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Gnocchi Chicken Pot Pie

Gnocchi chicken pot pie with a creamy chicken-and-vegetable filling and pillowy potato gnocchi, baked under a golden puff pastry or biscuit top. Oven-bubbly, thickened sauce clings to the gnocchi for a hearty slice-and-serve dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pot pie filling and topping
  • 1 lb potato gnocchi Keep uncooked and fold in with the filling before baking.
  • 2 cup cooked chicken Shred before adding to the filling.
  • 1 cup frozen peas Use straight from the freezer.
  • 2 carrots Dice into small pieces for even cooking.
  • 2 celery Dice into small pieces for even cooking.
  • 1 onion Dice for quick sauté.
  • 3 clove garlic Minced.
  • 4 tbsp unsalted butter For sautéing the vegetables.
  • 3 tbsp all-purpose flour Used to thicken the sauce.
  • 2 cup chicken broth Preferably low-sodium so you can season to taste.
  • 1 cup heavy cream Adds richness to the filling.
  • 1 tsp fresh thyme Leaves only, if available.
  • 1 puff pastry Use 1 sheet, or swap for refrigerated biscuits.
  • 1 refrigerated biscuits Use 1 can if not using puff pastry.
  • 1 egg For egg wash only.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and sauté the vegetables
  1. Preheat the oven to 400F. Set out a baking dish so you can assemble right after cooking.
  2. In a skillet, sauté the onion, carrots, and celery in the butter for 5 minutes. Cook until the vegetables soften and look slightly glossy.
Build the creamy sauce
  1. Add the garlic and thyme, then whisk in the flour and cook for 1 minute. The mixture should smell toasty and look lightly thickened.
  2. Gradually add the chicken broth and heavy cream, then simmer until thickened. Keep it at a steady simmer until the sauce coats the back of a spoon.
Assemble the pot pie
  1. Fold in the chicken, peas, and uncooked gnocchi, then season with salt and pepper. Stir until everything is evenly distributed.
  2. Pour the filling into a baking dish and spread it out evenly. Leave a slight well in the center so it bubbles up under the top.
  3. Top with puff pastry or biscuits, depending on what you chose. Make sure the edges are sealed so steam can’t escape too much.
  4. Brush the top with egg wash made from the egg. Use a light, even coat so the crust browns.
Bake
  1. Bake for 25-30 minutes at 400F until golden and bubbly, with a vented-looking center. Look for bubbling at the edges and a crisp, browned top.

Notes

For the creamiest, thickest filling, simmer the sauce until it clearly coats a spoon before adding chicken, peas, and gnocchi. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350F oven until warmed through. Freeze filling (no pastry) up to 2 months, then thaw and assemble with fresh pastry or biscuits. For a lighter option, use half-and-half instead of heavy cream for a less rich sauce while keeping the same thickening step.