I absolutely love sharing this Chicken Gnocchi Pot Pie Recipe because it’s a cozy, comforting dish that doesn’t feel like it takes all day to make. When you’re short on time but craving something warm and hearty, this recipe fits the bill perfectly — it’s ready in just about 15 minutes and uses simple ingredients that come together beautifully.
What makes this Chicken Gnocchi Pot Pie Recipe so special is the way the tender gnocchi soaks up that creamy chicken soup sauce along with the veggies and shredded chicken. It’s a quick, one-pan dinner that tastes like you fussed over it for hours. I always keep the ingredients stocked because it’s my go-to when the family wants something satisfying but fuss-free.
Why You’ll Love This Recipe
- Ultra Fast and Easy: You’ll have a warm, comforting meal ready in just 15 minutes.
- One-Pan Convenience: Minimal cleanup because everything cooks in one skillet.
- Kid-Friendly Flavor: My family goes crazy for this dish because it balances creamy, savory, and just a touch of sweetness from the peas and carrots.
- Flexible Ingredients: You can swap veggies or add herbs to suit your taste or use leftovers easily.
Ingredients You’ll Need
Choosing ingredients that complement each other while keeping prep simple is key. This Chicken Gnocchi Pot Pie Recipe uses mostly pantry staples and frozen goodies for easy shopping and quick assembly.
- Potato gnocchi: I recommend fresh or refrigerated gnocchi over frozen for the best texture and quick cooking.
- Butter: Adds richness and helps brown the gnocchi slightly for subtle crispiness.
- Frozen peas and carrots mix: The natural sweetness of these veggies brightens the creamy sauce.
- Salt and black pepper: Season well to balance flavors, especially since canned soup can be salty.
- Cream of chicken soup: This is the base for the creamy sauce – a classic shortcut that works wonderfully here.
- Precooked shredded rotisserie chicken: Using rotisserie chicken saves tons of time and brings great flavor – perfect for a quick weeknight meal.
Variations
I love making this Chicken Gnocchi Pot Pie Recipe my own by switching up the veggies or adding fresh herbs. You can easily customize it to fit your family’s tastes or dietary needs.
- Vegetable swaps: I’ve swapped the peas and carrots with mushrooms, spinach, or green beans on different nights – all delicious!
- Herb additions: Adding thyme or rosemary freshens up the flavor and gives it a homemade touch.
- Dairy-free version: Use a dairy-free butter substitute and a cream of chicken soup alternative to make it allergy-friendly.
- Make it spicier: A pinch of red pepper flakes or cayenne can add a nice kick if you prefer some heat.
How to Make Chicken Gnocchi Pot Pie Recipe
Step 1: Sauté the Gnocchi and Veggies
Start by melting the butter in a large skillet over medium-high heat. When the butter is bubbling, add the potato gnocchi along with your frozen peas and carrots. Give it a good stir occasionally so the gnocchi browns a bit and the veggies soften evenly—this should take about 4 to 5 minutes. Don’t rush this part; the little bit of browning adds a nice texture contrast that you’ll appreciate.
Step 2: Mix in Soup and Chicken
Now reduce the heat to medium-low and pour in the cream of chicken soup along with your shredded rotisserie chicken. Stir everything together until the sauce is fully blended and heated through, about 5 to 6 minutes. You’ll see the gnocchi soak up the creamy sauce beautifully, coating every bite, and the chicken will stay tender and juicy. Taste and adjust the salt and pepper here to get that perfect balance.
Step 3: Serve and Enjoy
Once everything is hot and the flavors have melded, it’s ready to plate. I like to let it sit just a minute off the heat so it thickens up a bit, but serve it immediately for the best texture. Trust me, your kitchen will smell amazing, and your family will be asking for seconds!
Pro Tips for Making Chicken Gnocchi Pot Pie Recipe
- Don’t Overcrowd the Pan: Cooking gnocchi in batches if needed helps it brown nicely instead of steaming.
- Use Quality Rotisserie Chicken: I’ve found that well-seasoned rotisserie chicken really elevates the dish without extra work.
- Add Fresh Herbs at the End: Tossing in fresh parsley or thyme at the last minute brightens the flavors perfectly.
- Avoid Soggy Gnocchi: Cook gnocchi just until tender and brown it slightly before adding the sauce to keep texture.
