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- 1 lb cooked chicken, shredded - 2 cups potato gnocchi, pre-cooked - 1 cup carrots, diced - 1 cup peas - 1 cup celery, diced - 1 small onion, finely chopped - 3 cups chicken broth - 1 cup heavy cream - 2 tablespoons olive oil - 2 tablespoons all-purpose flour - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - 1 sheet puff pastry or 1 can of biscuit dough for topping This dish brings comfort to any table. The blend of chicken and gnocchi will warm your heart. Each ingredient plays a key role in creating rich flavors. First, we start with cooked chicken. You can use rotisserie chicken for ease. Shredding it will make it mix well with other ingredients. Next, we have potato gnocchi. It adds a soft texture that everyone loves. For veggies, diced carrots, peas, and celery are perfect. They add color and crunch. A finely chopped onion will give a sweet base flavor. Chicken broth is essential. It ties all the flavors together. Heavy cream adds richness, making the filling creamy and dreamy. The olive oil and flour create a nice roux. This thickens the filling and enhances the taste. Herbs like dried thyme and garlic powder bring depth. Salt and pepper will help balance the flavors. Lastly, the puff pastry or biscuit dough is the crown on this dish. It will bake up golden and flaky. Gather these ingredients. You'll soon create a dish that feels like a warm hug! {{ingredient_image_2}} 1. Preheating the Oven Start by preheating your oven to 400°F (200°C). This will ensure the pot pie bakes evenly. 2. Sautéing the Vegetables In a large skillet, pour in 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion, 1 cup of diced celery, and 1 cup of diced carrots. Sauté the mix for about 5 to 7 minutes. Stir often until the veggies soften and smell great. 3. Creating the Sauce Once the veggies are tender, sprinkle 2 tablespoons of all-purpose flour over them. Stir well and cook for another 1 to 2 minutes. This helps remove the raw flour taste. Gradually add 3 cups of low-sodium chicken broth while stirring. Increase the heat and bring it to a gentle simmer. Let it thicken for about 5 minutes, stirring now and then. 1. Incorporating Chicken and Gnocchi Stir in 1 pound of shredded cooked chicken, 2 cups of pre-cooked potato gnocchi, 1 cup of peas, and 1 cup of heavy cream. Add 1 teaspoon each of dried thyme and garlic powder. Season with salt and pepper to taste. Mix everything until it's all heated through. 2. Transferring to Baking Dish Carefully pour the chicken and gnocchi mix into a greased oven-safe pie dish. Spread it out evenly, making sure it fills the dish well. 3. Topping with Pastry Roll out a sheet of puff pastry or biscuit dough. Place it over the top of the filling. Tuck the edges under the dish to seal it. Cut a few slits in the top for steam to escape while baking. 1. Setting the Oven Temperature You already set the oven to 400°F (200°C) earlier. Now, it’s time to bake! 2. Baking Time and Texture Place the dish in the oven and bake for 25 to 30 minutes. Look for a golden brown and flaky crust. You want it to bubble with deliciousness underneath. 3. Cooling Before Serving After baking, remove the pot pie from the oven. Let it cool for a few minutes before serving. This helps the filling set and makes it easier to slice. Enjoy your warm, comforting meal! Choosing the Best Chicken Pick cooked chicken that is juicy and tender. Rotisserie chicken works great. It saves time and brings in flavor. If you have leftover chicken, use that too. The more flavor, the better your pot pie will taste. Enhanced Seasoning Suggestions Season your filling well. Use salt and pepper to taste. Add dried thyme for an earthy note. Garlic powder gives it a nice punch. For extra flavor, try adding a splash of lemon juice or a sprinkle of onion powder. Experiment with spices you love. Adjusting Consistency with Cream Heavy cream makes your filling rich and creamy. If it feels too thick, add a bit of broth. If it’s too thin, let it simmer longer. This helps thicken the sauce. Adjust the cream to get the texture you want. How to Store Gnocchi Store uncooked gnocchi in the fridge for a few days. For longer storage, freeze them. Spread them on a baking sheet so they don’t stick, then transfer to a bag. Cook frozen gnocchi straight from the freezer. Substituting Different Vegetables Feel free to swap out veggies. Zucchini, corn, or bell peppers can add fun flavors. Use what you like or what you have. Just remember to chop them small for even cooking. Tips for Leftover Chicken Use leftover chicken in salads or sandwiches. You can also toss it in soups or stir-fries. Shredded chicken works well in many recipes. Don’t let it go to waste! Pro Tips Use Leftover Chicken: This recipe is a great way to use up any leftover roasted or rotisserie chicken, which adds flavor and saves time. Make It Vegetarian: Substitute the chicken with mushrooms or a mix of your favorite vegetables for a hearty vegetarian version. Choose Your Gnocchi: You can use store-bought gnocchi or make your own from scratch for a more personalized touch. Customize the Vegetables: Feel free to add or swap in any vegetables you like, such as corn, green beans, or bell peppers, to suit your taste. {{image_4}} You can easily switch the chicken for turkey. Turkey has a similar taste and texture. It makes for a great meal, especially around holidays. If you want a veggie option, try using mushrooms or lentils. They add a nice heartiness. You can also mix in beans for protein and fiber. When it comes to dough, you have options. You can make your own from scratch, which lets you control the ingredients. Store-bought dough is a big time saver. You can use puff pastry or biscuit dough for a quick fix. For those who need gluten-free options, look for gluten-free dough at the store. They taste great and work well in this dish. To make your pot pie extra special, think about adding cheese. A sprinkle of cheddar or mozzarella gives a creamy texture. Fresh herbs like parsley or thyme can brighten the flavor. If you like spice, try adding some red pepper flakes for a kick. A spicy twist makes this meal even more comforting. To store leftovers, let the Gnocchi Chicken Pot Pie cool first. Cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container for best results. It stays fresh in the fridge for about 3 to 4 days. When you are ready to eat, you can reheat it in the oven or microwave. For the oven, set it to 350°F (175°C). Heat for about 20 minutes, or until it is hot all the way through. If you use the microwave, cover it with a damp paper towel. Heat in short bursts of 1 minute, stirring in between. To freeze before cooking, prepare the filling as usual. Transfer it to a freezer-safe dish. Leave space at the top for the pastry. Cover tightly with plastic wrap, then aluminum foil. It can last in the freezer for up to 3 months. When you are ready to cook, take it out the night before. Place it in the fridge to thaw slowly. Once thawed, top with pastry and bake. If you want to cook it from frozen, set your oven to 375°F (190°C). Bake for about 50-60 minutes. Check that the filling is hot and bubbling before serving. Can I use frozen gnocchi? Yes, you can use frozen gnocchi in this recipe. Just cook them according to the package instructions before adding them to the pot pie. Frozen gnocchi saves time and still tastes great in the dish. How do I know when the pot pie is done? The pot pie is done when the pastry is golden brown. You should also see bubbles of filling peeking through the top. A good tip is to check the edges of the pastry for a nice color. What can I serve with Gnocchi Chicken Pot Pie? This dish pairs well with a simple salad. A fresh green salad with vinaigrette works nicely. You could also serve it with crusty bread to soak up the tasty filling. Both options add a nice touch to your meal. In this post, we explored a delicious Gnocchi Chicken Pot Pie. We covered key ingredients and shared a simple, step-by-step method for making it. You learned tips to enhance flavor and suggested variations to suit your taste. This dish is perfect for a cozy meal and easy to modify. Now, you can enjoy this hearty pot pie any time. With different proteins and dough options, the choices are endless. Get creative and make this special meal your own!

Gnocchi Chicken Pot Pie

A comforting pot pie filled with shredded chicken, potato gnocchi, and vegetables, topped with flaky pastry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 lb cooked chicken, shredded
  • 2 cups potato gnocchi, pre-cooked
  • 1 cup carrots, diced into small cubes
  • 1 cup peas, fresh or frozen
  • 1 cup celery, diced
  • 1 small onion, finely chopped
  • 3 cups chicken broth, low-sodium preferred
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 sheet puff pastry or 1 can of biscuit dough for the topping

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, pour in the olive oil and heat over medium heat. Add the chopped onion, diced celery, and diced carrots. Sauté the mixture for approximately 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
  • Once the vegetables are slightly tender, sprinkle the flour evenly over the sautéed vegetables. Stir well to combine, cooking for another 1-2 minutes to eliminate the raw flour taste.
  • Gradually pour in the chicken broth while stirring continuously to ensure no lumps form. Increase the heat to bring the mixture to a gentle simmer. Allow it to thicken for about 5 minutes, stirring occasionally.
  • Stir in the shredded cooked chicken, prepared gnocchi, peas, heavy cream, dried thyme, garlic powder, and season with salt and pepper. Mix everything thoroughly until evenly combined and heated through.
  • Carefully transfer the chicken and gnocchi mixture into a greased oven-safe pie dish or baking dish, spreading it evenly.
  • Roll out the puff pastry or biscuit dough to fit the size of your dish, then gently place it over the top of the gnocchi mixture. Seal the edges by tucking them under the dish, ensuring no filling is spilling out. Use a sharp knife to cut a few slits in the top of the pastry to allow steam to escape during baking.
  • Place the dish in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and flaky, bubbling with deliciousness underneath.
  • Once done, remove from the oven and let it cool for a few minutes to set. Serve warm.

Notes

Slice through the golden crust to reveal the warm filling, and serve on plates. Garnish with sprigs of fresh thyme or parsley for an attractive, colorful finish that adds a touch of flavor.
Keyword chicken, comfort food, gnocchi, pot pie