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Gnocchi Chicken Pot Pie

Gnocchi chicken pot pie with a creamy chicken-and-vegetable filling and tender potato gnocchi, finished with a golden puff pastry or biscuit top. Baked until bubbling and set, it delivers classic pot pie comfort in a hearty, spoonable slice.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi chicken pot pie
  • 1 lb potato gnocchi Keep gnocchi ready; it will cook in the filling while baking.
  • 2 cup cooked chicken, shredded Use cooked chicken; shred into bite-size pieces.
  • 1 cup frozen peas No need to thaw before mixing in.
  • 2 carrots, diced Dice into small even pieces for even tenderness.
  • 2 celery, diced Dice to match the carrot size.
  • 1 onion, diced Yellow or sweet onion works well.
  • 3 clove garlic, minced Minced fine so it disperses through the sauce.
  • 4 tbsp unsalted butter Used for sautéing the vegetables and building flavor.
  • 3 tbsp all-purpose flour Thickens the filling into a creamy gravy.
  • 2 cup chicken broth Warm it slightly if desired for smoother thickening.
  • 1 cup heavy cream Adds richness and a silky texture.
  • 1 tsp fresh thyme Use fresh for best aroma; remove leaves if woody stems persist.
  • 1 puff pastry or refrigerated biscuits Choose either puff pastry sheet or one can of refrigerated biscuits.
  • 1 egg (for egg wash) For a shiny, golden top.
  • salt and pepper Add to taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and sauté vegetables
  1. Preheat your oven to 400°F, then set out a baking dish and keep it ready for filling.
  2. In a Dutch oven, sauté the onion, carrots, and celery in the butter for 5 minutes, stirring often until softened.
Build the creamy sauce
  1. Add the garlic and thyme and cook for 30 seconds, then whisk in the flour and cook for 1 minute.
  2. Gradually whisk in the chicken broth and heavy cream, then simmer until the mixture thickens to a creamy consistency, about 8–12 minutes.
Fill and top
  1. Fold in the shredded chicken, frozen peas, and uncooked potato gnocchi, then season with salt and pepper to taste.
  2. Pour the filling into a baking dish and top with the puff pastry sheet or refrigerated biscuits.
  3. Brush the pastry/biscuits with the egg wash, then bake for 25–30 minutes at 400°F until golden and bubbly with visible steam from the vent.

Notes

Pro tip: To prevent a watery filling, simmer the sauce until it visibly thickens before adding the gnocchi and peas. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven or microwave until hot throughout. Freezing is not recommended for best texture, since gnocchi can soften after thawing. Dietary swap: use a lactose-free cream and lactose-free butter for a dairy-reduced version while keeping the sauce texture similar.