Gnocchi Chicken Pot Pie

Introduction

This gnocchi chicken pot pie takes the cozy, nostalgic flavors of a classic and transforms them into a hearty, one-pot meal that’s ready in under 30 minutes. The pillowy potato gnocchi soak up the rich, creamy herb broth, creating the ultimate comforting texture. You get all the satisfaction of pot pie without the fuss of making a crust.

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

1. In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium-high heat.
2. Add the sliced cremini mushrooms and diced yellow onion. Sauté for 5-6 minutes, until the onions are translucent and the mushrooms have released their moisture.
3. Stir in the fresh thyme leaves, reduced salt chicken bouillon seasoning, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add the diced rotisserie chicken and the thawed frozen peas & carrots. Stir to combine.
5. Pour in the cream of chicken with herbs soup and the unsalted chicken stock. Stir well to combine and bring the mixture to a gentle boil.
6. Add the entire package of potato gnocchi to the pot. Stir gently to submerge them in the liquid.
7. Reduce the heat to medium-low, cover the pot, and simmer for 5-7 minutes, or until the gnocchi are tender and floating to the surface.
8. Remove from heat, garnish with additional fresh thyme leaves, and serve immediately.

Variations

• Creamier Finish: For a thicker, richer sauce, mix 1/2 cup of the hot broth with 1/4 cup sour cream or cream cheese until smooth, then stir it back into the finished pot pie.
• Crust-Topped Casserole: Transfer the finished mixture to a greased baking dish, top with refrigerated biscuit dough or puff pastry, and bake at 375°F until the topping is golden brown.
• Lighter Broth: If you prefer a less creamy dish, substitute one can of the soup with an additional cup of unsalted chicken stock.
• Serve Over Mash: Skip simmering the gnocchi directly in the pot. Cook them separately according to package directions and ladle the finished chicken and vegetable stew over top.

Tips for Success

• Thaw the frozen peas and carrots by running them under cool water in a colander for a few minutes to ensure they heat through quickly.
• Resist the urge to stir the pot too frequently once the gnocchi are added, as this can cause them to break apart.
• Taste for seasoning at the end. The salt level can vary based on your rotisserie chicken and stock, so adjust with extra black pepper or a pinch more bouillon if needed.
• Use a rotisserie chicken for maximum ease, or substitute with leftover cooked turkey for a delicious twist.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat, adding a splash of chicken stock or water to loosen the sauce as the gnocchi will continue to absorb liquid.

FAQ

Can I use homemade gnocchi?

Yes, fresh homemade gnocchi can be used. Add them in the final simmering step, but they may cook even faster, in about 3-4 minutes.

What can I use instead of cremini mushrooms?

White button mushrooms are a fine substitute. For a deeper flavor, you can use sliced shiitake mushrooms.

Is this recipe freezer-friendly?

It’s not recommended to freeze this dish fully assembled, as the gnocchi and creamy sauce can become grainy and fall apart upon thawing and reheating.

My sauce seems too thin. How can I thicken it?

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the simmering pot pie and cook for 1-2 additional minutes until thickened.

Can I make this in a slow cooker?

Yes. Sauté the mushrooms and onions first, then add everything except the gnocchi to the slow cooker. Cook on low for 4-5 hours, then stir in the gnocchi and cook on high for 20-30 minutes until tender.

Do I need to cook the gnocchi first?

No, the gnocchi cook directly in the simmering broth. This saves time and allows them to absorb maximum flavor.