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Gnocchi Chicken Pot Pie

Gnocchi chicken pot pie with a creamy chicken-and-vegetable filling and pillowy gnocchi. Baked under a golden puff pastry or biscuit top with bubbly edges and steam from a vent.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pot pie filling
  • 1 lb potato gnocchi Uncooked.
  • 2 cooked chicken, shredded
  • 1 cup frozen peas
  • 2 carrots, diced
  • 2 celery, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme Fresh.
  • 0.25 salt and pepper to taste Season to preference.
Pot pie topping
  • 1 sheet puff pastry or refrigerated biscuits Use 1 sheet puff pastry or 1 can refrigerated biscuits.
  • 1 egg (for egg wash)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and sauté vegetables
  1. Preheat the oven to 400F. Sauté onion, carrots, and celery in butter for 5 minutes until softened and glossy.
Make the creamy sauce
  1. Add garlic and thyme, then whisk in the flour. Cook for 1 minute to remove the raw flour taste.
  2. Gradually add the chicken broth and heavy cream while whisking. Simmer until thickened, about 5–8 minutes.
Assemble the filling
  1. Fold in the shredded chicken, frozen peas, and uncooked gnocchi. Season with salt and pepper to taste.
  2. Pour the mixture into a baking dish. Top with puff pastry or biscuits, leaving a small vent if your pastry requires it.
Bake
  1. Brush the top with egg wash. Bake for 25–30 minutes at 400F until golden and bubbly, with visible steam at the vent.

Notes

For the thickest filling, simmer the sauce until it coats the back of a spoon before adding the gnocchi. Refrigerate leftovers up to 3 days; reheat covered in a 350F oven until hot. Freezing is not recommended because gnocchi can soften further after thawing. Dietary swap: use half-and-half or lactose-free cream to reduce dairy heaviness while keeping the creamy texture.