Now it’s time for the creamy base. I add both cans of cream of chicken soup along with the chicken stock, stirring slowly until everything comes together into a velvety sauce. The mixture will look thin at first, but don’t worry—it thickens beautifully once the gnocchi cooks. I bring it to a gentle simmer and stir in the frozen peas and carrots. They melt right into the pot pie mixture, and I never bother thawing them first.
Finally, the gnocchi goes in. I stir them gently into the sauce, making sure they’re all submerged so they cook evenly. This part always feels a bit magical because the gnocchi start out dense and firm, but within a few minutes, they puff up into soft little pillows. I let everything simmer together for about seven to ten minutes, stirring occasionally to keep anything from sticking. As soon as the sauce thickens to a cozy stew-like consistency, I turn the heat off and let it rest, which helps it set up even more.
Pro Tips for Best Results
I tested versions of this recipe using homemade gnocchi, shelf-stable gnocchi, and frozen gnocchi—and after all that experimenting, the refrigerated potato gnocchi still gives the best texture. Homemade gnocchi tastes great, but it breaks down too easily in the sauce. Shelf-stable tends to be dense, while refrigerated turns perfectly tender without falling apart.
Another thing I learned is that browning the mushrooms a little longer adds incredible depth. If you have a few extra minutes, let them cook until they’re caramelized at the edges. This simple trick adds a layer of savoriness that makes the whole dish taste richer and more intentional.
Don’t skip the fresh thyme unless you absolutely have to. I tried using dried thyme for convenience once, and the flavor just wasn’t the same. Fresh thyme brightens the sauce and lifts the richness of the soup base. It’s a small detail but a meaningful one.
If you prefer a thicker pot pie texture, reduce the chicken stock by half a cup or let the mixture simmer a few minutes longer. Gnocchi releases a bit of starch as it cooks, so the longer it simmers, the creamier it becomes. I like mine thick enough that it clings to the spoon.
Common Mistakes to Avoid
The first time I made this dish, I added the gnocchi too soon—before the sauce had started to simmer—and they turned mushy before everything else was cooked. Make sure your sauce is hot and gently bubbling before adding them so they cook properly without dissolving.
Another common mistake is overseasoning before the sauce has time to reduce. Because the bouillon, soup, and chicken stock all contain salt, it’s easy to go too heavy early on. I always recommend seasoning lightly at first, letting the pot simmer, then tasting and adjusting at the end.(See the next page below to continue…)