Name: GNOCCHI CHICKEN POT PIE: Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 2 cups sliced cremini mushrooms; 1½ cups diced yellow onion; 1 tbsp fresh thyme leaves; 2 tsp salt chicken bouillon seasoning; ½ tsp salt; ½ tsp black pepper; 3 cups rotisserie chicken white meat; 15 oz frozen peas & carrots; 21 oz cream of chicken with herbs soup; 3 cups unsalted chicken stock; 16 oz potato gnocchi

Jump to Recipe·5.2 from 13 reviews

If you’ve ever craved the ultimate comfort food but wanted something just a bit more indulgent and fun, GNOCCHI CHICKEN POT PIE: is about to become your new obsession. Picture pillowy potato gnocchi swimming in a creamy herb sauce with sweet carrots, vibrant peas, savory chicken, and earthy mushrooms—each bite is a spoonful of homey happiness with a twist! This creative mash-up is impossibly cozy and just right for busy weeknights, yet impressive enough to wow friends or family when you’re feeling a bit fancy.

GNOCCHI CHICKEN POT PIE: Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how every ingredient plays a key role in building flavor and texture—nothing here is filler. Each component adds richness, color, or that touch of nostalgia that makes GNOCCHI CHICKEN POT PIE: a forever favorite in my kitchen.

Unsalted Butter: Adds richness and creates a luscious base for the vegetables and mushrooms to cook in.
Cremini Mushrooms: These bring a deep, savory earthiness that balances the creamy sauce beautifully.
Yellow Onion: Provides a sweet, aromatic backbone that ties all the flavors together.
Fresh Thyme Leaves: Lends a lively, herbal brightness that wakes up the whole dish.
Chicken Bouillon Seasoning: Infuses the sauce with umami and an extra chicken flavor punch.
Salt: Heightens all the subtle flavors—don’t skip it!
Black Pepper: Brings warmth and a mellow spiciness to cut through the creaminess.
Rotisserie Chicken (white meat): Makes things super convenient, while keeping the dish juicy and protein-packed.
Frozen Peas & Carrots: These take care of the veggie factor—colorful, sweet, and no chopping required.
Cream of Chicken with Herbs Soup: Ensures the sauce turns out extra creamy and deeply savory with hints of fragrant herbs.
Unsalted Chicken Stock: Rounds out the sauce, adding both body and savory flavor without making things too salty.
Potato Gnocchi: These delightful little dumplings replace traditional pot pie crust, making the dish heartier and (in my opinion) even more irresistible!

How to Make GNOCCHI CHICKEN POT PIE:

Step 1: Sauté the Veggies and Mushrooms

Start by melting the butter in a large, deep skillet or Dutch oven over medium heat. Toss in your diced onions and sliced cremini mushrooms, and cook until the mushrooms brown and the onions turn beautifully translucent—about 8-10 minutes. Add the fresh thyme for the last minute to really draw out its flavor and make your kitchen smell amazing.

Step 2: Build the Soup Base

Sprinkle on the chicken bouillon, salt, and pepper. Stir well so the veggies get coated in those savory, herby good vibes! Next, pour in the cream of chicken with herbs soup and unsalted chicken stock. Give it all a gentle stir, and bring the mixture to a low simmer so the flavors meld into something irresistibly creamy and comforting.

Step 3: Add the Chicken and Vegetables

Stir in the shredded rotisserie chicken and the frozen peas and carrots. Let everything cook together for 3-5 minutes. The veggies will brighten up, the chicken will soak up flavor, and everything will transform into a savory stew you’ll want to taste already!

Step 4: Cook the Gnocchi

Gently add the potato gnocchi to the simmering pot—there’s no need to cook them separately! Let them bubble and bob for about 4-5 minutes, or until they float and are deliciously tender. This magical step thickens the stew, making GNOCCHI CHICKEN POT PIE: spoonable, rich, and so satisfying.

Step 5: Adjust and Finish

Give your pot pie one last check for seasoning—add extra salt or pepper if needed. When everything is creamy and the gnocchi are soft, turn off the heat. Let it sit for a minute or two so the sauce thickens up even further. The result? A dreamy stew that holds perfectly on a spoon!

How to Serve GNOCCHI CHICKEN POT PIE:

Garnishes

You can sprinkle on a little extra fresh thyme or even some chopped parsley if you want a bright pop of color. For an extra homey touch, a small handful of grated Parmesan on top is quite possibly irresistible—and totally encouraged!

Side Dishes

Since GNOCCHI CHICKEN POT PIE: is hearty all on its own, I love to pair it with a super simple green salad tossed in a tangy vinaigrette, or some crusty bread for dunking in the creamy sauce. Even something as simple as steamed green beans or roasted asparagus on the side will keep things fresh and balanced.

Creative Ways to Present

If you’re entertaining, spoon the pot pie into individual ramekins and top each with a puff pastry round that’s baked until golden—adorable and festive! Or serve it family-style, straight from the pot or in a big, warm casserole dish at the center of the table, letting everyone dig in and help themselves.

Make Ahead and Storage

Storing Leftovers

Store leftover GNOCCHI CHICKEN POT PIE: in an airtight container in the fridge for up to 3 days. The flavors get even cozier as they sit, and the gnocchi stay nice and tender without turning mushy.

Freezing

If you want to freeze a batch, just know that the creamy sauce and gnocchi can thicken a bit upon thawing—but the taste is always spot-on. Let the dish cool completely before portioning into freezer-safe containers, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat gently on the stovetop over low heat, adding a splash of chicken stock or milk to loosen the sauce, if needed. Stir occasionally until warmed through. You can also microwave individual servings—just be sure to cover them to retain moisture.

FAQs

Can I use homemade chicken instead of rotisserie?

Absolutely! Any cooked, shredded chicken will work. If you have leftover grilled or roasted chicken breasts, just dice or shred them and use in place of the rotisserie—it’s a great way to use up leftovers and gives the recipe a little personal spin.

Is there a way to make this vegetarian?

Yes! Swap in a plant-based chicken alternative or just load up on extra mushrooms, carrots, and peas. Make sure to use vegetable bouillon and a vegetarian cream soup, and you’ll have a totally meatless version that’s still every bit as comforting and delicious.

Can I use shelf-stable gnocchi instead of fresh?

Shelf-stable or frozen gnocchi will both work beautifully in GNOCCHI CHICKEN POT PIE:. Just check the package instructions for cooking times—they may take a minute or two longer to cook through, but will still deliver that pillowy texture.

Will this recipe work without mushrooms?

If you’re not a fan of mushrooms, simply leave them out or substitute with extra onions or a handful of diced celery for more crunch. The dish will lose some earthiness, but it’ll still taste wonderfully creamy and inviting.

Can I make this gluten-free?

Definitely! Look for gluten-free gnocchi (they’re widely available now), and make sure your cream of chicken soup and bouillon are gluten-free as well. Just like that, GNOCCHI CHICKEN POT PIE: becomes a celiac-friendly comfort dish.

Final Thoughts

I can’t wait for you to try GNOCCHI CHICKEN POT PIE: and experience this next-level twist on a classic. It’s rich, creamy, super comforting, and yet simple enough for busy nights—plus, every spoonful tastes like a hug. Don’t be surprised if it quickly becomes a signature dish at your table!