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
Units
Scale
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
