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- 1 lb (450g) cooked chicken, shredded - 2 cups prepared potato gnocchi - 1 cup carrots, diced - 1 cup peas (fresh or frozen) - 1 cup celery, diced - 1 small onion, chopped In this dish, shredded chicken gives it a hearty base. It adds protein and flavor. The prepared potato gnocchi adds a soft, chewy texture. I love how the gnocchi soaks up the sauce. Fresh vegetables like carrots, peas, celery, and onion bring color and crunch. Each bite is a mix of good flavors and nutrients. - 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 biscuit dough for topping Chicken broth is the heart of the sauce. It adds depth while keeping it moist. Heavy cream gives the filling a rich and creamy texture. Olive oil helps sauté the veggies and adds flavor. Flour thickens the sauce, making it nice and hearty. Thyme and garlic powder give it that cozy taste. Don’t forget salt and pepper for balance. - Fresh thyme - Chopped parsley - Additional seasoning suggestions Garnishes not only add beauty but also extra flavor. Fresh thyme can brighten up the dish. Chopped parsley adds a nice green touch. You can use your favorite spices to make it your own. A sprinkle of paprika or even some chili flakes can spice it up! {{ingredient_image_1}} - Preparing the chicken: Start with 1 pound of cooked chicken. Shred it into bite-sized pieces. This makes it easy to mix into the pot pie. You can use leftover chicken or store-bought rotisserie chicken for quick prep. - Chopping vegetables: Dice 1 cup each of carrots and celery. Chop 1 small onion. You can use fresh or frozen peas, about 1 cup. Make sure all pieces are small. This helps them cook evenly in the filling. - Sautéing vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, celery, and carrots. Sauté them for about 5-7 minutes. They should be soft but not brown. This step builds a great flavor base. - Thickening the mixture: Sprinkle 2 tablespoons of all-purpose flour over the cooked vegetables. Stir it in and cook for 1-2 minutes. Slowly pour in 3 cups of chicken broth while stirring. Bring the mixture to a gentle simmer. It should thicken in about 5 minutes. - Transferring to a baking dish: Once thickened, add 1 cup of heavy cream, 1 cup of prepared potato gnocchi, and the shredded chicken. Mix everything well. Then, transfer the filling into a greased oven-safe baking dish. - Adding the pastry topping: Roll out 1 sheet of puff pastry or biscuit dough. Place it over the top of the filling. Seal the edges by tucking them under the dish. Cut a few slits in the top pastry to let steam escape. - Baking time and temperature: Preheat your oven to 400°F (200°C). Bake the pot pie for 25-30 minutes. Look for a golden brown and flaky pastry on top. Let it cool for a few minutes before serving. Enjoy your delicious meal! To create a tasty filling, use fresh vegetables. I love using carrots, peas, and celery. They add color and flavor. Cook them until soft, but not mushy. This keeps the pot pie bright and crunchy. Add herbs like thyme for a nice touch. Dried thyme works well if you don’t have fresh. For flaky pastry, keep the dough cold. Cold butter or dough makes it rise better. Roll it out evenly. This helps it bake nice and golden. Don’t forget to cut slits in the top. This lets steam escape and keeps the crust crisp. One common mistake is overcooking the filling. If you cook it too long, the veggies lose their crunch. Aim for a tender texture. Also, when sealing the pastry, make sure to tuck it well. If it is not sealed, the filling can spill out during baking. This can make a mess and ruin the dish. Pair your pot pie with a light salad or warm bread. A simple green salad adds freshness. Bread is great for dipping into the creamy filling. For leftovers, try serving them as a soup. Just add broth and some water. Heat it up for a cozy meal. You can also bake it again for a crispy topping. