Chicken Gnocchi Pot Pie
An easy, comforting one-pot meal featuring tender chicken, cremini mushrooms, and potato gnocchi in a creamy sauce.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms also known as baby Bella mushrooms
- 1.5 cups diced yellow onion
- 1 tablespoon fresh thyme leaves plus additional for garnish
- 2 teaspoons reduced salt chicken bouillon seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups diced rotisserie chicken white meat
- 15 ounce bag of frozen peas & carrots thawed
- 21 ounce cream of chicken with herbs soup approx. 2 cans of 10.5 ounces each
- 3 cups unsalted chicken stock
- 16 ounce package of potato gnocchi
Instructions
Preparation Steps
- In a large sauté pan, melt the butter over medium heat. Add sliced cremini mushrooms, diced yellow onion, fresh thyme leaves, chicken bouillon seasoning, salt, and black pepper. Sauté for 2 to 3 minutes until vegetables are tender.
- Add diced rotisserie chicken, thawed peas and carrots, and cream of chicken with herbs soup to the pan. Stir thoroughly to combine.
- Slowly stir in the unsalted chicken stock until the mixture is smooth and fully blended.
- Bring the mixture to a low boil. Add the potato gnocchi, reduce heat to medium-low, and simmer for 10 to 15 minutes, stirring often, until the gnocchi is tender and cooked through.
- Remove from heat and garnish with additional fresh thyme leaves, if desired. Serve warm.
Notes
This crustless pot pie is perfect for quick weeknight dinners and can be prepared ahead by storing the filling separately from the gnocchi.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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