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Gnocchi Chicken Pot Pie

Gnocchi chicken pot pie with tender gnocchi tucked into a creamy chicken-and-vegetable filling, then baked until golden and bubbly. A savory thyme-infused sauce thickens with broth and cream, and the puff pastry (or biscuits) bakes up crisp over the filling.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pot pie filling
  • 1 lb potato gnocchi Use uncooked gnocchi.
  • 2 cooked chicken, shredded
  • 1 cup frozen peas
  • 2 carrots, diced
  • 2 celery, diced
  • 1 onion, diced
  • 3 garlic, minced
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Top crust
  • 1 sheet puff pastry Or use refrigerated biscuits.
  • 1 can refrigerated biscuits Optional if not using puff pastry.
  • 1 egg For egg wash.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and build the filling
  1. Preheat the oven to 400F, then set a Dutch oven over medium heat and melt the butter. You should see the butter foam slightly as it heats up.
  2. Add the onion, carrots, and celery to the Dutch oven and sauté for 5 minutes. Stir occasionally until the vegetables soften and smell fragrant.
  3. Add the garlic and thyme and cook for 30 seconds, just until fragrant. The garlic should look lightly golden at the edges.
  4. Whisk in the flour and cook for 1 minute while stirring. The mixture should turn a shade darker and smell nutty but not burnt.
  5. Gradually whisk in the chicken broth and heavy cream, scraping up any browned bits. Bring to a simmer and cook 5-10 minutes, until thickened enough to coat the back of a spoon.
  6. Fold in the shredded chicken, frozen peas, and uncooked gnocchi and season with salt and pepper. Simmer 3-5 minutes until the peas are tender and the sauce looks cohesive around the gnocchi.
Assemble and bake
  1. Pour the filling into a baking dish and spread it into an even layer. The surface should be level so the crust bakes uniformly.
  2. Top with puff pastry or refrigerated biscuits, sealing the edges lightly to the dish. Aim for even coverage with a few small gaps for steam.
  3. Brush the pastry with egg wash using a light, even coat. The top should look glossy.
  4. Bake for 25-30 minutes at 400F until golden and bubbly around the vented areas. Let it stand 5 minutes before serving so the filling sets slightly.

Notes

Pro tip: to keep the gnocchi from getting too soft, simmer the filling only until the sauce thickens, then fold in gnocchi and finish with a brief simmer (no long boil). Refrigerate leftovers in a covered container for up to 3 days and reheat in the oven or microwave; freeze is not recommended because the puff pastry/crust texture tends to degrade. Dietary swap: use half-and-half instead of heavy cream for a lighter version (texture will be slightly less rich).