Gnocchi Chicken Pot Pie

5 from 2 votes

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 Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings: (1 cup) servings

Calories: 425kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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.

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