How to Serve Chicken Gnocchi Pot Pie Recipe
Garnishes
I usually sprinkle freshly chopped parsley or a little grated Parmesan on top right before serving. It adds a pop of color and a fresh flavor that really brightens the creamy sauce. Sometimes, a drizzle of good-quality olive oil at the end makes it even more comforting.
Side Dishes
Since the pot pie is pretty rich and filling, I love serving it with simple sides like a crisp green salad or steamed broccoli. Garlic bread on the side is another favorite for soaking up the delicious sauce.
Creative Ways to Present
For special occasions, I serve this Chicken Gnocchi Pot Pie Recipe in individual ramekins or mini cast iron skillets. It feels fancy but keeps all the cozy vibes intact. Plus, it’s fun watching everyone’s faces light up when you plate it that way!
Make Ahead and Storage
Storing Leftovers
I always transfer leftovers into airtight containers and keep them in the fridge for up to 4-5 days. The flavors actually deepen overnight, so it tastes even better the next day for lunch!
Freezing
You can freeze this dish, but I recommend freezing it without the gnocchi because gnocchi can get mushy after thawing. Freeze the creamy chicken and veggies separately and add fresh gnocchi when you’re ready to reheat for best texture.
Reheating
I reheat leftovers gently in a skillet over low heat, adding a splash of chicken broth or water if the sauce looks too thick. This way, the gnocchi stays tender without drying out, and the whole dish warms evenly. Microwaving works in a pinch but tends to make the gnocchi a bit chewy.
FAQs
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Can I use homemade gnocchi in this Chicken Gnocchi Pot Pie Recipe?
Absolutely! Homemade gnocchi will work wonderfully here and give the dish an extra touch of love. Just make sure to cook your gnocchi until they float before adding to the skillet, and keep an eye on the cooking time since fresh gnocchi cooks faster.
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What can I substitute for cream of chicken soup?
If you want to avoid canned soup, you can make a simple roux-based sauce with butter, flour, chicken broth, and a splash of cream or milk. Season it lightly with salt, pepper, and herbs, then add it to the chicken and gnocchi for a fresh homemade version.
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Is this recipe freezer-friendly?
Partially – you can freeze the chicken and sauce without the gnocchi to maintain texture. Add fresh gnocchi when reheating for the best results. This helps avoid mushy gnocchi after thawing.
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Can I add other vegetables?
Definitely! Feel free to toss in veggies like mushrooms, corn, spinach, or green beans depending on what you have on hand. Just add them when you cook the gnocchi so they get tender.
Final Thoughts
I can’t recommend this Chicken Gnocchi Pot Pie Recipe enough if you’re looking for a quick, comforting meal that feels both casual and special. It’s my little kitchen secret for busy nights when I want my family to eat something homemade without all the fuss. Give it a try—you might find yourself coming back to it again and again, just like I do!
Print
Chicken Gnocchi Pot Pie Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken Gnocchi Pot Pie is a comforting and quick skillet meal combining tender potato gnocchi, creamy chicken soup, and shredded rotisserie chicken with peas and carrots. Ready in just 15 minutes, it offers a hearty and satisfying dish perfect for busy weeknights or cozy dinners.
Ingredients
Ingredients
- 8 ounces potato gnocchi
- 3 tablespoons butter
- 1 cup frozen peas and carrots mix
- Salt and black pepper, to taste
- 10.75 ounces cream of chicken soup
- 2 cups precooked shredded rotisserie chicken
Instructions
- Heat Butter: In a large skillet, melt the butter over medium-high heat to create a flavorful base for cooking the gnocchi and vegetables.
- Cook Gnocchi and Vegetables: Add the potato gnocchi, frozen peas and carrots, salt, and black pepper to the skillet. Stir occasionally and cook for about 4 to 5 minutes until the vegetables are tender and the gnocchi starts to brown slightly.
- Add Soup and Chicken: Pour in the cream of chicken soup and add the shredded rotisserie chicken. Mix well to combine all ingredients thoroughly.
- Simmer: Reduce the heat to medium-low and cook for an additional 5 to 6 minutes, stirring occasionally, until everything is heated through and flavors meld together.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
- You can add herbs like thyme or parsley for extra flavor if desired.
- Use gluten-free gnocchi and soup to make this recipe gluten-free if required.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
