This gnocchi chicken pot pie was born from a weeknight need for comfort and speed. I first put this together on a blustery evening when the pantry offered condensed soup, leftover rotisserie chicken, and a package of potato gnocchi tucked in the freezer. The idea of a pot pie without a crust sounded strange at first, but when the first spoonful combined the soft gnocchi, savory cream of chicken base, and tender shredded white meat, the family lined up for seconds. It now lives in our rotation for nights when time is short but we want something warm and familiar.

What makes this dish special is the balance of textures and the ease of preparation. The cremini mushrooms and diced yellow onion are sweated in butter to bring depth and a slight sweetness, while a touch of fresh thyme brightens the whole pan. Using shredded rotisserie chicken keeps the dish fast and flavorful, and the potato gnocchi cooks straight in the sauce so everything finishes together. It is rich enough to feel indulgent yet simple enough to prep in under 30 minutes, which is why it has become a favorite for casual dinners and last-minute gatherings.

Ingredients

• Unsalted butter: 2 tablespoons. Use a good quality butter like Plugra or KerryGold for a rounded flavor and to help brown the mushrooms without burning.
• Cremini mushrooms: 2 cups, sliced. Choose firm, brown creminis rather than older button mushrooms; they hold up better and add a deeper, savory note.
• Yellow onion: 1 1/2 cups, diced. Sweet yellow onion provides background sweetness. Dice medium small so pieces soften quickly and integrate into the sauce.
• Fresh thyme leaves: 1 tablespoon, plus extra for garnish. Fresh thyme brightens the dish; strip the leaves from the stems with your fingers for even distribution.
• Reduced-salt chicken bouillon seasoning: 2 teaspoons. This gives a concentrated savory backbone; if using granulated bouillon, dissolve it in the stock.
• Salt and black pepper: 1/2 teaspoon each, adjusted to taste. Add more after tasting at the end if needed.
• Shredded rotisserie chicken: 3 cups white meat. Rotisserie chicken speeds things up and offers tender, seasoned chicken without extra work.
• Frozen peas and carrots: 15 ounces, thawed. Thaw under cool running water or overnight in the fridge for even heating.
• Cream of chicken with herbs soup: 2 cans (10.5 ounces each). These condensed cans provide the creamy base and herb undertones; you can substitute one can of cream of mushroom for variety.
• Chicken stock: 1 cup. Low-sodium stock gives control over salt; add gradually to reach desired consistency.
• Potato gnocchi: 12 ounces. Fresh or refrigerated gnocchi works best; many store brands like DeLallo or Trader Joe's have consistent results.

Instructions

Heat the pan and sweat the vegetables: Place a large saute pan, approximately 12 inches wide by 3 inches deep, over medium heat. Add 2 tablespoons of unsalted butter. When the butter foams, add the sliced cremini mushrooms, diced yellow onion, and 1 tablespoon of fresh thyme leaves. Sprinkle in 2 teaspoons of reduced-salt chicken bouillon, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Saute for 2 to 3 minutes until vegetables are tender and mushrooms have released some moisture. You are looking for softened onion and lightly browned mushroom edges, but not a complete drying out of the pan. Add the protein and vegetables: Stir in the 3 cups shredded rotisserie chicken and the thawed 15-ounce bag of peas and carrots. Stir to combine so the chicken warms and the vegetables are evenly distributed. This step ensures that the chicken absorbs the aromatic base from the mushrooms and onion. Build the sauce: Add the two 10.5-ounce cans of cream of chicken with herbs soup to the pan and stir until combined. Slowly pour in 1 cup of chicken stock while stirring to achieve a smooth, pourable sauce. Add the stock incrementally and stir to avoid lumps; if the mixture feels too thick, add a splash more stock, a tablespoon at a time, until you reach the desired creaminess. Cook the gnocchi: Bring the filling to a low boil, then add the 12 ounces of potato gnocchi. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently to prevent sticking. The gnocchi are done when they are tender throughout and float freely in the sauce with a slightly pillowy texture; avoid prolonged simmering which will make them mushy. Finish and serve: Remove the pan from heat and taste for seasoning; adjust salt and pepper if needed. Garnish with additional fresh thyme leaves if desired. Serve directly from the skillet or spoon into warmed bowls for family style dining.

Storage Tips

Transfer leftovers to airtight containers and refrigerate within two hours. The pan will keep well for 3 to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and reheat gently in a skillet over low heat with a splash of chicken stock to loosen the sauce. Avoid high heat which can cause the gnocchi to break down and become gummy.

Ingredient Substitutions

Substitute cream of chicken with a combination of 1 cup heavy cream plus 2 tablespoons flour for a fresher base; whisk in the flour to avoid lumps. Use cooked shredded turkey instead of rotisserie chicken for a lighter profile. For a dairy-free option, swap the butter for olive oil, use dairy-free cream soup or a cashew cream, and choose gluten-free gnocchi to accommodate allergies. Each substitution will change mouthfeel and richness slightly, so taste as you go and adjust liquid levels.

Serving Suggestions

Serve this skillet with a bright green salad dressed in lemon vinaigrette to cut through the creaminess. A simple side of roasted Brussels sprouts or steamed green beans adds contrast in texture. Garnish with additional fresh thyme and a grind of black pepper. For a special occasion, spoon into individual ramekins and top with a quick puff pastry square, then broil briefly to brown.

Cultural Background

While not a traditional pot pie, this one-pan version borrows the heart of classic comfort cuisine: a creamy, savory filling paired with a starchy component. Gnocchi are Italian dumplings that bring a pillowy texture in place of a pastry crust. The result is an Americanized hybrid that nods to both the French or English pot pie tradition and Italian dumpling techniques, creating a cross-cultural comfort dish.

Seasonal Adaptations

In spring, swap peas and carrots for a medley of spring vegetables like asparagus tips and sugar snap peas. In fall or winter, add root vegetables such as diced parsnip and turnip; extend the initial saute time to soften these denser vegetables. For holiday gatherings, fold in roasted chestnuts or a splash of sherry for depth.

Meal Prep Tips

Prepare the shredded chicken and diced vegetables ahead of time and store separately in the refrigerator. Use pre-sliced mushrooms to cut down on prep. When ready to cook, follow the recipe and add gnocchi last to keep cooking time short. Portion into microwave-safe containers for easy grab-and-go lunches, and reheat with a tablespoon of stock per portion to refresh the sauce.

This gnocchi chicken pot pie is a forgiving, adaptable one-pan meal that proves comforting food does not need to be complicated. Make it your own by swapping herbs, adding vegetables, or adjusting the base for dietary needs, and enjoy sharing it with family and friends whenever you need a simple, satisfying dinner.