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor and nutritional value of your pot pie. Opt for seasonal produce whenever possible. Customize Your Fillings: Feel free to add other vegetables like corn or green beans, or even swap out the chicken for turkey or mushrooms for a vegetarian option. Perfect Puff Pastry: Ensure your puff pastry is chilled before baking for the best rise and flakiness. You can also brush it with an egg wash for a golden finish. Leftover Makeover: This recipe is great for using up leftover roast chicken or vegetables. Just adjust the quantities as needed to fit what you have on hand. {{image_2}} You can easily switch up the proteins in your gnocchi chicken pot pie. Turkey works great if you have leftovers. For a plant-based version, try using tofu. It adds a nice texture and absorbs flavors well. You can also change the vegetables. Corn adds sweetness, while mushrooms add a rich, earthy flavor. Feel free to mix and match based on what you have in your fridge. If you need a gluten-free option, use gluten-free flour and dough. They work well in this recipe. Just make sure your gnocchi is also gluten-free. For a dairy-free version, replace the heavy cream with coconut milk or a dairy-free cream. These options keep the dish creamy without the dairy. To boost flavor, you can use different herbs and spices. Rosemary or sage can add a nice twist. You might also try a bit of paprika for a smoky kick. Incorporating cheese is another way to add richness. A sprinkle of cheddar or parmesan on top before baking creates a delicious crust. After you enjoy your Gnocchi Chicken Pot Pie, store any leftovers in an airtight container. This keeps the dish fresh and tasty. It is best to refrigerate it within two hours of serving. You can store it in the fridge for up to three days. If you want to freeze your pot pie, it’s best to do so before baking. Wrap it tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat in the oven, preheat it to 350°F (175°C). Remove the foil and cover it with new foil to avoid burning. Bake for about 25-30 minutes or until heated through. If you use a microwave, cut a slice for quick reheating. Place it on a microwave-safe plate and cover it with a damp paper towel. Heat it in short bursts, about 1-2 minutes, checking often to avoid overcooking. Yes, you can prepare Gnocchi Chicken Pot Pie in advance. To do this, cook the filling as directed, but do not add the pastry yet. Let it cool completely. Then, store it in the fridge for up to two days. When ready to bake, pour the filling into a dish, cover with pastry, and bake as usual. This method keeps the flavors fresh and saves you time. If you don’t have gnocchi, you can use other options. Consider using small pasta shapes like shells or orzo. Alternatively, you can use dumplings. These will both add a nice texture and work well with the filling. Gnocchi Chicken Pot Pie lasts about three to four days in the fridge. Make sure to store it in an airtight container. To keep it safe, reheat it until it's hot throughout. If you notice any off smells or mold, it's best to toss it. Gnocchi Chicken Pot Pie combines tasty chicken, soft gnocchi, and fresh veggies. You learned to choose the right ingredients, cook the filling, and bake it to perfection. Remember to avoid common mistakes for best results. Feel free to try variations to suit your taste. Store your leftovers properly to enjoy later. This dish is great for sharing or cozy nights. Now you’re ready to create and enjoy your own Gnocchi Chicken Pot Pie!

Gnocchi Chicken Pot Pie

A comforting chicken pot pie featuring tender gnocchi and a creamy filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb cooked chicken, shredded
  • 2 cups prepared potato gnocchi
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup celery, diced
  • 1 small onion, 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
  • to taste salt and pepper
  • 1 sheet puff pastry or biscuit dough for topping

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are slightly softened.
  • Sprinkle the flour over the cooked vegetables and stir well to combine, cooking for an additional 1-2 minutes.
  • Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring to a gentle simmer and allow the mixture to thicken, about 5 minutes.
  • Add the shredded chicken, gnocchi, peas, heavy cream, thyme, garlic powder, salt, and pepper. Stir everything together until well combined and heated through.
  • Transfer the mixture to a greased oven-safe pie dish or baking dish.
  • Roll out the puff pastry or biscuit dough and place it over the top of the gnocchi mixture. Seal the edges by tucking them under the dish. Cut a few slits in the top to allow steam to escape.
  • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve slices of the pot pie on plates and garnish with fresh thyme or parsley for a pop of color.
Keyword chicken, comfort food, gnocchi, pot pie