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
Scale
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