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Gnocchi Chicken Pot Pie

A quick and comforting chicken pot pie made with soft gnocchi, creamy sauce, and mixed veggies, all ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 tablespoon Butter For sautéing
  • 1 cup Chopped onion Or shallots
  • 2 cloves Garlic, minced Adjust to taste
  • 2 cups Frozen mixed vegetables No chopping needed
  • 2 cups Cooked rotisserie chicken, shredded To save time
  • 1 can Condensed chicken soup For creamy texture
  • 1/2 cup Milk or cream To enrich the sauce
  • 16 ounces Gnocchi Fresh or packaged
  • Salt, to taste Salt and pepper For seasoning
  • 1/4 cup Fresh parsley, chopped Optional garnish

Method
 

Cooking the Filling
  1. In a large skillet or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and garlic, and sauté until soft.
  3. Stir in the frozen mixed vegetables and cook until softened.
  4. Add the shredded rotisserie chicken and canned condensed chicken soup.
  5. Pour in the milk or cream, stirring until the mixture is creamy.
  6. Gently fold in the gnocchi and cook for about 5 minutes until the gnocchi is heated through.
  7. Adjust seasoning with salt and pepper to taste.
  8. Top with chopped parsley if desired and serve.

Notes

Feel free to swap the chicken for mushrooms or squash for a vegetarian version. This recipe works great for using up leftover turkey or roasted vegetables as well.