Description
A cozy, spoonable gnocchi pot pie that skips the crust and uses pillowy gnocchi for a comforting dish perfect for weeknights.
Ingredients
Scale
- 1 package gnocchi (store-bought potato gnocchi)
- 2 cups mixed vegetables (carrots, peas, corn)
- 2 cups cream of chicken soup (canned)
- 1 cup cooked, shredded chicken (rotisserie or poached)
- 1 cup chicken broth (low-sodium)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- Salt and pepper to taste
- 1 cup shredded cheese (optional — cheddar or mozzarella)
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float, usually 1–3 minutes. Drain and set aside.
- Heat a large skillet over medium heat, add the mixed vegetables and a splash of olive oil. Sauté for 2–3 minutes until heated through.
- Stir in the cream of chicken soup, shredded chicken, chicken broth, garlic powder, thyme, salt, and pepper. Warm until the mixture is simmering and smooth, about 3–4 minutes.
- Add the drained gnocchi to the skillet, gently fold to coat and cook for 1–2 more minutes.
- If using cheese, sprinkle it on top and cover briefly to allow it to melt. Taste and adjust seasoning.
- Serve warm in bowls, scooping a mix of sauce, gnocchi, chicken, and vegetables for each portion.
Notes
For a lighter sauce, replace half the cream soup with extra broth. Use low-fat soup if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: gnocchi, pot pie, comfort food, quick meal, kid-friendly