In a large saute 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. Saute 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 saute 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 keep the gnocchi from sticking together.

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