Description
This Gnocchi Chicken Pot Pie is a comforting dish brimming with creamy flavor and tender gnocchi. Perfect for quick dinners or cozy gatherings!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms
- 1 ½ cups diced yellow onion
- 1 tablespoon fresh thyme leaves
- 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 (white meat)
- 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.
- Add mushrooms and onion, stirring until softened. Incorporate thyme, salt, pepper, and bouillon seasoning.
- Mix in shredded chicken, peas and carrots, and cream of chicken soup until combined.
- Pour in chicken stock and bring to a gentle boil, letting it thicken slightly.
- Stir in potato gnocchi and simmer for 10-15 minutes, stirring frequently.
- Remove from heat and garnish with fresh thyme before serving.
Notes
Store any leftovers in an airtight container at room temperature for up to 2 hours.
To maintain texture, store cooked gnocchi separately when preparing for future meals.
Consider adding a splash of white wine after sautéing for enhanced flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg