Step 1

In a large saute pan (12 inches wide x 3 inches deep), on medium heat, add the butter, sliced crimini mushrooms, diced onions, fresh thyme leaves, chicken bouillon, salt, and black pepper. Saute the vegetables for 2-3 minutes or until they are tender.

Step 2

Add the diced rotisserie chicken, peas & carrots, and cream of chicken with herbs soup to the saute pan. Stir to combine fully.

Step 3

Slowly stir in the chicken stock until the pot pie mixture is smooth and fully blended.

Step 4

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 keep the gnocchi from sticking together.

Step 5

Remove from the heat and garnish with additional fresh thyme leaves if desired.