Gnocchi Chicken Pot Pie
A comforting blend of tender chicken, vegetables, and pillowy gnocchi under a flaky crust, perfect for family dinners or cozy gatherings.
Ingredients
Main Ingredients
- 2 cups cooked gnocchi
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- ½ cup onion, chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 piece pie crust For topping
Instructions
Preparation
- Gather all your ingredients. Cook the gnocchi according to package instructions and shred the cooked chicken. Dice the carrots and chop the onion.
Cooking
- Melt the butter over medium heat in a large pot, then sauté the chopped onion until soft and translucent, about 3-4 minutes.
- Add the diced carrots, peas, and corn to the pot. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the shredded chicken and cooked gnocchi.
- Pour in the chicken broth and heavy cream. Add garlic powder, thyme, salt, and pepper, stirring to combine.
- Allow the mixture to simmer for about 10 minutes, letting the flavors meld together.
Assembly and Baking
- Carefully pour the filling into a pie dish, spreading it evenly.
- Cover with pie crust and cut slits in the crust to allow steam to escape.
- Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until the crust is golden brown.
Serving
- Allow the pie to rest for 5-10 minutes before serving.
Notes
For a crispy top, brush the pie crust with an egg wash before baking. Consider using gluten-free gnocchi for dietary needs.