Let me tell you about the first time I made my Gnocchi Chicken Pot Pie. It was a rainy Sunday, the kind that begs for something deeply comforting. I had a leftover rotisserie chicken and a bag of potato gnocchi staring back at me from the pantry. The classic pot pie felt like a project, but the idea of using gnocchi as my “crust” felt like a delicious shortcut. As it bubbled away in the oven, my kitchen filled with the most incredible aroma—a savory blend of buttery onions, creamy herbs, and roasting chicken that made my stomach growl in anticipation. When I pulled that golden, bubbling dish out, I knew I’d stumbled onto something special: all the soul-warming goodness of a pot pie, but with a fraction of the effort and a delightful, pillowy twist.
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (16 oz) package potato gnocchi
- 2 cups shredded rotisserie chicken
- 1 ½ cups frozen peas & carrots mix
- 1 cup sliced cremini mushrooms
- 1 (10.5 oz) can cream of chicken soup
- 1 ½ cups chicken stock
- 1 teaspoon chicken bouillon seasoning
- ½ cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese (optional, but highly recommended)
Don’t let the list intimidate you—this is where the magic of convenience meets homemade taste. That rotisserie chicken is the ultimate time-saver; just be sure to pick all the meat and discard the skin and bones. I’ve tried this with both fresh and shelf-stable gnocchi, and both work beautifully. The cream of chicken soup is our secret weapon for a luxuriously thick sauce without making a roux. As for the bouillon seasoning, it might seem like a small addition, but it intensifies the chicken flavor in a way that makes a huge difference. Don’t skip it! If you don’t have heavy cream, half-and-half works perfectly.(See the next page below to continue…)