If you’re looking for a cozy, comforting dish that comes together quickly and feels like a warm hug on a plate, you’ll absolutely adore this Chicken Gnocchi Pot Pie Recipe. What makes it so special is how it swaps out the traditional pot pie crust for pillowy gnocchi, bringing a delightful twist to a classic comfort food favorite.
I love making this recipe when I’m short on time but still want something satisfying and hearty. The combination of tender chicken, creamy sauce, and soft gnocchi will have you craving seconds — and your family will go crazy for it too!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 15 minutes, perfect for busy weeknights.
- Comfort Food with a Twist: Swapping crust for gnocchi adds a fun, soft texture your whole family will enjoy.
- Minimal Ingredients: Uses simple pantry staples plus leftover or rotisserie chicken — no fancy prep needed.
- Versatile and Satisfying: You can easily customize veggies or add herbs to suit your taste buds.
Ingredients You’ll Need
Every ingredient in this Chicken Gnocchi Pot Pie Recipe works together to build layers of flavor and comforting creaminess, making the dish irresistibly wholesome. Here’s a quick tip: you can find fresh or frozen gnocchi in most grocery stores, and using rotisserie chicken saves so much time.
- Potato gnocchi: Look for fresh or frozen; they cook quickly and add that pillowy texture.
- Butter: For richness — don’t skip this step or your gnocchi might stick.
- Frozen peas and carrots mix: Adds color, sweetness, and a little crunch; frozen works perfectly here.
- Salt and black pepper: Simple seasonings that bring out all the flavors.
- Cream of chicken soup: The creamy base; you can substitute homemade if you prefer.
- Pre-cooked shredded rotisserie chicken: A time-saver that makes this recipe perfect for last-minute meals.
Variations
This Chicken Gnocchi Pot Pie Recipe is a great jumping-off point for some simple swaps to suit your taste or dietary needs. Don’t hesitate to experiment—you might discover your new favorite version!
- Vegetable Variations: I love swapping in fresh mushrooms or green beans for the peas and carrots — it adds such a lovely earthiness.
- Dairy-Free Option: Use a dairy-free butter substitute and a creamy coconut milk base instead of cream of chicken soup for a tasty alternative.
- Extra Herbs: Stir in fresh thyme or rosemary for a fragrant, herbaceous note that elevates the dish beautifully.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of smoked paprika if you like a bit of heat — it wakes up the creamy flavors.
How to Make Chicken Gnocchi Pot Pie Recipe
Step 1: Sauté Gnocchi and Veggies
Start by melting butter over medium-high heat in a large skillet. When it’s melted and sizzling, toss in your potato gnocchi along with the frozen peas and carrots. Stir this occasionally — I focus on gently browning the gnocchi just a bit for added texture, but don’t worry if they stay soft. Cook for about 4 to 5 minutes until the veggies are tender and everything is heated through.
Step 2: Add Creamy Chicken Mixture
Next, stir in the cream of chicken soup and shredded rotisserie chicken. This is where all those savory flavors come together! Reduce your heat to medium-low and let it simmer, stirring occasionally, for 5 to 6 minutes. You’ll notice the sauce thickening and coating every yummy bite. Taste and season with salt and black pepper as needed — sometimes I like just a touch more pepper to balance the creaminess.
Step 3: Serve and Enjoy!
Once everything is warmed through and beautifully combined, it’s ready to serve. This dish shines on its own, but I’m always tempted to add a simple green salad or my favorite crusty bread on the side for mopping up the delicious sauce. I love how quickly it comes together — perfect when I want homemade comfort without hours in the kitchen.
Pro Tips for Making Chicken Gnocchi Pot Pie Recipe
- Brown Your Gnocchi: I discovered this trick when I started lightly browning gnocchi before adding sauce — it adds a great texture contrast.
- Use Rotisserie Chicken: This is a total game changer to speed up the recipe without sacrificing flavor or tenderness.
- Don’t Overcook Gnocchi: They cook quickly, so keep an eye so they don’t get overly mushy — a delicate stir helps.
- Season at the End: Seasoning too early can mask the flavors; tasting and adjusting right before serving ensures balanced seasoning.
