Gnocchi Topped Chicken Pot Pie

Indulge in the comforting flavors of Gnocchi Topped Chicken Pot Pie, where classic chicken pot pie meets fluffy gnocchi for an irresistible twist. This delightful dish features tender chicken, vibrant vegetables, and a rich creamy sauce, all topped with soft potato gnocchi. It’s perfect for family dinners, cozy gatherings, or special occasions. Quick to prepare and customizable with your favorite veggies or leftover chicken, this recipe is sure to impress everyone at the table.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Cuisine: American Keyword: Customize your filling by adding favorite vegetables like bell peppers or green beans. For a healthier option, use lean chicken breast and substitute cream with milk. Servings: Serves approximately 6 people Calories: 490kcal Author: Tisha

Ingredients

2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
1 large onion
2 large carrots
2 stalks celery
1 teaspoon dried thyme
4 cups chicken broth
1 cup heavy cream
16 -ounce package potato gnocchi
Frozen peas

Instructions

Heat olive oil in a large pot over medium heat. Season cubed chicken with salt and pepper; cook until browned (7-10 minutes). Remove and set aside.
In the same pot, sauté chopped onion, diced carrots, and celery until softened (about 5 minutes). Add minced garlic and herbs; cook for another minute.
Sprinkle flour over vegetables; whisk in chicken broth gradually. Simmer until thickened (about 5 minutes), then stir in heavy cream.
Return chicken to the pot along with frozen peas; simmer briefly.
Cook gnocchi according to package instructions until they float; drain.
Preheat oven to 400°F (200°C). Combine filling with gnocchi in a baking dish; bake for 20-25 minutes until bubbly and golden.
Let cool slightly before serving; garnish with fresh parsley.

Nutrition