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To make a delicious Creamy Chicken and Gnocchi Pot Pie, gather these key ingredients: - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 4 cups chicken broth - 1 cup heavy cream - 1 ½ cups store-bought gnocchi (fresh or frozen) - 2 cups frozen peas - Salt and pepper to taste - 1 cup frozen puff pastry (1 sheet), thawed - 1 egg, beaten (for egg wash) These ingredients come together to create a warm and tasty dish. The chicken gives you protein, while gnocchi adds a soft, pillowy texture. Fresh vegetables like onion, carrots, and celery bring color and crunch. Herbs like thyme and rosemary add depth and flavor. Chicken broth mixes with heavy cream to create a rich sauce. Finally, the puff pastry tops it all off, giving you that golden, flaky crust. Each bite is comforting and satisfying. Enjoy cooking this dish as much as you will enjoy eating it! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key to getting your pot pie crispy and golden. Next, heat one tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté them for about 5-7 minutes. Cook until the vegetables soften and the onions turn translucent. Now, stir in two minced garlic cloves, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Cook for another 1-2 minutes. The mix will smell amazing! Then, add one pound of diced chicken. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink. Pour in four cups of chicken broth and bring it to a gentle boil. Lower the heat, then add one cup of heavy cream and one and a half cups of gnocchi. Let it simmer for about 5 minutes. This will make the gnocchi tender and thicken the sauce. Gently fold in two cups of frozen peas. Stir to combine everything well. Taste the mixture and adjust the seasoning with more salt and pepper if needed. Carefully move the creamy chicken and gnocchi mix into a baking dish. Spread it out evenly. This helps ensure every bite is filled with flavor. On a lightly floured surface, roll out your thawed puff pastry. Cut it to fit your baking dish, leaving a little overhang. Place this pastry over the filling. Press down the edges with a fork to seal. Brush the top of the pastry with one beaten egg. This will give your pot pie a beautiful golden color when baked. Place the baking dish in your preheated oven. Bake for 25-30 minutes until the pastry is golden brown and puffed up nicely. Once done, take the pot pie out of the oven. Let it sit for about 5 minutes before serving. This allows the filling to set and cool down a bit. Enjoy your warm and comforting dish! To make a rich and velvety sauce, focus on the balance of liquids. Start with chicken broth for depth. Then, add heavy cream to give it that creamy texture. I like to simmer it gently. This step helps the flavors meld well and thicken the sauce. Keep stirring as it cooks to prevent lumps. If it feels too thick, a splash of extra broth can help. Using store-bought puff pastry saves time and effort. To get a perfect crust, thaw it slowly in the fridge. Roll it out gently to fit your dish. Press the edges firmly to seal in the filling. Remember to cut slits on top for steam to escape. This will keep the pastry light and flaky. Lastly, brush it with beaten egg for that golden color. You can easily boost the flavor of your pot pie. Consider adding a splash of white wine when cooking the chicken. You can also try fresh herbs like parsley or basil. If you want some heat, a pinch of red pepper flakes works well too. Feel free to mix in some sautéed mushrooms or spinach for more texture. These additions make your dish even more delightful. Serve your pot pie straight from the baking dish for a warm, cozy vibe. For a touch of elegance, garnish each serving with fresh thyme sprigs. This not only looks beautiful but also adds a fresh aroma. If you want, you can sprinkle some freshly cracked pepper over the top. This little detail brings out the flavors and makes it more inviting. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary can elevate the flavor profile of your pot pie, adding a burst of freshness that dried herbs may not provide. Customize Your Veggies: Feel free to add or substitute vegetables like bell peppers or mushrooms based on your preference or what you have on hand for a personal touch. Check Gnocchi Cooking Time: If using frozen gnocchi, follow the package instructions to ensure they are cooked perfectly and don’t turn mushy in the sauce. Let it Rest: Allow the pot pie to sit for a few minutes after baking; this helps the filling set and makes it easier to serve without spilling. {{image_4}} To make a vegetarian pot pie, skip the chicken. Use mushrooms or tofu for protein. These options add texture and flavor. Replace chicken broth with vegetable broth for a rich base. You can even add more herbs like basil or oregano for depth. Feel free to get creative with vegetables. You can use bell peppers, zucchini, or even green beans. Just chop them into small pieces to ensure even cooking. Mixing colors makes the dish more vibrant and appealing. Each vegetable adds a new layer of taste. If you prefer different proteins, consider turkey or chickpeas. Turkey works well and keeps the dish hearty. Chickpeas add a nice crunch and are great for plant-based diets. Make sure to adjust cooking times based on your choice to ensure everything cooks properly. For a low-carb version, swap gnocchi with cauliflower rice or zucchini noodles. These alternatives keep the dish light. You can also use almond flour for a low-carb crust. Just be mindful of the texture change, which can make it a bit different but still delicious. You can store leftovers in an airtight container. Let the pot pie cool completely before sealing it. It will stay fresh in the fridge for up to three days. Make sure to cover it well to keep it moist and tasty. To reheat, preheat your oven to 350°F (175°C). Place the pot pie in an oven-safe dish. Cover it with foil to keep it from getting too brown. Heat for about 20-25 minutes or until warm throughout. You can also reheat individual servings in the microwave. Just make sure to cover them to avoid drying out. If you want to freeze it, do so before baking. Wrap the assembled pot pie tightly in plastic wrap, then in foil. It can stay in the freezer for up to three months. When ready to bake, remove the wrapping and bake from frozen. It may take an extra 10-15 minutes to cook through. To make this recipe gluten-free, swap the puff pastry for a gluten-free version. Look for gluten-free gnocchi as well. You can find these in most grocery stores. Check the labels to ensure they are certified gluten-free. Yes, you can use fresh gnocchi! Fresh gnocchi cooks faster than frozen. Add it to the pot during the last few minutes of cooking. This way, it remains tender and doesn’t get mushy. You can store leftovers in an airtight container in the fridge for about three days. If you want to keep it longer, freeze it for up to three months. Just reheat it gently when you’re ready to eat. This pot pie is filling on its own, but you can add a simple side salad. A fresh green salad with a light vinaigrette pairs well. You can also serve crusty bread for dipping! You can prepare the filling a day in advance. Store it in the fridge before adding the pastry. When you’re ready to bake, just assemble and put it in the oven. This saves time on a busy day. For a flakier crust, keep your puff pastry cold. Avoid overworking it when rolling out. You can also brush the pastry with egg wash for a nice shine and extra crispiness. This recipe for Creamy Chicken and Gnocchi Pot Pie is both simple and delicious. We covered the key ingredients, step-by-step instructions, and helpful tips to ensure success. You learned about variations to fit your needs and how to store leftovers effectively. This dish is a warm meal for any day. Enjoy making it your own!