How to Serve Chicken Gnocchi Pot Pie Recipe
Garnishes
I like to sprinkle fresh chopped parsley or chives on top to add a fresh burst of color and brightness. Sometimes a light dusting of grated Parmesan gives just the right touch of savory richness that complements the creamy sauce perfectly.
Side Dishes
Because the pot pie is quite filling, I usually keep sides simple. A crisp green salad with a tangy vinaigrette or steamed broccoli works beautifully. You can’t go wrong with crusty garlic bread either—it’s perfect for soaking up any leftover sauce on your plate!
Creative Ways to Present
For a fun twist when guests come over, I serve the Chicken Gnocchi Pot Pie Recipe in individual ramekins or small cast iron skillets right at the table. It adds a charming, rustic vibe that feels special. Plus, everyone loves their own personal pot pie!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually keep well for up to 4 or 5 days. This recipe reheats nicely without drying out, which is great for quick lunches or dinners later in the week.
Freezing
While I haven’t frozen this dish as often as refrigerated leftovers, you can freeze it in portion-sized containers for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating to keep the texture of the gnocchi intact.
Reheating
Reheating in a skillet over medium-low heat with a splash of water or broth helps loosen the sauce and prevents the gnocchi from sticking. You can also use the microwave, but stir once or twice to keep the texture even and avoid dry spots.
FAQs
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Can I make this Chicken Gnocchi Pot Pie Recipe vegetarian?
Yes, absolutely! Replace the rotisserie chicken with hearty vegetables like mushrooms, zucchini, or sweet potatoes, and swap the cream of chicken soup for a creamy mushroom or vegetable soup to keep that rich flavor.
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Is it better to use fresh or frozen gnocchi?
Both work well in this recipe, but fresh gnocchi tend to cook faster and have a lighter texture. If using frozen, just add a minute or two to the cooking time and be gentle when stirring to avoid breaking them up.
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Can I make this recipe gluten-free?
Yes! Just be sure to use gluten-free gnocchi and check the label on your cream of chicken soup for gluten-free options. Many brands now offer gluten-free versions that work perfectly.
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How do I prevent my gnocchi from sticking together?
Cooking them gently in butter and stirring occasionally helps keep them separate. Avoid overcrowding the pan and don’t over-stir, as gnocchi are delicate and can break or become mushy if handled too roughly.
Final Thoughts
This Chicken Gnocchi Pot Pie Recipe is one of those meals I always keep handy for days when I crave comfort without the fuss. It’s cozy but fuss-free, perfect for feeding family or surprising guests with something familiar yet exciting. I hope you give it a try and see just how easy and satisfying a pot pie can be when you switch up the crust for gnocchi — it might just become your new go-to comfort food!
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 easy-to-make skillet meal combining tender potato gnocchi, creamy chicken soup, and savory shredded rotisserie chicken with peas and carrots. Ready in just 15 minutes, it offers a delicious warm-up for busy weeknights without the fuss of a traditional pie crust.
Ingredients
Main Ingredients
- 8 ounces potato gnocchi
- 3 Tablespoons butter
- 1 cup frozen peas and carrots mix
- Salt and black pepper, to taste
- 10.75 ounce can cream of chicken soup
- 2 cups precooked shredded rotisserie chicken
Instructions
- Prepare the skillet: In a large skillet, melt the butter over medium-high heat until fully melted and hot.
- Cook gnocchi and vegetables: Add the potato gnocchi to the skillet along with the frozen peas and carrots mix. Season with salt and black pepper to taste. Cook, stirring occasionally, until the vegetables are tender and the gnocchi is lightly browned and heated through, about 4-5 minutes.
- Add soup and chicken: Pour in the cream of chicken soup and add the shredded rotisserie chicken. Stir well to combine all ingredients thoroughly.
- Simmer mixture: Reduce heat to medium-low and cook the mixture for 5-6 minutes, stirring occasionally, until heated through and slightly thickened, ensuring all flavors meld together.
Notes
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- You can substitute frozen mixed vegetables with fresh peas and carrots if preferred.
- For a lower sodium option, use a low-sodium cream of chicken soup and adjust salt accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
