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
Units
Scale
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
