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