Gnocchi Chicken Pot Pie

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

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. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened and the mushrooms have released their moisture.
3. Stir in the fresh thyme leaves, reduced salt chicken bouillon seasoning, salt, and black pepper.
4. Add the diced rotisserie chicken and the thawed peas & carrots. Stir to combine and heat through for about 2 minutes.
5. Pour in the cream of chicken with herbs soup and unsalted chicken stock. Stir well until the mixture is smooth and begins to simmer.
6. 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.
7. 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.