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To make a delicious creamy chicken and gnocchi pot pie, gather these key ingredients: - Chicken - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - Vegetables - 1 medium onion, diced - 2 garlic cloves, minced - 2 carrots, diced - 2 celery stalks, diced - 2 cups frozen peas - Seasonings - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Liquid Ingredients - 4 cups chicken broth - 1 cup heavy cream - Gnocchi - 1 ½ cups store-bought gnocchi (fresh or frozen) - Puff Pastry - 1 cup frozen puff pastry (1 sheet), thawed - Egg - 1 egg, beaten (for egg wash) Each ingredient adds flavor and texture. The chicken gives protein, while the gnocchi adds heartiness. Fresh and frozen vegetables bring color and nutrients. The heavy cream and broth create a rich, creamy filling. Puff pastry tops it all off with a flaky crust. {{ingredient_image_1}} - Preheat Oven Start by preheating your oven to 400°F (200°C). This step is key for getting a nice, golden crust. - Sauté Vegetables In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté these for 5-7 minutes. You want them soft and the onion to turn translucent. - Cook Chicken Add 1 pound of bite-sized chicken pieces to the pot. Season with salt and pepper. Cook the chicken for about 5-7 minutes. The chicken should no longer be pink. - Add Broth and Cream Pour in 4 cups of chicken broth. Bring this to a gentle boil. Then, reduce the heat and stir in 1 cup of heavy cream and 1½ cups of gnocchi. Let this simmer for about 5 minutes. The gnocchi should be cooked, and the mixture should look creamy. - Transfer Filling to Baking Dish Carefully transfer your creamy chicken and gnocchi mixture into a baking dish. Spread it out evenly for the best results. - Prepare Puff Pastry Top Roll out the thawed puff pastry on a floured surface. Cut it to fit your baking dish, leaving some overhang. - Seal and Cut for Steam Place the puff pastry over the filling. Press the edges down with a fork to seal them well. Cut a few slits in the top for steam to escape while baking. - Brush with Egg Wash Brush the top of the pastry with a beaten egg. This gives it a beautiful, golden color when baked. - Bake Until Golden Put the pot pie in the oven and bake for 25-30 minutes. You want the pastry to puff up and turn golden brown. - Cooling Time Once baked, remove the pot pie from the oven. Let it sit for 5 minutes before serving. This cooling time helps the filling set a bit. Selecting Gnocchi When choosing gnocchi, look for quality. Fresh gnocchi often has a light, fluffy texture. If you use frozen gnocchi, check the packaging for the best results. Both types cook quickly, so keep an eye on them. They should float to the top when done. Perfecting the Creamy Filling To create a rich and creamy filling, use heavy cream. It adds a wonderful texture. Stir in the cream slowly after the broth simmers. This helps blend the flavors well. Don't rush this step; let the flavors develop. Taste and adjust salt and pepper as needed. Avoiding Soggy Pastry To prevent soggy pastry, ensure your filling is not too wet. Let the mixture cool a bit before adding the puff pastry. This helps the pastry stay crisp. Also, brush the top with egg wash for a golden finish. Cut slits in the pastry to let steam escape. Garnishing Options Once baked, garnishing makes your pot pie look appealing. Use fresh thyme sprigs or parsley for color. A sprinkle of black pepper adds a nice touch, too. These simple additions enhance both the look and flavor of the dish. Pairing with Sides Serve your pot pie with simple sides. A fresh green salad pairs well. You can also add steamed green beans for a nice crunch. These sides balance the creamy filling and add a fresh taste to your meal. Enjoy your delicious creation! Pro Tips Use Leftover Chicken: If you have leftover rotisserie chicken, it’s a great time-saver and adds extra flavor to the pot pie. Experiment with Vegetables: Feel free to add other vegetables like mushrooms or bell peppers for added flavor and nutrition. Perfect Puff Pastry: Ensure your puff pastry is cold when you place it on the filling for the best puff and flakiness. Serving Suggestion: Serve with a side salad or crusty bread to soak up the delicious creamy filling! {{image_2}} Chicken Alternatives You can use turkey instead of chicken. Shredded rotisserie chicken also works well. For a vegetarian option, try chickpeas or tofu. Vegetable Substitutions Feel free to swap veggies based on what you have. Zucchini, mushrooms, or bell peppers can add great flavor. You can also use fresh spinach for a pop of color. Dairy-Free Options To make this dish dairy-free, swap heavy cream with coconut milk. Use a dairy-free puff pastry for the top. This keeps the creaminess without the dairy. Herbs and Spices Adding fresh herbs brings a bright flavor. Try fresh parsley or chives for a fresh taste. A pinch of red pepper flakes adds a nice kick. Adding Cheeses Mixing in cheese can elevate the dish. Try shredded cheddar or mozzarella for a creamy texture. You can also sprinkle some parmesan on top before baking for a rich flavor. - Storing Leftovers: After your meal, let the pot pie cool. Cover it tightly with plastic wrap or foil. You can also use an airtight container. It stays fresh in the fridge for up to three days. - Reheating Methods: 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. You can also microwave individual portions for about 2-3 minutes, but this might make the pastry less crispy. - Preparing for Freezing: If you want to freeze the pot pie, do this before baking. Wrap the dish tightly with plastic wrap, then with foil. This keeps out air and prevents freezer burn. It can last in the freezer for up to three months. - Thawing and Reheating: To use a frozen pot pie, take it out the night before and let it thaw in the fridge. When ready to bake, preheat your oven to 400°F (200°C). Unwrap the pot pie and bake for 30-35 minutes, until golden and bubbly. If baking from frozen, increase the time to about 50-60 minutes. Check for doneness by making sure the filling is hot and the pastry is golden. Can I make this dish ahead of time? Yes, you can. Prepare the filling and store it in the fridge. Then, add the puff pastry before baking. This keeps the crust fresh. What can I substitute for puff pastry? If you don’t have puff pastry, use pie crust or biscuit dough. Both options give a nice, flaky top. Is this pot pie gluten-free? The original recipe is not gluten-free due to puff pastry. To make it gluten-free, use a gluten-free crust instead. How to know when the pot pie is done? Look for a golden-brown crust. The filling should bubble slightly. If both are true, it’s ready to serve. Can I use cooked chicken? Absolutely! Using cooked chicken saves time. Just add it to the pot with the broth and cream. How can I make it spicier? To spice it up, add red pepper flakes or a dash of hot sauce. Adjust the amount to your taste. In this post, we explored how to make a delicious pot pie. We covered the ingredients, step-by-step instructions, tips, variations, storage info, and FAQs. You now have the tools to create this dish your way. Remember, cooking is about fun and creativity. Don't hesitate to experiment with flavors and ingredients. Enjoy making and sharing your tasty pot pie!

