This gnocchi chicken pot pie is my go-to comfort meal when I want something creamy, cozy, and filling without turning on the oven. I love how it delivers all the familiar flavors of a classic chicken pot pie, but the potato gnocchi make it heartier and perfect for busy weeknights.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly while still tasting like slow-cooked comfort food. The creamy sauce, tender chicken, and soft gnocchi make every bite satisfying. I also enjoy how flexible it is, letting me use simple ingredients I usually already have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter
2 cups cremini mushrooms, sliced
1½ cups yellow onion, diced
1 tablespoon fresh thyme leaves
1 teaspoon chicken bouillon seasoning
½ teaspoon black pepper
3 cups diced rotisserie chicken, white meat
15 ounces frozen peas
21 ounces cream of chicken and herb soup
2 cups chicken stock
16 ounces potato gnocchi
Directions
I begin by melting the butter in a large skillet over medium heat. I add the mushrooms and onions and cook them until they soften and release their moisture. Once fragrant, I stir in the thyme, chicken bouillon seasoning, and black pepper.
Next, I add the diced chicken and frozen peas, stirring until everything is evenly combined. I pour in the cream of chicken soup and chicken stock, mixing until the sauce is smooth and creamy. When the mixture starts to gently simmer, I add the gnocchi and stir carefully.
I let everything cook for a few minutes until the gnocchi are tender and the sauce thickens slightly. Once it reaches a rich, creamy consistency, I remove it from the heat and allow it to rest briefly before serving.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation takes around 10 minutes, and cooking takes about 25 minutes, so the total time is roughly 35 minutes.
Variations
I sometimes add carrots or corn for extra vegetables. When I want a richer flavor, I stir in a splash of heavy cream. For extra freshness, I like finishing the dish with a bit more fresh thyme or a sprinkle of grated parmesan.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a little chicken stock if the sauce thickens too much.
FAQs
Can I use shelf-stable gnocchi?
Yes, I regularly use shelf-stable potato gnocchi, and it works very well in this dish.
Can I make this ahead of time?
I can prepare it a day in advance and reheat it gently, though I prefer it freshly made for the best texture.
Can I substitute raw chicken for rotisserie chicken?
I can, but I make sure to fully cook the chicken before adding the liquids.
Can this recipe be frozen?
I don’t recommend freezing it because the gnocchi can become soft and lose their texture.
Can I make this dish gluten-free?
I can make it gluten-free by using gluten-free gnocchi and gluten-free soup options.
Conclusion
This gnocchi chicken pot pie is one of my favorite comfort meals when I need something warm, creamy, and satisfying. I love how easy it is to make while still delivering all the flavors of a classic pot pie in a cozy, one-pan dish.
Gnocchi Chicken Pot Pie is a cozy, one-pan comfort meal made on the stovetop with tender chicken, soft gnocchi, vegetables, and a creamy, flavorful sauce. It’s a modern twist on classic pot pie without the crust or oven time.
Total Time:35 minutes
Yield:6 servings
Ingredients
2 tablespoons unsalted butter
2 cups cremini mushrooms, sliced
1½ cups yellow onion, diced
1 tablespoon fresh thyme leaves
1 teaspoon chicken bouillon seasoning
½ teaspoon black pepper
3 cups diced rotisserie chicken, white meat
15 ounces frozen peas
21 ounces cream of chicken and herb soup
2 cups chicken stock
16 ounces potato gnocchi
Instructions
Melt the butter in a large skillet over medium heat.
Add mushrooms and onions; sauté until softened and fragrant.
Stir in thyme, chicken bouillon seasoning, and black pepper.
Add diced chicken and frozen peas; stir to combine.
Pour in cream of chicken soup and chicken stock; mix until smooth and creamy.
Bring the mixture to a gentle simmer, then add the gnocchi.
Cook for a few minutes until the gnocchi are tender and the sauce thickens.
Remove from heat and let rest briefly before serving.
Notes
Add carrots or corn for more vegetables.
Stir in a splash of heavy cream for added richness.
Top with fresh thyme or parmesan before serving.
Use gluten-free gnocchi and soup to make the dish gluten-free.
Reheat with a splash of chicken stock to loosen the sauce.
