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Gnocchi Chicken Pot Pie
Gnocchi chicken pot pie is the ultimate comfort food with its rich and creamy savory flavors, tender gnocchi, and hearty chicken in a herb-infused sauce.
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When you’re craving comfort food with a twist, gnocchi chicken pot pie hits the spot. Imagine the classic flavors of creamy chicken pot pie paired with soft, pillowy gnocchi—each bite is hearty and satisfying. This easy-to-make dish brings together familiar ingredients with a new flair, making it a family favorite for busy weeknights or cozy weekends.
What You Need To Know:
MAIN INGREDIENTS: Butter, cremini mushrooms, yellow onion, thyme, rotisserie chicken, peas and carrots, cream of chicken soup, chicken stock, potato gnocchi
QUICK STEPS: Sauté vegetables, add chicken and soup, stir in chicken stock, simmer with gnocchi, cook until tender
TOTAL TIME AND YIELD: 30 minutes, serves 8
Why This Recipe
Our team tested and adjusted this recipe to make sure the soft gnocchi, creamy sauce, and tender vegetables work together perfectly. The gnocchi stays firm without getting mushy, while the vegetables add just enough texture to complement the smooth sauce. Every element has been fine-tuned so that each bite offers the right combination of creaminess and texture, making this recipe stand out.
Gnocchi Chicken Pot Pie Ingredients
Soft potato gnocchi provides a delightful chewiness to this rich and creamy dish alongside the tender rotisserie chicken.
The earthy flavor of cremini mushrooms perfectly pairs with the chicken and gnocchi.
The fresh thyme leaves subtly enhance the savory notes of the chicken and mushrooms.
Here’s what you’ll need:
- 2 tablespoons of unsalted butter
- 2 cups of sliced cremini mushrooms (also known as baby Bella mushrooms)
- 1½ cups of diced yellow onion
- 1 tablespoon of fresh thyme leaves (Optional: plus additional for garnish)
- 2 teaspoons of reduced salt chicken bouillon seasoning
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 3 cups of shredded rotisserie chicken white meat
- 15-ounce bag of frozen peas & carrots, thawed
- 2 (10.5-ounce) cans of cream of chicken with herbs soup
- 1 cup of chicken stock
- 12-ounce package of potato gnocchi
Substitutions And Additions
BUTTER: You can substitute the butter with olive oil in this delicious recipe, which will still provide a rich flavor.
CREMINI MUSHROOMS: If you can’t find cremini mushrooms, you can substitute them with white button mushrooms or portobello mushrooms.
FRESH THYME LEAVES: If fresh thyme is not available, you can use dried thyme. Remember to use less, as dried herbs are more potent.
ROTISSERIE CHICKEN: If you prefer, you can cook your own chicken breast or thighs. You can roast, bake, or boil it according to your preference.
How To Make This Gnocchi Chicken Pot Pie Recipe
Making our gnocchi chicken pot pie is a straightforward process that involves sautéing, mixing, and simmering.
Here’s how to do it:
OUR RECIPE DEVELOPER SAYS
If you’re feeding a crowd or want leftovers for later, feel free to double the recipe. This pot pie reheats wonderfully, making it an excellent option for meal prepping.
STEP ONE: Start with a large saute pan, 12 inches wide by three 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 two to three minutes or until they are tender.
STEP TWO: Add the diced rotisserie chicken, peas and carrots, and cream of chicken with herbs soup to the saute pan. Stir to combine fully.
STEP THREE: Slowly stir in the chicken stock until the pot pie mixture is smooth and fully blended.
PRO TIP:
While the recipe includes various flavorful ingredients, taste as you go and adjust the seasoning to your preference.
Remember to season each component, including the chicken, mushrooms, and sauce, to ensure a well-balanced and tasty final dish.
STEP FOUR: Bring the filling mixture to a low boil. Add the potato gnocchi, and reduce the heat to medium-low heat. Simmer the gnocchi chicken pot pie mixture for ten to 15 minutes or until the gnocchi is fully cooked and tender.
Be sure to stir often to keep the gnocchi from sticking together.
PRO TIP:
If you are using fresh gnocchi, you will want to simmer your pot pie filling for about ten minutes before adding it, as it will cook up much faster than the shelf-stable packages.
STEP FIVE: Remove from the heat and garnish with additional fresh thyme leaves if desired.
How To Serve Gnocchi Chicken Pot Pie
Our one-pot gnocchi chicken pot pie is a delicious dish that can be served in a variety of ways. Here are some suggestions:
Serve it as a main course with a side of fresh tomato cucumber salad to balance out the richness of the pot pie.
For a more personalized touch, you can serve the gnocchi chicken pot pie in individual ramekins. This is a great option for dinner parties or special occasions.