Creamy Chicken and Gnocchi Pot Pie

A comforting pot pie filled with creamy chicken, gnocchi, and vegetables, topped with flaky puff pastry.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 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
 

  • Preheat the oven to 400°F (200°C).
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent.
  • Add the minced garlic, dried thyme, and rosemary, cooking for an additional 1-2 minutes until fragrant.
  • Add the chicken pieces to the pot, season with salt and pepper, and cook for about 5-7 minutes, just until the chicken is no longer pink.
  • Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and stir in the heavy cream and gnocchi. Allow to simmer for about 5 minutes until the gnocchi are cooked and the mixture is creamy.
  • Fold in the frozen peas and adjust seasoning if necessary.
  • Transferring the creamy chicken and gnocchi mixture into a baking dish, spread it evenly.
  • Roll out the thawed puff pastry on a lightly floured surface, and cut to fit the dimensions of your baking dish, leaving some overhang. Place the pastry over the filling, sealing the edges by pressing down with a fork. Cut a few slits in the top to allow steam to escape.
  • Brush the pastry with the beaten egg for a golden finish.
  • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
  • Remove from the oven and let it sit for 5 minutes before serving.

Notes

Once baked, serve the pot pie straight from the dish, garnished with fresh thyme sprigs for an elegant touch.
Keyword chicken, comfort food, gnocchi, pot pie