Preheat oven to 350°.
Place the pie crust on a sheet pan and bake for 15 minutes or until light brown and toasted. Set aside.
Melt the butter in a large skillet or dutch oven, over medium-high heat. Add the onions, carrots, and celery and sauté the 2-3 minutes. Add the mushrooms and continue cooking for 6-7 minutes until vegetables are tender. Season with salt and pepper.
Add the garlic and cook 1 minute, until fragrant. Stir in the thyme, and sauté for 1-2 more minutes.
Sprinkle the flour evenly over the vegetable mixture and stir well so that it is mixed in. Stir and cook for 1 minute until the raw flour smell is gone.
Slowly pour in the chicken broth, ½ cup at a time, stirring after each addition to break down any lumps until fully incorporated. Slowly pour in the milk and mix well. Bring mixture to a simmer and stir in the teaspoon of chicken base. Continue stirring for 1 minute.
Break apart the gnocchi and add to the skillet. Stir to combine. Turn the heat down to medium-low and continue to cook the gnocchi for 5-6 minutes until pillow soft. Stir every minute.
With the heat still on medium-low, stir in the chicken and the peas until heated through.
Serve in bowls with broken up pieces of pie crust on top!