Creamy Chicken and Gnocchi Pot Pie

A comforting pot pie filled with creamy chicken, gnocchi, and vegetables, topped with golden puff pastry.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1.5 cups store-bought gnocchi (fresh or frozen)
  • 2 cups frozen peas
  • to taste salt and pepper
  • 1 cup frozen puff pastry (1 sheet), thawed
  • 1 egg beaten (for egg wash)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C), ensuring it is ready for baking your pot pie.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing them for about 5-7 minutes until the vegetables soften and the onions become translucent.
  • Stir in the minced garlic, dried thyme, and rosemary. Continue to cook for an additional 1-2 minutes until the mixture becomes fragrant.
  • Incorporate the chicken pieces into the pot, seasoning with salt and pepper. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
  • Pour in the chicken broth and bring the mixture to a gentle boil. Lower the heat, then stir in the heavy cream and gnocchi. Let it simmer for about 5 minutes, until the gnocchi are tender and the sauce has thickened smoothly.
  • Gently fold in the frozen peas, stirring to combine. Taste and adjust the seasoning with more salt and pepper as needed.
  • Carefully transfer the creamy chicken and gnocchi mixture into a baking dish, spreading it out evenly.
  • On a lightly floured surface, roll out the thawed puff pastry. Cut it to fit the dimensions of your baking dish, allowing for some overhang. Place the pastry over the filling, sealing the edges by pressing down with the tines of a fork. Cut a few slits in the top to allow steam to escape during baking.
  • Brush the top of the pastry with the beaten egg for a beautiful golden finish once baked.
  • Place the dish in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed up beautifully.
  • Once done, remove the pot pie from the oven and let it sit for about 5 minutes before serving.

Notes

Serve warm and garnish with fresh thyme sprigs for an elegant touch.
Keyword chicken, comfort food, gnocchi, pot pie