Looking for a delicious and comforting dish to serve at your next gathering? Look no further than Gnocchi Chicken Pot Pie! This recipe is not only flavorful and hearty but also easy to make, making it perfect for any occasion.
Why You’ll Love This Recipe?
- The combination of tender chicken, hearty vegetables, and pillowy gnocchi creates a mouthwatering flavor profile.
- With quick prep time and simple ingredients, this dish is perfect for busy weeknights or meal prep.
- The creamy and comforting texture of this pot pie will have everyone coming back for seconds.
Ingredient Notes:
- Unsalted butter: Adds richness and flavor to the dish.
- Cremini mushrooms: Provide a meaty texture and earthy flavor.
- Yellow onion: Adds sweetness and depth to the dish.
- Fresh thyme: Infuses a subtle herbaceous aroma.
- Chicken bouillon seasoning: Enhances the chicken flavor.
- Rotisserie chicken: Convenient and flavorful protein option.
- Peas & carrots: Add color and sweetness to the dish.
- Cream of chicken with herbs soup: Creates a creamy and savory base.
- Chicken stock: Adds depth of flavor.
- Potato gnocchi: A soft and fluffy potato dumpling that adds a unique twist to the classic pot pie.
Step-by-Step Instructions:
- In a large skillet, melt butter and sauté mushrooms, onion, and thyme until softened.
- Stir in chicken bouillon, salt, pepper, chicken, peas, carrots, cream of chicken soup, and chicken stock.
- Simmer until the mixture thickens, then stir in gnocchi.
- Transfer the mixture to a baking dish and bake until golden brown and bubbly.
- Garnish with fresh thyme before serving.
Helpful Tips:
- For a golden crust, brush the top of the pot pie with melted butter before baking.
- Feel free to customize the vegetables or protein based on your preferences.
- Leftover pot pie can be frozen for future meals.
Expert Tips for the Best Results:
- To add extra flavor, consider adding a splash of white wine to the skillet when sautéing the vegetables.
- For a crispy top, sprinkle a mixture of breadcrumbs and Parmesan cheese before baking.
Serving Suggestions:
Serve Gnocchi Chicken Pot Pie with a side salad or roasted vegetables for a complete meal. Pair it with a glass of Chardonnay or Pinot Noir for a delightful dining experience.
Storage and Reheating Tips:
To store leftovers, cover the pot pie with foil and refrigerate for up to 3 days. Reheat in the oven at 350°F until heated through to maintain the best texture and flavor.
Frequently Asked Questions:
- Can I use homemade gnocchi instead of store-bought? Yes, homemade gnocchi will work just as well in this recipe.
- Can I make this pot pie ahead of time? Yes, you can assemble the pot pie ahead of time and bake it when ready to serve.
- Can I use chicken thighs instead of white meat? Absolutely, feel free to use any chicken meat you prefer.
- Can I make this recipe vegetarian? Yes, simply omit the chicken and use vegetable stock for a vegetarian version.
Conclusion:
Gnocchi Chicken Pot Pie is a festive and comforting dish that is sure to impress your guests. With its rich flavors and creamy texture, this recipe is a crowd-pleaser for any occasion. Give it a try and let us know how it turns out!
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Gnocchi Chicken Pot Pie: Festive Dinner
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
Description
This Gnocchi Chicken Pot Pie is a festive twist on a classic comfort food. Creamy chicken and vegetable filling topped with pillowy potato gnocchi make this dish perfect for a special dinner.
Ingredients
Main Filling:
-
- 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
- 3 cups diced rotisserie chicken white meat
- 15 ounce bag of frozen peas & carrots, thawed
- 2 cans (21 oz) cream of chicken with herbs soup
- 3 cups unsalted chicken stock
Topping:
- 16 oz package of potato gnocchi
Instructions
- Prepare Filling: In a large skillet, melt butter and sauté mushrooms, onions, thyme, bouillon, salt, and pepper until tender. Add chicken, peas & carrots, soup, and chicken stock. Simmer for 10 minutes.
- Assemble Pot Pie: Transfer filling to a baking dish. Top with uncooked gnocchi in an even layer.
- Bake: Bake at 375°F for 30-35 minutes until gnocchi is cooked through and golden brown.
- Serve: Garnish with fresh thyme leaves before serving.
Notes
- You can customize the vegetables in the filling based on your preference.
- Feel free to add grated cheese on top of the gnocchi before baking for a cheesy crust.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg