Description
A warm, comforting twist on a classic, Gnocchi Chicken Pot Pie combines pillowy gnocchi, tender chicken, and a creamy vegetable filling for a cozy dinner.
Ingredients
Scale
- 2 cups cooked gnocchi
- 1 lb cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional for thickening)
- 1 sheet puff pastry (optional for topping)
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Chop the onion, dice the carrots and celery, and mince the garlic.
- Add the chopped onion, carrots, celery, and minced garlic to the pot. Cook over medium heat until the vegetables soften, about 5–7 minutes.
- Stir in the shredded chicken, cooked gnocchi, peas, dried thyme, salt, and black pepper. Pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the heavy cream.
- If you want a thicker sauce, dissolve cornstarch in a small amount of cold broth, then stir it into the pot. Simmer the filling for 10 minutes and adjust seasoning as necessary.
- If using puff pastry, preheat the oven to 400°F (200°C), pour the filling into a baking dish, top with puff pastry, cut vents, and bake until golden, about 20–25 minutes.
Notes
Serve hot with fresh parsley on top or alongside a simple green salad.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Stovetop or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg