Why Gnocchi Works So Well
Gnocchi brings an irresistible texture to this dish—soft, chewy dumplings that soak up the creamy sauce while still holding their shape. Instead of a crust on top, the gnocchi becomes the foundation of the pot pie, creating a comforting mash-up of chicken-and-dumplings and classic pot pie flavors. It’s quicker, easier, and just as satisfying.
Ingredients You’ll Need
This recipe keeps things simple, using pantry staples and fresh vegetables:
Chicken – Rotisserie chicken works beautifully, but any cooked, shredded chicken is perfect.
Gnocchi – Shelf-stable or refrigerated both work; choose your favorite.
Veggies – Carrots, peas, onions, celery, and garlic for classic pot-pie flavor.
Creamy Base – Butter, flour, chicken broth, and cream (or milk) come together for a silky sauce.
Seasonings – Thyme, parsley, salt, pepper, and just a hint of nutmeg for warmth.
Optional Add-ins – Mushrooms, spinach, or corn if you want extra color and texture.
How to Make Gnocchi Chicken Pot Pie
1. Sauté the Vegetables
Start by cooking onions, carrots, garlic, and celery in a bit of butter until softened. This builds the savory backbone of the dish.
2. Create the Creamy Sauce
Sprinkle in flour to make a roux, then slowly whisk in chicken broth and cream. The mixture thickens into that classic pot-pie filling—rich, velvety, and deeply flavorful.
3. Add Chicken and Gnocchi
Stir in shredded chicken and uncooked gnocchi. The gnocchi will cook right in the sauce, soaking up flavor while helping to thicken the filling.
4. Bake Until Bubbly
Transfer everything to a baking dish and bake until the top is lightly golden and the filling is bubbling at the edges. The gnocchi will turn tender and the sauce will become beautifully creamy.
5. Finish with Fresh Herbs
A sprinkle of fresh parsley or thyme sets everything off with a burst of color and brightness.
What Makes This Version Special
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