Comforting Nocchi Chicken Pot Pie
Ingredients:
2 tablespoons unsalted butter
2 cups sliced cremini mushrooms (also known as baby Bella mushrooms)
1½ cups diced yellow onion
1 tablespoon fresh thyme leaves (plus additional for garnish)
2 teaspoons reduced-salt chicken bouillon seasoning
½ teaspoon salt
½ teaspoon black pepper
3 cups diced rotisserie chicken (white meat)
15 oz bag of frozen peas & carrots (thawed)
2 cans (10.5 oz each) cream of chicken with herbs soup
3 cups unsalted chicken stock
16 oz package of potato gnocchi
Directions:
In a large sauté pan (12 inches wide x 3 inches deep), on medium heat, add the butter, sliced cremini mushrooms, diced onions, fresh thyme leaves, chicken bouillon, salt, and black pepper. Sauté the vegetables for 2-3 minutes or until they are tender.
Add the diced rotisserie chicken, peas & carrots, and cream of chicken with herbs soup to the sauté pan. Stir to combine fully.
Slowly stir in the chicken stock until the pot pie mixture is smooth and fully blended.
Bring the filling mixture to a low boil, add the potato gnocchi, and reduce the heat to medium-low. Simmer the gnocchi chicken pot pie mixture for 10-15 minutes or until the gnocchi is fully cooked and tender. Be sure to stir often to prevent the gnocchi from sticking together.
Remove from heat and garnish with additional fresh thyme leaves if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Calories: 425 kcal | Servings: 8
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