Gnocchi Chicken Pot Pie (Printable Version)
Savory chicken and tender gnocchi simmered with mushrooms and herbs for a cozy dish.
# What You'll Need:
→ Dairy and Fats
01 -
2 tablespoons unsalted butter
→ Vegetables and Herbs
02 -
2 cups sliced cremini mushrooms
03 -
1 ½ cups diced yellow onion
04 -
1 tablespoon fresh thyme leaves (optional plus additional for garnish)
05 -
15 ounces thawed frozen peas and carrots
→ Seasonings
06 -
2 teaspoons reduced salt chicken bouillon seasoning
07 -
½ teaspoon salt
08 -
½ teaspoon black pepper
→ Proteins
09 -
3 cups shredded rotisserie chicken white meat
→ Canned Goods and Liquids
10 -
2 cans cream of chicken with herbs soup (10.5 ounces each)
11 -
1 cup chicken stock
→ Pasta
12 -
12 ounces potato gnocchi
# Step-by-Step Guide:
01 -
In a large sauté pan (12 inches wide by 3 inches deep) over medium heat, melt the butter. Add sliced cremini mushrooms, diced onions, fresh thyme leaves, chicken bouillon seasoning, salt, and black pepper. Sauté for 2 to 3 minutes until vegetables are tender.
02 -
Add shredded rotisserie chicken, thawed peas and carrots, and cream of chicken with herbs soup to the pan. Stir thoroughly to combine all ingredients.
03 -
Slowly stir in chicken stock until the mixture is smooth and well blended.
04 -
Bring the mixture to a gentle boil. Add potato gnocchi, reduce heat to medium-low, and simmer for 10 to 15 minutes, stirring frequently to prevent sticking, until gnocchi is tender and cooked through.
05 -
Remove from heat and garnish with additional fresh thyme leaves if desired before serving.
# Additional Notes:
01 -
Stir frequently during simmering to prevent gnocchi from sticking and ensure even cooking.