Gnocchi Chicken Pot Pie Recipe

Introduction

This Gnocchi Chicken Pot Pie is a comforting twist on the classic dish, combining tender shredded chicken with pillowy gnocchi in a creamy, herb-infused sauce. It’s perfect for cozy dinners and easy to prepare with simple ingredients.

Ingredients

• 2 tbsp butter
• ½ onion, chopped
• 1 celery rib, chopped
• 1 large carrot, chopped
• 4 cloves garlic, minced
• 2 tbsp flour
• ½ tsp celery salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chopped rosemary (fresh or dried)
• 1 cup chicken stock
• 1 cup milk
• ¼ cup heavy cream
• 1 tbsp whole grain mustard
• 1 cup frozen peas
• 1 cup shredded chicken (rotisserie works well)
• 1 package gnocchi (14 oz)
• Drizzle of olive oil
• ½ cup grated parmesan

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Melt the butter in a large pot over medium heat. Add the chopped onion, celery, and carrot, and sauté for about 5 minutes until softened.
3. Step 3: Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
4. Step 4: Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste. Stir in celery salt, onion powder, garlic powder, and rosemary.
5. Step 5: Gradually pour in the chicken stock and milk while stirring continuously. Let the mixture thicken gently over a few minutes.
6. Step 6: Stir in the heavy cream, frozen peas, shredded chicken, and whole grain mustard. Remove the pot from heat.
7. Step 7: Meanwhile, bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain well, ensuring there’s no excess water.
8. Step 8: In a small baking dish (approximately 8.5 x 6.5 inches), spoon the chicken and vegetable filling evenly. Scatter the cooked gnocchi on top, drizzle with a little olive oil, and sprinkle with grated parmesan.
9. Step 9: Bake in the preheated oven for 25 minutes. For an extra golden top, switch to broil for 1-2 minutes, watching closely to prevent burning.

Tips & Variations

• Use leftover rotisserie chicken to save time and boost flavor.
• Swap peas for other frozen vegetables like green beans or corn for variety.
• For a richer sauce, add a bit more heavy cream or a handful of grated cheese into the filling.
• If you prefer a crispier top, sprinkle extra parmesan before broiling.

Storage

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes, to keep the top crispy. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the chicken and substitute vegetable stock for chicken stock. You can add more vegetables like mushrooms or spinach to keep it hearty.

Can I freeze Gnocchi Chicken Pot Pie?

Freezing is possible but may affect the texture of the gnocchi slightly. For best results, freeze before baking and bake directly from frozen, increasing the baking time by about 10-15 minutes.

Gnocchi Chicken Pot Pie Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

This Gnocchi Chicken Pot Pie is a comforting twist on the classic pot pie, featuring tender shredded chicken, sautéed vegetables in a creamy savory sauce, and pillowy gnocchi baked to golden perfection with a cheesy parmesan topping. Perfect for a cozy dinner, this dish combines rich flavors with simple ingredients for a hearty, satisfying meal.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• ½ onion, chopped
• 1 celery rib, chopped
• 1 large carrot, chopped
• 4 cloves garlic, minced

Dry Seasonings

• 2 tbsp flour
• ½ tsp celery salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chopped rosemary (fresh or dried)

Liquids and Dairy

• 2 tbsp butter
• 1 cup chicken stock
• 1 cup milk
• ¼ cup heavy cream
• 1 tbsp whole grain mustard
• ½ cup grated parmesan

Protein and Vegetables

• 1 cup shredded chicken (rotisserie recommended)
• 1 cup frozen peas

Other

• 1 package gnocchi (14 oz)
• Drizzle of olive oil

Instructions

1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the pot pie.
2. Sauté Vegetables: Melt the butter in a large pot over medium heat. Add chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables are softened and fragrant.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute to release the aroma.
4. Create Roux and Seasoning: Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook the flour. Add celery salt, onion powder, garlic powder, and chopped rosemary. Mix well to combine the flavors.
5. Add Liquids: Gradually pour in the chicken stock and milk while stirring to prevent lumps. Continue stirring as the mixture thickens over several minutes into a creamy sauce.
6. Incorporate Remaining Ingredients: Stir in the heavy cream, frozen peas, shredded chicken, and whole grain mustard. Once combined, turn off the heat.
7. Cook Gnocchi: Meanwhile, in a separate pot, boil the gnocchi until they float to the surface, indicating they are cooked. Drain thoroughly to remove all excess water.
8. Assemble the Pot Pie: Spoon the chicken and vegetable filling into a small baking dish (approximately 8.5 x 6.5 inches). Evenly scatter the cooked gnocchi on top. Drizzle lightly with olive oil and sprinkle grated parmesan over the surface.
9. Bake: Place the assembled pot pie in the preheated oven and bake for 25 minutes, allowing the flavors to meld and the cheese to melt.
10. Broil for Color: If desired, broil the pot pie for 1 to 2 minutes at the end to achieve a golden, slightly crisp top. Watch carefully to avoid burning.

Notes

• Using rotisserie chicken adds great flavor and saves time.
• Make sure to fully drain the gnocchi to avoid a watery filling.
• Broiling is optional but adds a nice golden crust finish.
• Fresh rosemary can be substituted for dried for a more vibrant herbal flavor.
• This recipe works well in a small 8.5 x 6.5 inch baking dish but can be scaled accordingly.

Keywords: gnocchi, chicken pot pie, creamy chicken casserole, comfort food, easy dinner recipe