Gnocchi Chicken Pot Pie makes cooking the classic deep dish stew so much easier. It takes all the cozy comfort food flavor of the filling and converts it into a convenient, crustless, one-pot, 30-minute meal.
Crustless Chicken Pot Pie With Gnocchi
Our easy Gnocchi Chicken Pot Pie recipe makes a hearty, complete “sippable” supper, like my Chicken Pot Pie Soup, prepares it in a single pan, like my Chicken Pot Pie Skillet, and cooks it in a more convenient form without the hassle of a crust, like my Chicken Pot Pie Noodles.
This easy chicken pot pie recipe uses a few time-saving shortcuts: rotisserie chicken, a few cans of condensed soup, and fresh and frozen veggies form the classic pot pie filling, which pairs perfectly with the packaged, pillowy potato gnocchi.
What I especially love about this chicken pot pie with dumplings dinner is that it is a complete meal-in-one; it’s loaded with protein, vegetables, and starch, so you can skip the sides and serve it simply as a hearty and substantial supper served as a soup.
Why We Love Chicken Pot Pie Gnocchi Recipes
- Quick and easy to make in one pot.
- Uses a handful of simple ingredients.
- Same flavors as chicken pot pie served in soup form.
- The gnocchi simmers in the savory chicken broth base until fully cooked and tender.
- You can even make turkey pot pie with leftover Thanksgiving and Christmas turkey.
- Cozy, comforting, creamy, and hearty.
- Perfect dish for chilly fall and winter weather.
Gnocchi Chicken Pot Pie Ingredients
- Unsalted butter
- Cremini mushrooms (also known as baby Bella mushrooms)
- Yellow onion
- Fresh thyme leaves
- Chicken bouillon seasoning
- Salt
- Black pepper
- Rotisserie chicken white meat
- Frozen peas & carrots
- Cream of chicken with herbs soup
- Chicken stock
- Potato gnocchi
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chicken: I love the convenience of using a store-bought rotisserie chicken; however, you can cook your chicken however you like (roasted, baked, boiled, or in the instant pot). Typically two large boneless skinless chicken breasts will yield the 3 cups of diced chicken called for in this recipe.
- Swap The Soup: You can substitute the cans of cream of chicken with herbs for standard cream of chicken soup. If you make this substitution, you will want to add a teaspoon of poultry seasoning to your pot pie filling for added seasoning and flavor.
- Vary the Veggies: This recipe is so versatile! You can use any mix of vegetables, frozen or fresh. In addition to peas and carrots, you can make your own mixture using celery, green beans, sliced mushrooms, spinach, corn, diced potatoes, or your favorite root vegetable.
How to Make Gnocchi Chicken Pot Pie
- Form The Filling: Saute the butter, sliced crimini mushrooms, diced onions, fresh thyme leaves, chicken bouillon, salt, and black pepper until the veggies are tender. Add the chicken, peas & carrots, and cans of soup, stir, then stir in the chicken stock until the mixture is smooth and fully blended.
- Simmer The Soup: Bring the filling to a low boil, add the potato gnocchi, and simmer until the gnocchi is fully cooked and tender.
Pro Tip: Be sure to stir often to keep the gnocchi from sticking together. - Serve: Remove from the heat and garnish with fresh thyme leaves. Serve and enjoy!
Tips For Making The Best Gnocchi Chicken Pot Pie
- I like to use a grocery store shortcut and buy my cremini mushrooms in the package already sliced. You will only need an 8-ounce container. I find that I sometimes need to cut the slices in half as they can come in a bit too large of a slice.
- If you do not have access to fresh herbs, then dried thyme leaves will work just as well. You will reduce the amount used in this recipe to 1½ teaspoons of dried thyme leaves as they are more potent in flavor than the fresh leaves.
- This gnocchi chicken pot pie should be served while it is hot.
How to Store Gnocchi Chicken Pot Pie
- To Store: You can store the chicken pot pie without the gnocchi in an airtight container in the refrigerator for 1-2 days.
- To Freeze: The chicken pot pie (without the gnocchi) freezes very well, in an airtight container, for up to 2 months.
- To Reheat: Reheat on the stovetop.
More Comfort Food Recipes
Other Easy Pasta Recipes
If you tried this Gnocchi Chicken Pot Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Gnocchi Chicken Pot Pie
Serves — 8
Gnocchi Chicken Pot Pie is an easy one pot meal, prepared with all the classic comfort food flavor but without the work of cooking a crust.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
- In a large saute pan (12 inches wide x 3 inches deep), on medium heat, add the butter, sliced crimini mushrooms, diced onions, fresh thyme leaves, chicken bouillon, salt, and black pepper. Saute the vegetables for 2-3 minutes or until they are tender.2 tablespoons unsalted butter, 2 cups sliced cremini mushrooms, 1½ cups diced yellow onion, 1 tablespoon fresh thyme leaves, 2 teaspoons reduced salt chicken bouillon seasoning, ½ teaspoon salt, ½ teaspoon black pepper
- Add the diced rotisserie chicken, peas & carrots, and cream of chicken with herbs soup to the saute pan. Stir to combine fully.3 cups diced rotisserie chicken white meat, 15 ounce bag of frozen peas & carrots, 21 ounce (2 10.5-ounce) cans cream of chicken with herbs soup
- Slowly stir in the chicken stock until the pot pie mixture is smooth and fully blended.3 cups unsalted chicken stock
- Bring the filling mixture to a low boil, add the potato gnocchi, and reduce the heat to medium-low. Simmer the gnocchi chicken pot pie mixture for 10-15 minutes or until the gnocchi is fully cooked and tender. Be sure to stir often to keep the gnocchi from sticking together.16 ounce package of potato gnocchi
- Remove from the heat and garnish with additional fresh thyme leaves if desired.
Jenn’s Notes
Storage:
- To Store: You can store the chicken pot pie without the gnocchi, in an airtight container, in the refrigerator for 1-2 days.
- To Freeze: The chicken pot pie (without the gnocchi) freezes very well, in an airtight container, for up to 2 months.
- To Reheat: Reheat on the stovetop.
- The convenience of the store-bought rotisserie chicken makes this one-pot gnocchi chicken pot pie quick and easy to pull together on a busy night. You can cook your chicken however you like (roasted, baked, boiled, or in the instant pot). Typically 2 large boneless skinless chicken breasts will yield the 3 cups of diced chicken called for in this recipe.
- I buy my potato gnocchi in the dry pasta aisle of my local grocery store. It is not exactly hard, like rigatoni or another type of dry pasta, but it is packaged to be shelf stable. If you are using fresh gnocchi, then you will want to simmer your pot pie filling for about 10 minutes before adding the fresh gnocchi, as it will cook up much faster than the shelf-stable packages.
- You can substitute the cans of cream of chicken with herbs for standard cream of chicken soup. If you make this substitution, you will want to add a teaspoon of poultry seasoning to your pot pie filling for added seasoning and flavor.
- I like to utilize another grocery store shortcut and buy my cremini mushrooms in the package already sliced. You will only need an 8-ounce container. I do find that I sometimes need to cut the slices in half as they can come in a bit too large of a slice. That is completely my personal preference, though.
- If you do not have access to fresh herbs, then dried thyme leaves will work just as well. You will reduce the amount used in this recipe to 1½ teaspoons of dried thyme leaves as they are more potent in flavor than the fresh leaves.
Nutrition Info
Calories: 425kcal | Carbohydrates: 38g | Protein: 33g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1492mg | Potassium: 366mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5317IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 4mg
