The very first time I made this Gnocchi Chicken Pot Pie, my whole kitchen filled with that comforting aroma of butter, thyme, and roasted chicken that instantly made me slow down and breathe it all in. I remember tasting the sauce right out of the pot—creamy, savory, and just rich enough to feel indulgent without being heavy—and thinking, “Oh, this is going to be special.” I love how this recipe brings together everything I adore about pot pie but with an easier, cozier, more spoonable twist thanks to the gnocchi.
Why You’ll Love This Recipe
You’re going to fall in love with this recipe because it gives you the warmth of classic pot pie without any of the fuss of pastry dough, and the gnocchi adds a pillowy texture that makes each bite taste like comfort at its finest.
Ingredients
- 2 tbsp unsalted butter
- 2 cups cremini mushrooms, sliced
- 1½ cups diced yellow onion
- 1 tbsp fresh thyme leaves
- 2 tsp chicken bouillon seasoning
- ½ tsp salt
- ½ tsp black pepper
- 3 cups rotisserie chicken, shredded
- 15 oz bag frozen peas & carrots
- 2 cans cream of chicken soup
- 3 cups chicken stock
- 16 oz package potato gnocchi
Once you have everything laid out, you’ll notice how flexible these ingredients can be. I’ve swapped in different vegetables depending on what’s in my freezer, and I’ve used leftover roasted turkey when I didn’t have chicken—both worked beautifully. Fresh thyme really makes a difference, so I don’t recommend skipping it, and if your bouillon is on the salty side, go lighter on the added salt.
Equipment Needed
- Large deep skillet or Dutch oven
- Wooden spoon or silicone spatula
- Cutting board and knife
- Measuring cups and spoons
A sturdy skillet is important because once everything starts simmering together, you want the heat to stay steady and even. A Dutch oven works beautifully too, especially if you like a thicker, stew-like finish. I’ve tried making this in a regular shallow pan, and it just doesn’t hold the volume comfortably, so stick with something deep. A wooden spoon also helps keep the ingredients from sticking to the bottom.
Step-by-Step Instructions
When I start this dish, I always begin by melting the butter slowly over medium heat, letting it foam lightly before I add the onions and mushrooms. That sizzle as the vegetables hit the pan is one of my favorite sounds, and the aroma immediately starts pulling people into the kitchen asking what I’m making. I cook the vegetables until the onions soften and the mushrooms release their moisture, which usually takes about six to eight minutes. You’ll know it’s ready when everything looks glossy and begins to brown slightly.
Next, I sprinkle in the thyme, bouillon, salt, and pepper, stirring until the seasonings coat the vegetables. This step is simple but important because waking up the spices in the warm pan gives you a deeper flavor later. I’ve rushed this step before and added everything at the end, and trust me, it just doesn’t bloom the same way. Once the aromatics are fragrant, I stir in the shredded rotisserie chicken and let it warm up in the mixture for a minute or two.(See the next page below to continue…)