Serve it with a side of crusty bread or dinner rolls to soak up the delicious, creamy sauce.
There’s nothing like a warm, hearty pot pie on a cold day. Serve it as a comfort food during the colder months for a satisfying meal.
We think pot pie is the ultimate comfort food. Our chicken pot pie with tater tots and chicken pot pie noodles are two ways to give a different spin to a classic.
MORE POT PIE RECIPES
How To Store Gnocchi Chicken Pot Pie
Storing your gnocchi chicken pot pie properly helps maintain its freshness and flavor for leftovers. Whether you’re making it ahead or saving leftovers, here’s how to do it.
MAKE AHEAD: You can prepare the filling ahead of time and refrigerate it for up to 24 hours before cooking. When ready to serve, simply reheat and cook the gnocchi right before serving to keep it fresh and tender.
IN THE FRIDGE: Once cooled, store leftovers in an airtight container in the fridge for up to three days. The gnocchi will stay soft, and the sauce will maintain its creamy consistency.
IN THE FREEZER: To freeze, transfer the cooled dish into a freezer-safe container and store for up to three months. Thaw in the fridge overnight before reheating to maintain the best texture and flavor.
REHEATING: Reheat on the stovetop over low heat, adding a splash of chicken stock if needed to thin the sauce.
You can also microwave individual portions for one to two minutes, stirring halfway through to heat evenly.
Why We Love This Recipe
There are many reasons why we love this gnocchi chicken pot pie. Here are a few:
CONVENIENCE: The use of store-bought rotisserie chicken and gnocchi makes this dish quick and easy to pull together, perfect for busy weeknights.
COMFORTING: The creamy, savory flavors of this dish make it the ultimate comfort food. It’s like a warm hug in a bowl.
UNIQUE TWIST: The addition of gnocchi gives a unique twist to the traditional chicken pot pie, making it even more satisfying and hearty.
Our gnocchi chicken pot pie is a comforting and satisfying dish that’s perfect for any occasion. Its unique blend of tender gnocchi and savory chicken in a creamy, herb-infused sauce makes it a crowd-pleaser.
Gnocchi Chicken Pot Pie Frequently Asked Questions
Can I use other types of mushrooms instead of cremini?
You can use white button mushrooms or portobello mushrooms as a substitute for cremini mushrooms.
Can I use dried thyme instead of fresh thyme?
You can use dried thyme. However, remember to use less, as dried herbs are more potent.
Can I make my own gnocchi for this recipe?
If you’re feeling adventurous, you can try making your own homemade gnocchi.
Just remember to adjust the cooking time, as homemade gnocchi may cook faster.
Can I use other types of chicken instead of rotisserie chicken?
You can cook your own chicken however you like — roasted, baked, boiled, or in the instant pot.
Typically, two large boneless skinless chicken breasts will yield the three cups of diced chicken called for in this recipe.
More Recipes You’ll Love
- One Pot Chicken Parmesan Pasta
- Chicken Spaghetti
- Chicken Casserole
- Crockpot Chicken and Gravy
- Grilled Corn on the Cob
Gnocchi Chicken Pot Pie
Gnocchi chicken pot pie is the ultimate comfort food with its rich and creamy savory flavors, tender gnocchi, and hearty chicken in a herb-infused sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Ingredients
- 2 tablespoons unsalted butter
- 2 cups cremini mushrooms sliced
- 1½ cups yellow onion diced
- 1 tablespoon fresh thyme leaves Optional: plus additional for garnish
- 2 teaspoons reduced salt chicken bouillon seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded rotisserie chicken white meat
- 15- ounce frozen peas & carrots thawed
- 2 cans cream of chicken with herbs soup two 10.5-ounce cans
- 1 cup chicken stock
- 12 ounce 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 to 3 minutes or until they are tender.
- Add the diced rotisserie chicken, peas & carrots, and cream of chicken with herbs soup to the saute pan. Stir to combine fully.
- Slowly stir in the chicken stock until the pot pie mixture is smooth and fully blended.
- 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.
- Remove from the heat and garnish with additional fresh thyme leaves if desired.
Notes
- If you’re feeding a crowd or want leftovers for later, feel free to double the recipe. This pot pie reheats wonderfully, making it an excellent option for meal prepping.
- While the recipe includes various flavorful ingredients, taste as you go and adjust the seasoning to your preference. Remember to season each component, including the chicken, mushrooms, and sauce, to ensure a well-balanced and tasty final dish.
- If you are using fresh gnocchi, you will want to simmer your pot pie filling for about 10 minutes before adding it, as it will cook up much faster than the shelf-stable packages.
Nutrition
Calories: 330kcal | Carbohydrates: 28g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 767mg | Potassium: 295mg | Fiber: 5g | Sugar: 5g | Vitamin A: 538IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 3mg
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