Description
This comforting Gnocchi Chicken Pot Pie combines tender shredded chicken, hearty potato gnocchi, and fresh vegetables in a creamy thyme-infused sauce. Baked to golden perfection, this dish is a delightful twist on the classic pot pie, offering a satisfying and easy-to-make meal perfect for cozy family dinners.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Proteins
- 2 cups cooked chicken, shredded
Dairy
- 1 cup milk
- 1/2 cup grated Parmesan cheese
Pantry
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 16 oz package potato gnocchi
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie later.
- Sauté Onion: In a large oven-proof skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent, bringing out its natural sweetness.
- Cook Vegetables and Garlic: Add the minced garlic, diced carrots, and celery to the skillet. Cook for another 5 minutes until the vegetables soften and become tender, forming a flavorful base.
- Add Seasonings: Stir in the dried thyme, salt, and black pepper to season the vegetable mixture, enhancing the overall taste.
- Add Chicken and Peas: Incorporate the frozen peas and shredded cooked chicken into the skillet, mixing to combine evenly with the vegetables.
- Make Sauce: In a separate bowl, whisk together the chicken broth, milk, and all-purpose flour until smooth. Pour this mixture into the skillet and bring it to a simmer, stirring continuously until the sauce thickens, about 5 minutes, creating a creamy filling.
- Cook Gnocchi: Stir in the potato gnocchi and allow them to cook for about 2 minutes in the sauce, ensuring they absorb the flavors and become tender.
- Add Toppings: Sprinkle the chopped fresh parsley and grated Parmesan cheese over the top of the mixture for added flavor and freshness.
- Bake: Transfer the oven-proof skillet to the preheated oven. Bake for 15-20 minutes until the top turns golden and bubbly, giving the dish a crispy, appealing crust.
- Cool and Serve: Remove from oven and let the pot pie cool for a few minutes before serving to allow the flavors to settle and prevent burns.
Notes
- You can substitute frozen vegetables with fresh ones if preferred; adjust cooking time accordingly.
- Use leftover or rotisserie chicken to save time on preparation.
- For a richer flavor, substitute milk with heavy cream or half-and-half, but adjust calories accordingly.
- If you don’t have an oven-proof skillet, transfer the mixture to a baking dish before baking.
- Parmesan cheese can be swapped out for mozzarella or cheddar for a different cheese profile.
