Description
At its heart, a gnocchi chicken pot pie is a modern twist on the classic chicken pot pie. In a traditional version, you typically find a mixture of chicken and vegetables bound together by a thick gravy, often topped with a pie crust or biscuits. This recipe takes that familiar base but introduces store-bought or handmade potato gnocchi directly into the sauce.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 1 pack (about 500g) gnocchi
- 2 tbsp butter
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup carrots (diced)
- 1 cup peas
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 tsp thyme (or Italian seasoning)
- Salt and pepper to taste
- 1 sheet puff pastry (optional topping)
Instructions
- Cook gnocchi:
Boil gnocchi according to package instructions, then drain. - Make filling base:
In a pan, melt butter and sauté onion and garlic until soft. Add carrots and cook for 3–4 minutes. - Thicken sauce:
Stir in flour and cook for 1 minute. Slowly add chicken broth and milk, stirring until creamy. - Add main ingredients:
Mix in cooked chicken, peas, seasoning, and gnocchi. Stir well. - Assemble:
Pour mixture into a baking dish. Top with puff pastry if using. - Bake:
Bake at 200°C (400°F) for 20–25 minutes until golden and bubbling.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
Keywords: chicken pot pie with gnocchi, creamy gnocchi chicken bake, chicken and gnocchi dumpling pie, potato gnocchi pot pie recipe, easy gnocchi chicken casserole