Description
This comforting Gnocchi Chicken Pot Pie combines tender shredded chicken, fresh vegetables, and pillowy gnocchi in a creamy, flavorful sauce topped with Parmesan and baked to golden perfection. A delightful twist on classic pot pie, perfect for cozy family dinners.
Ingredients
Scale
Vegetables & Aromatics
- 2 tbsp butter
- ½ onion, chopped
- 1 celery rib, chopped
- 1 large carrot, chopped
- 4 cloves garlic, minced
Seasonings & Herbs
- ½ tsp celery salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chopped rosemary, fresh or dried
Liquids & Dairy
- 2 tbsp flour
- 1 cup chicken stock
- 1 cup milk
- ¼ cup heavy cream
- 1 tbsp whole grain mustard
Protein & Starch
- 1 cup shredded chicken (rotisserie recommended)
- 1 package gnocchi (14 oz)
Finishing Touches
- 1 cup frozen peas
- Drizzle of olive oil
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the assembled pot pie.
- Sauté Vegetables: Melt 2 tablespoons of butter in a large pot over medium heat. Add chopped onion, celery, and carrot and cook for about 5 minutes until they are softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional minute to release its aroma.
- Create Roux and Season: Sprinkle 2 tablespoons of flour over the vegetables, stirring constantly for 1 minute to cook the flour. Add celery salt, onion powder, garlic powder, and chopped rosemary, mixing well to combine the flavors.
- Add Liquids to Thicken Sauce: Slowly pour in 1 cup chicken stock and 1 cup milk while stirring continuously, allowing the sauce to gradually thicken over several minutes.
- Finish Sauce and Add Filling: Stir in ¼ cup heavy cream, 1 cup frozen peas, shredded chicken, and 1 tablespoon whole grain mustard. Once combined, turn off the heat to let the filling rest.
- Cook Gnocchi: Meanwhile, bring a separate pot of water to boil. Cook the gnocchi until they float to the surface, indicating they are done. Drain thoroughly to remove any excess water.
- Assemble Pie: In an 8.5 x 6.5 inch baking dish, spoon the chicken and vegetable filling evenly. Scatter the cooked gnocchi evenly over the top. Drizzle lightly with olive oil and sprinkle ½ cup grated Parmesan cheese over everything.
- Bake and Broil: Place the dish in the oven and bake for 25 minutes until bubbly and heated through. For an extra golden top, broil for 1–2 minutes more, watching carefully to avoid burning.
Notes
- Using rotisserie chicken saves time and adds great flavor, but leftover cooked chicken works fine.
- Make sure to drain the gnocchi well to prevent a watery pot pie.
- Fresh rosemary can be substituted with dried rosemary if needed.
- Broiling at the end gives the top a nice golden crust—watch carefully to prevent burning.
- This recipe serves 4 and can be doubled to accommodate a larger crowd.
