Print

Gnocchi Chicken Pot Pie 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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/gnocchi-chicken-pot-pie-recipe/