Description
This Gnocchi Chicken Pot Pie combines tender gnocchi and savory rotisserie chicken in a creamy, flavorful filling. Perfect for a cozy dinner, it’s quick and easy to make, making it ideal for families or gatherings. Delight in this comforting dish that warms the heart!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cups cremini mushrooms, sliced
- 1 ½ cups yellow onion, diced
- 1 tablespoon fresh thyme leaves, optional
- 15 ounces frozen peas and carrots, thawed
- 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.
- Sauté cremini mushrooms and yellow onion for 2-3 minutes until softened.
- Add fresh thyme, chicken bouillon, salt, and pepper; mix well.
- Incorporate shredded chicken, peas, carrots, and cream of chicken soup; stir to combine.
- Gradually add chicken stock and bring mixture to a gentle boil.
- Add potato gnocchi and simmer for 10-15 minutes, stirring frequently.
- Remove from heat, garnish with thyme, and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator.
For freezing, use a freezer-safe container and consume within 3 months.
Add a splash of stock when reheating to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg