Name: Creamy Chicken and Gnocchi Pot Pie Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast or thighs (cooked and shredded); 1 package (16 oz) potato gnocchi; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 cup all-purpose flour; 2 cups low-sodium chicken broth; 1 cup whole milk or half-and-half; 1/2 cup frozen peas; 1/4 cup chopped fresh parsley; Salt and black pepper to taste; 1 sheet puff pastry, thawed; 1 egg, beaten, for egg wash

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If you’re longing for the comfort of a classic pot pie but crave an extra layer of creaminess and heartiness, this Creamy Chicken and Gnocchi Pot Pie Recipe will fulfill all your cozy dinner dreams. Tender pieces of chicken and pillowy gnocchi swim together in a luscious, herby sauce, all blanketed with buttery puff pastry. This dish brings together the best of homestyle favorites and a little modern flair, making it a dinner everyone will rave about.

Creamy Chicken and Gnocchi Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The simple beauty of this Creamy Chicken and Gnocchi Pot Pie Recipe is how each ingredient brings bold flavor, vibrant color, or essential texture. These accessible pantry and fridge staples blend seamlessly together into one truly craveworthy dish you’ll want to put on repeat.

Chicken: Choose boneless, skinless breasts or thighs for tender, juicy protein; rotisserie chicken is a great shortcut!
Potato Gnocchi: These little potato dumplings add a pillowy, satisfying bite that makes this pot pie extra filling.
Unsalted Butter: Infuses richness into the sauce and helps sauté your veggies perfectly.
Olive Oil: Adds a lovely depth of flavor; use it alongside butter to prevent burning.
Yellow Onion: A classic aromatic for sweetness and foundation flavor.
Garlic: Freshly minced garlic boosts the savory notes—don’t skip it!
Carrots: Bring beautiful color and a hint of sweetness with every forkful.
Celery: Adds crunch and classic pot pie taste; essential for balance.
Dried Thyme: Contributes an earthy, herbaceous backbone that ties everything together.
Dried Rosemary: Just a bit of this fragrant herb enhances the rustic, homestyle vibe.
All-Purpose Flour: Thickens the sauce so it’s deliciously creamy, never soupy.
Low-Sodium Chicken Broth: Provides savory depth without overpowering saltiness.
Whole Milk or Half-and-Half: Creates the luxurious, velvety filling that sets this recipe apart.
Frozen Peas: Bright pops of color and sweetness—add these straight from the freezer.
Fresh Parsley: A handful stirred in at the end makes the whole dish feel fresh and lively.
Salt and Black Pepper: Essential for perfectly seasoned, mouthwatering results.
Puff Pastry: The crowning glory; buttery, flaky, and irresistible as the golden lid.
Egg: Whisked for a simple egg wash that gives your pastry a shiny, burnished finish.

How to Make Creamy Chicken and Gnocchi Pot Pie Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 400°F and gathering all your ingredients so everything is at your fingertips. If you’re using leftover or rotisserie chicken, shred it now and have it ready. Don’t forget—thaw your puff pastry ahead of time, so it’s easy to work with when it’s time to top that bubbling filling!

Step 2: Sauté the Veggies

In a large pot or deep skillet, melt the butter and olive oil together over medium heat. Add the diced onion, garlic, carrots, and celery, stirring often. Sauté for 5 to 6 minutes until everything is fragrant and just beginning to soften. The kitchen will smell incredible at this point!

Step 3: Add Flavor and Build the Roux

Sprinkle in the thyme and rosemary, stirring to coat the vegetables in those aromatic herbs. Next, add your flour and stir constantly for 1 to 2 minutes. This step is key—cooking the flour ensures your sauce will be smooth and free of that raw, floury taste.

Step 4: Make the Creamy Sauce

Slowly whisk in the chicken broth and milk (or half-and-half). Bring everything up to a gentle simmer, and let the sauce thicken for about 4 to 5 minutes. You’ll know it’s ready when it coats the back of a spoon and looks ultra luscious.

Step 5: Stir in the Good Stuff

Fold in your shredded chicken, cooked gnocchi (just boil according to the package directions), frozen peas, and chopped parsley. Sprinkle in a liberal pinch of salt and ground black pepper. Mix everything together and taste—it should be creamy, savory, and popping with fresh herb flavor.

Step 6: Assemble and Top with Puff Pastry

Transfer your creamy filling into a greased 9×13-inch baking dish or individual ramekins for a personal touch. Unfold the thawed puff pastry and lay it on top of the filling, trimming if needed. Press the edges to seal and use a fork or your fingers to create a rustic crimp. Brush the top with the beaten egg for that coveted golden shine.

Step 7: Bake to Golden Perfection

Place the dish in the oven and bake for 20 to 25 minutes until the puff pastry is gloriously puffy and a deep golden brown. Resist the urge to dive in right away—let the pot pie rest for 5 to 10 minutes, so the filling sets and you avoid steamy spills.

How to Serve Creamy Chicken and Gnocchi Pot Pie Recipe

Garnishes

The best way to finish a steaming tray of Creamy Chicken and Gnocchi Pot Pie Recipe is with a sprinkle of fresh parsley or even a light dusting of cracked black pepper over the puff pastry. For a little flair, add some steamed peas or a few sprigs of thyme right before serving!

Side Dishes

This pot pie is hearty enough on its own, but it absolutely shines next to bright sides like a simple green salad tossed in vinaigrette or a serving of garlicky sautéed greens. For something a little special, serve with a tart apple and fennel slaw to cut through the richness.

Creative Ways to Present

If you’re cooking to impress, consider baking your Creamy Chicken and Gnocchi Pot Pie Recipe in individual ramekins for perfect single servings. Alternatively, use a cast iron skillet for rustic charm, or try fun pastry cut-outs to decorate the top for a festive touch!

Make Ahead and Storage

Storing Leftovers

Leftover pot pie will keep well in the fridge for up to three days. Simply let it cool to room temperature, cover the dish tightly with foil or transfer portions into airtight containers to preserve that creamy texture and flaky pastry.

Freezing

To freeze, prepare the filling and assemble the pot pie but don’t bake it. Wrap tightly in plastic wrap and foil, then freeze for up to two months. When you’re ready, bake from frozen—just add 10 to 15 extra minutes of baking time to ensure the center heats through and the puff pastry turns crisp.

Reheating

For best results, reheat your pot pie in a 350°F oven, loosely covered with foil for about 20 minutes, until bubbling and hot. Remove the foil for the last few minutes so the pastry re-crisps beautifully. Microwave works in a pinch, but you’ll miss some of that signature flakiness!

FAQs

Can I use store-bought rotisserie chicken?

Absolutely—store-bought rotisserie chicken makes this Creamy Chicken and Gnocchi Pot Pie Recipe even more convenient and adds plenty of flavor. Just shred or chop it and stir right into the filling.

Can I swap the gnocchi for another ingredient?

You can! If you don’t have gnocchi, cooked diced potatoes or even small pasta shapes work well, though gnocchi gives this dish its signature pillowy texture.

Is there a way to make this pot pie gluten-free?

Sure thing. Look for gluten-free gnocchi and puff pastry in the freezer section, and use a gluten-free flour blend for the roux. The rest of the recipe remains the same, so everyone can enjoy a cozy serving.

How do I know when the puff pastry is baked through?

The pastry should be deeply golden, puffed, and flaky all over. If the edges brown before the center, loosely cover the rim with foil for the last few minutes of baking, and make sure to let it rest so the filling sets up.

Can I add extra veggies or swap out herbs?

Definitely! Mushrooms or sautéed spinach are delicious additions, and you can play with fresh herbs like tarragon or sage for a different flavor profile without changing the essence of the Creamy Chicken and Gnocchi Pot Pie Recipe.

Final Thoughts

There’s nothing more comforting than breaking through flaky pastry into a bubbling dish of Creamy Chicken and Gnocchi Pot Pie Recipe, especially when it’s shared with loved ones. I hope you’ll gather your ingredients, make it your own, and enjoy every creamy, savory bite—this is one meal that’s sure to become a highlight of your comfort food rotation.

Creamy Chicken and Gnocchi Pot Pie Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this creamy chicken and gnocchi pot pie. A delicious combination of tender chicken, pillowy gnocchi, and savory vegetables in a rich, flavorful sauce, all topped with a golden puff pastry crust.

Ingredients

Scale

For the Filling:

1 lb boneless, skinless chicken breast or thighs (cooked and shredded)
1 package (16 oz) potato gnocchi
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk or half-and-half
1/2 cup frozen peas
1/4 cup chopped fresh parsley
Salt and black pepper to taste

For the Topping:

1 sheet puff pastry, thawed
1 egg, beaten, for egg wash

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Sauté vegetables: In a large pot, melt butter and olive oil. Add onion, garlic, carrots, and celery, sauté until softened.
Add herbs and flour: Stir in thyme and rosemary. Sprinkle in flour and cook for 1–2 minutes.
Make the sauce: Gradually whisk in chicken broth and milk, simmer until thickened.
Combine filling ingredients: Add chicken, gnocchi, peas, parsley, salt, and pepper.
Assemble and bake: Transfer filling to a baking dish, top with puff pastry, brush with egg wash, bake until golden.
Serve: Let rest before serving.

Notes

For a shortcut, use rotisserie chicken and store-bought gnocchi.
You can customize by adding mushrooms or using heavy cream for a richer sauce.
To make ahead, prepare the filling and refrigerate, then bake with puff pastry just before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American