Go Back

Gnocchi Chicken Pot Pie

Gnocchi chicken pot pie with tender potato gnocchi and a creamy chicken-vegetable filling baked under a golden puff pastry or biscuit top. The sauce is simmered until thick, then the dish bakes until bubbling and browned.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pot pie filling
  • 1 lb potato gnocchi Use uncooked potato gnocchi.
  • 2 cup cooked chicken, shredded
  • 1 cup frozen peas
  • 2 carrots, diced
  • 2 celery, diced
  • 1 onion, diced
  • 3 clove garlic, minced
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Topping
  • 1 sheet puff pastry Or use 1 can refrigerated biscuits.
  • 1 can refrigerated biscuits Optional swap for puff pastry.
  • 1 egg For egg wash.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Preheat and sauté vegetables
  1. Preheat the oven to 400°F. Sauté the onion, carrots, and celery in the butter for 5 minutes, until softened and fragrant.
Make the creamy roux and sauce
  1. Add the garlic and thyme, then whisk in the flour and cook for 1 minute. Stir constantly to eliminate raw flour taste.
  2. Gradually add the chicken broth and heavy cream, then simmer until thickened. Keep simmering until the mixture coats the back of a spoon.
Assemble the filling with gnocchi
  1. Fold in the shredded chicken, frozen peas, and uncooked gnocchi, then season with salt and pepper to taste. Stir until the gnocchi is evenly distributed.
  2. Pour the mixture into a baking dish, spreading it into an even layer. Leave some space near the edges for the topping to expand.
Top and bake
  1. Top with puff pastry or biscuits, fitting it to cover the surface. Make sure the venting area will be exposed once baked (or allow natural venting at seams).
  2. Brush the top with an egg wash. Bake for 25–30 minutes at 400°F until golden and bubbly, with visible steam rising through the top.

Notes

For best texture, don’t thaw frozen peas and don’t pre-cook the gnocchi—let the oven finish cooking it inside the creamy filling. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended because cream-based fillings can separate after thawing. For a lighter option, use half-and-half instead of heavy cream for a slightly thinner but still creamy sauce.