Description
This easy one-pot gnocchi chicken pot pie turns classic comfort flavors into a quick, weeknight-friendly meal with tender shredded chicken, pillowy gnocchi, and a creamy sauce.
Ingredients
Scale
- 1 pound gnocchi
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Heat a large pot over medium heat. Measure and prep all ingredients so they are ready to go. Thaw the frozen vegetables briefly under cold water if they are in a large clump.
- Add the olive oil to the hot pot. Add the shredded chicken and frozen mixed vegetables. Sprinkle in the garlic powder, onion powder, salt, and pepper. Stir and cook for 2–3 minutes until the vegetables start to warm and the chicken is fragrant.
- Pour in the cream of chicken soup and the chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Taste and adjust seasoning with more salt or pepper if needed.
- Add the gnocchi to the simmering pot. Cook for about 5–7 minutes, stirring occasionally, until the gnocchi float to the top and are tender. Stir in fresh parsley if using. Remove from heat and let sit a minute before serving.
Notes
This dish pairs well with a crisp green salad, steamed broccoli, or crusty bread to scoop up the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg