too thin, let it simmer uncovered for an extra few minutes to reduce and thicken.
- Taste before adding extra salt, as the soup and bouillon contain sodium.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan on the stovetop over medium-low heat, adding a splash of chicken stock or water to loosen the sauce as needed. You can also reheat individual portions in the microwave.
FAQ
Can I use homemade gnocchi?
Absolutely. Fresh or homemade gnocchi will cook faster, usually in about 3-4 minutes, so adjust the cooking time and add them in step 6 as directed.
My sauce is too thick. What can I do?
Simply stir in a little more unsalted chicken stock, 1/4 cup at a time, until you reach your desired consistency.
Can I make this ahead of time?
Yes, you can prepare the entire dish, let it cool, and refrigerate it for 1 day. Reheat gently on the stovetop, adding liquid as needed, as the gnocchi will absorb more sauce.
What can I use if I can’t find cream of chicken with herbs soup?
You can use regular cream of chicken soup and add an extra 1/2 teaspoon of dried thyme or an Italian herb blend.
Can I use dark meat chicken?
Yes, any diced cooked chicken from a rotisserie chicken will work perfectly, including a mix of white and dark meat.
Is this recipe freezer-friendly?
It can be frozen, but the texture of the gnocchi may become a bit softer or mealy upon thawing and reheating. For best results, freeze the sauce base without the gnocchi, then cook fresh gnocchi when you reheat the thawed sauce.