Description
This Gnocchi Chicken Pot Pie is a comforting and festive dinner recipe that combines tender rotisserie chicken, cremini mushrooms, and a creamy herb-infused sauce with fluffy potato gnocchi. It’s an easy one-pot meal perfect for a cozy night, offering a delicious twist on the traditional chicken pot pie without the hassle of making a crust.
Ingredients
Scale
Vegetables and Herbs
- 2 cups sliced cremini mushrooms (baby Bella mushrooms)
- 1½ cups diced yellow onion
- 1 tablespoon fresh thyme leaves plus additional for garnish
- 15 ounces frozen peas and carrots, thawed
Proteins and Dairy
- 3 cups diced rotisserie chicken white meat
- 2 tablespoons unsalted butter
Liquids and Seasonings
- 2 teaspoons reduced salt chicken bouillon seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 21 ounces (two 10.5-ounce cans) cream of chicken with herbs soup
- 3 cups unsalted chicken stock
Starches
- 16 ounce package potato gnocchi
Instructions
- Prepare the Ingredients: Slice the cremini mushrooms, dice the yellow onion, and shred the rotisserie chicken into bite-sized pieces. Thaw the frozen peas and carrots and set all ingredients aside for easy access during cooking.
- Sauté the Vegetables: In a large skillet or deep pan, melt the unsalted butter over medium heat. Add the diced onions and sliced mushrooms, cooking until they become tender and slightly golden, about 5-7 minutes. Stir occasionally to prevent burning.
- Add Seasonings and Chicken: Mix in the fresh thyme leaves, reduced salt chicken bouillon seasoning, salt, and black pepper. Stir well to coat the vegetables evenly. Then add the diced rotisserie chicken to the skillet, mixing to combine the flavors thoroughly.
- Incorporate Liquids and Vegetables: Pour in the cream of chicken with herbs soup and the unsalted chicken stock. Stir to combine all ingredients and bring the mixture to a gentle simmer. Add the thawed peas and carrots, stirring them into the sauce.
- Cook the Gnocchi: Add the potato gnocchi directly into the simmering mixture. Gnocchi will cook in the stock and sauce; stir occasionally and cook for about 3-5 minutes or until the gnocchi float to the surface and are tender.
- Simmer and Thicken: Allow the entire mixture to cook until thickened, around 5 more minutes on low heat, stirring frequently to prevent sticking. The sauce should be creamy and coat the gnocchi and chicken evenly.
- Final Touches and Serving: Taste and adjust seasoning if needed. Garnish with additional fresh thyme leaves before serving warm. This hearty dish is perfect served straight from the pan for a cozy festive dinner.
Notes
- Use rotisserie chicken for convenience, but leftover cooked chicken works as well.
- Frozen vegetables can be substituted with fresh peas and carrots if preferred.
- If the sauce is too thick, add a bit more chicken stock to reach desired consistency.
- Gnocchi cooks quickly – do not overcook to avoid mushy texture.
- For a dairy-free version, substitute butter with olive oil and confirm cream of chicken soup is dairy-free or use a homemade substitute.
Keywords: gnocchi chicken pot pie, chicken pot pie recipe, easy chicken dinner, creamy chicken gnocchi, one pot dinner